S-JP-031

Sakura Sencha

桜煎茶

Blended steamed green, from Shizuoka, Japan.

Scented and blended tea

Sakura Sencha is strongest on aroma intensity, floral and vegetal. Typical tasting words: steamed greens, spinach, cherry, sweet pea. A modern seasonal Japanese blend crafted to celebrate spring and the hanami flower-viewing season. Traditionally served in spring alongside seasonal wagashi sweets during cherry blossom festivities.

Also known as Cherry Blossom Sencha and Sakura Green Tea.

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The profile

Taste, 0 to 5

sweetness3bitterness2astringency2umami3brightness3body2smoothness3aroma intensity4finish length3

Flavour families, 0 to 5

floral4fruity1vegetal4marine2nutty0toasty0malty0honey0spicy0woody0earthy0smoky0creamy0citrus0stone fruit1tropical0cocoa0caramel0

Facts

Origin: Shizuoka, Japan
Plant: Camellia sinensis var. sinensis with Prunus serrulata leaves/petals
Harvest: spring
Elevation: low
Oxidation: 0 to 3%
Roast: unroasted
Leaf: needle
Price band: mid-range
Availability: fairly common
Ageing: not for ageing
Forgiving to brew: 2 of 5
L-theanine: moderate

Made by: harvesting, then steaming, then rolling, then drying, then blending with preserved sakura.

Caffeine

A cup of Sakura Sencha carries a typical estimate of 30 mg of caffeine, within a range of 20 to 45 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	70 to 80 °C	60 s, 45 s, 90 s
Cold brew, 250 ml	3 g	Fridge	4 to 8 hours

Up to 3 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
afternoon
social
relaxing

Pairs with sweets, sushi and pastry. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.