One of the most exciting and absolute favourite seasonal release of the year is winter sencha. The leaves were picked during shincha season (first harvest) in late April early May and vacuumed for storage in -30 degrees, this period of ageing is known as jukusei. In addition to being aged, the last stage of finishing, known as hiire, of this sencha is carefully done by hand, which is extremely rare in nowadays’ tea production. Tea leaves are carefully rolled by hand on a drying table, known as hoiro, with charcoal burning underneath.

A mouthwateringly sharp and savoury umami flavour.