Kumaen Sencha

A refreshing yet refined first-harvest green tea from the Yame region of Japan. Although the producer intends it as an everyday sencha, this tea is much more than that: soft depths, rich umami and delicate sweetness meet - shaped by the taste of a special female tea artist.

Whether you enjoy it as a refreshing morning drink or sip it after lunch, this tea will put a smile on your face. You can even make fragrant hojicha at home if you prefer.

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Detailed description

Kumaen Daily Sencha is a blended cultivar green tea made from the leaves and stems of the first spring harvest (kukicha type). The tea is processed using normal steaming (chumushi), which leaves the structure of the leaves almost intact and the flavors develop cleanly and delicately.

The tea garden is run by Kazumi Nakatani , a fourth-generation Japanese tea artist with a refined sensibility. Her goal is to create teas that are not only delicious but also heartwarming. This sencha is a perfect example of this: soft, soothing, yet refreshing and invigorating.

Flavor profile

• Aroma: reminiscent of fresh vegetables, steamed spinach and lightly toasted seeds

• Taste: silky, umami, with a refreshing sweetness

• Body: full, creamy, slightly cloudy brew

• Finish: soft, with long-lasting green notes

🍵 Preparation instructions

1. Asian (with Japanese kyusu teapot)

• Dosage: 5 g tea / 150 ml water

• Temperature: 70 °C

• 1st soak: 60 sec.

• 2nd soak: 80–85 °C, 15–20 sec.

• 3rd soak: 85–90 °C, 60 sec.

2. Western style (larger pot, longer steeping)

• Dosage: 3–4 g tea / 200–250 ml water

• Temperature: 70–75 °C

• Soaking: 1–1.5 minutes

• Multiple pours are possible , with slightly higher temperatures and shorter times.

3. Cold brew

• Dosage: 10 g tea / 500 ml cold water

• Soaking time: 3–4 hours in the refrigerator

• Result: a refreshing, mildly sweet, cloudy-green drink – an ideal summer refreshment

🔥 Tip: make hojicha at home!

In a dry, non-stick pan, toast the dried leaves over medium heat, stirring constantly. Fragrant, slightly nutty notes will appear, and your homemade hojicha will be ready in minutes.

🧑🌾 About the producer – Kumaen

The Kuma family has been growing tea in the Yame region for over 100 years. The family estate is now managed by Kazumi Nakatani , while the master of gyokuro making is Masahiro Kuma . They are the ones who produce high-quality sencha, matcha and wakoucha in addition to the famous Dento Hon Gyokuro .

In the Dento Hon Gyokuro style, the leaves are hand-picked and shaded with straw (honzu) – a method that won a national award in 2017.

Kumaen grows various varieties such as: Yabukita, Saemidori, Okumidori, Okuyutaka, Tsuyuhikari, Kirari 31, Benifuki, Asatsuyu, etc.