Grøn Sencha Classic Dåse

The early-spring harvest gives these leaves a sweetness that lasts through several steepings, and the steam processing keeps it from turning bitter like some senchas I’ve tried. It’s become my go-to for a calm afternoon break.

The caddy keeps the leaves fresh between brews, and the steaming process really comes through — it’s grassy and smooth instead of bitter. I’ve already gone through half the tin, which says everything about how often I’m sipping this.

The early spring harvest makes a real difference—these leaves brew up a bright, clean cup that’s surprisingly smooth for a sencha. I’ve been keeping the caddy on my counter and reaching for it every afternoon since it arrived.