At TEALEAVES we source our teas and botanicals from the world’s tier-1 gardens. The fuller the leaves, the more robust and complex the palate. Whether from a single-estate or a combination, we carefully source to curate blends that are the very best expression of terroir.
We bring the finest teas, flowers and herbs to our blending center, and meticulously cup out each ingredient, searching for the ultimate palate and nuanced complexity. The best harvests are sent to us as samples.
To make the perfect cup of tea, please refer to the back of each tin for steeping instructions!
We have been the blender of choice for five-star hotels and Michelin chefs worldwide. And now, you.
Blending is at the core of our philosophy. We have earned our global reputation for skillfully pairing teas and botanicals to craft the ultimate palate experience.
Our approach to blending is not limited to teas and botanicals. With deep-rooted values in craftsmanship, innovation and art & beauty, we blend techniques, stories, people, companies and ideas. The goal: to inspire connections and creativity, on the search for the ultimate lifestyle.
AROMA: Rich with notes of hay.
PALATE: Lively character with slight tannic finish.
NOTES: High antioxidants and low caffeine.
One of Japan's most popular natural leaf teas, Sencha Fukujyu Cha is known for its refreshingly sweet and grassy taste.
The farmers in Shizuoka Prefecture often gaze up at Mount Fuji in the distance during their harvest. The saying in their region is, “Heavens above, beauty here.” When the harvest rests, full and green in their granaries, some farmers make pilgrimages of sorts to the granaries and gaze upon their bounty. They have observed the grandeur of the heavens, now they contemplate the beauty of nature’s gifts.
Sencha is a natural leaf tea, meaning that the leaves are un-rolled. Unlike other Japanese green teas, Sencha is grown in full sunlight, and accounts for the largest portion of Japan's tea production. Once picked, the leaves are rushed to the factory for a quick steaming, which seals in the flavor and stops fermentation – this is a key difference between Chinese and Japanese green tea-making processes. The leaves are then fluffed with hot air before pressing. The moisture content for Sencha is only 3%.
"I have used your teas in many dishes over the years. I use the Japanese tea in green tea mousse." - ICON Mark Hagan
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