Thinking of biting into tea leaves and you’ll get a fair idea of Sencha. Japan’s most popular brew, it is as close to tea in its natural state as it gets.

Tea is picked four times a year in Japan–in spring, early summer, late summer and autumn–but only the first two crops usually go to make Sencha. The spring plucking, which gives Shincha Sencha (new tea Sencha), is widely considered to be the best.

Once picked, leaves are gently steamed, which gives them a brilliant green color, dried and tightly rolled. They yield a pale yellow brew with good body, grassy notes and a balance of sweetnes and bitterness.

That said, Sencha comes in different grades and taste obviously varies somewhat, depending on grade and origin within Japan. Tea from the Uji region near Kyoto has a particularly strong reputation for quality.

Steep leaves for a short time in water that has not yet reached boiling point (about 170F, 77C). If that’s too difficult to figure out, boil water and let it cool down a little before brewing the tea. Otherwise your Sencha will risk puckering your mouth. Wherever possible, use soft water.

For more detailed information, check Hibiki An’s instructions on how to brew Japanese green tea.

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Get it from Adagio Teas.