Master Taka-san premium sencha tea, 40g/50g

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Taka-san premium sencha has a traditional sencha characteristic and was made from the youngest tea leaves. As the harvest season of this tea approaches, the farmer travels to the fields every early morning to check whether the leaves are ready for cutting that day. According to him, carelessness and insensitivity to tea bushes can ruin the harvest of the most anticipated tea of the year. A perfectly balanced sencha from Japan, the birthplace of the tea, will satisfy your palate with vegetal notes and pleasant aromas of sea and fresh summer fields.


Flavor: rich with pleasant vegetable notes
Aroma: freshly cut grass and light sea notes
Color: slightly yellowish, transparent
Ingredients: green tea
Place of origin: Asamiya, Japan

* Product appearance may slightly differ from the product photo.

Preparation guide

The taste of tea in our cup is determined by the following factors:

Preparation method:

Various tea making techniques and strategies are available according to individual needs. Recommended preparation method of Yugen Tea:

Japanese brewing (3-4 brews):

The quality of tea leaves: the quality of tea leaves is determined not only by the master’s work, but also by the following storage conditions. To extend the expiration date, an unopened green tea package can be stored in a refrigerator. After opening the package, it is recommended to store the tea in a sun-proof package or airtight container in a cool place, as far away from moisture and smells as possible.

The quality of water: a cup of tea consists of 99% of water, therefore, its quality is no less important than a tea itself. The most suitable water for the tea is soft and as close as possible to neutral pH, with a low mineral content (50-100 mg/l). Usually, tap water in Lithuania is heavy, therefore, for best possible results, you should choose filtered or spring water. During boiling, water loses oxygen, thus it is recommended to never boil the same water more than once.

About the master

Taka-san is a seventh-generation farmer whose family tea-making traditions are passed from generation to generation and reflect in every cup of tea. In the middle of the 19th century, one samurai, an ancestor of farmer Taka-san, started a tea farm in the Asamiya area. The tea tree came to Japan from China. It is believed that in the 13th century the Buddhist monk Saichi transported seeds of the tea tree and planted it in the Heili Temple, Kyoto, and Asamiya area. These places were chosen not by chance – they have a climate most similar to the birthplace of tea.
Tea fields of Asamiya are placed in up to 450 meters high mountain slopes. According to the master, nature itself grows and nurtures tea bushes, as he is only a helper in this process. To maintain a harmonious relationship with nature, for 40 years Taka-san family has been growing their teas naturally. Although the farmer’s personal goal is to discover new and non traditional tastes, when asked what tea taste is his favorite, he does not hesitate to answer that it is a traditional sencha.


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