Origin & Ingredients
Slender needle-like leaves produce a deeply vegetal taste and aroma, ripe with notes of toasted rice and nori. Harvested in the spring to early summer from the verdant fields of Shizuoka just south of Mt. Fuji, the leaves are steamed to perfection to stop oxidation of the leaf, as well as to lock in their deep jade color and flavor. Shop for Smith Teamaker No.51 Sencha or No.1912 Rose City Genmaicha.