Imperial Sencha

A Green Tea from

Rating

79 / 100

Calculated from 4 Ratings
Tea type
Green Tea
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Ingredients
Sencha
Flavors
Grass, Vegetal, Bitter, Bok Choy, Broth, Butter, Green Beans, Honey, Nutty, Seaweed, Umami, Wood
Sold in
Loose Leaf
Caffeine
Medium
Certification
Kosher, Organic
Typical Preparation
Use 12 oz / 345 ml of water
Set water temperature to 170 °F / 76 °C
Use 5 g of tea
Steep for 2 min, 30 sec
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5 Tasting Notes View all

“Thanks to Roswell Strange for this one! Received it back during our Secret Santea event and finally got through my open greens to be able to give this a try. This is my first time having something...” Read full tasting note
“I am having trouble describe this greee tea. It has a less sweet flavor than DavidsTeas Sencha Ashikubo but still has a vegtal grass flavor.That aftertaste is more pleasant than the initial taste....” Read full tasting note
“#ProjectTeaWall Ugh; 1/3 three sencha teas down. Started with this one because it’s not part of the core collection so getting it out of the way seemed more pressing… I mean, it’s basically just...” Read full tasting note
“Tried this twice now: first time I made it I used 175F water, 8oz and 2 min steeps x 3cups. I found it was a bit bitter (not too bad though- I had three cups) along with a nice grassy taste. Today...” Read full tasting note

Description

What happens when you create a blend of fine sencha teas from all of our favourite organic Japanese gardens? You get a luxurious green tea that’s truly fit for an emperor. Inspired by a trek we took in the hills of Mount Fuji, this custom, limited edition sencha is five kinds of sophisticated. It’s got a rich umami flavour, oceanic aroma and a beautiful pure green colour, for a cup that’s fresh and revitalizing. There’s no better way to give yourself the royal treatment.

About DAVIDsTEA

DavidsTea is a Canadian specialty tea and tea accessory retailer based in Montreal, Quebec. It is the largest Canadian-based specialty tea boutique in the country, with its first store having opened in 2008.

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