Sakura Sencha Loose Leaf

Location: Wazuka

Harvest Season: May

Cultivar: Yabukita and Yae-zakura (the popular double-layered cherry blossom variety that can have more than 5 petals per flower!)

Process: the sencha is shaded for a few days to increase sweetness. The tea is then lightly steamed, rolled, and dried. Sakura blossoms and fresh spring leaves are painstakingly harvested by hand, dried, and then carefully blended into the sencha.

In Japan, Hanami (花見, "flower viewing") is a yearly, highly-anticipated tradition of basking in the glory of nature – particularly by just being present and sitting under vast sakura, or cherry blossom trees with family and friends. If you can't make it to a cherry tree this spring, let this tea bring the essence of Hanami into your home.