Sencha is the principal exported Japanese tea and is offered in a wide range of qualities. Low grades have coarse, yellow-green leaves and often produce a grassy, somewhat bitter tea. Higher qualities by comparison have elegant, flat, dark-green leaves yielding a fragrant, aromatic cup with a refreshing flavor.

In traditional Chinese and Indian medicine, practitioners have used green tea as a stimulant, diuretic, digestion aid and astringent. Studies show that green tea has the ability to regulate blood glucose, density and lower risk heart disease. It is a rich source of the polyphenol EGCG, shown to provide protection against cancer, particularly colon, lung and skin cancers.

• Use 1 level tsp. per 6 oz. cup;
• Heat fresh, cold water until steam rises (180° F);
• Let steep for 1-2 min. 2oz makes 20-25 cups of tea.