Sencha contains more of the beneficial nutrient catechin than other green teas because it is grown in full sunlight, thus it becomes yellowish green in colour. Sencha tastes gently astringent and smells wonderfully fresh. 

The teabags are made of soilon which is 100 % corn starch. The material is biodegradable and so nature friendly.

Sencha is one of the high-quality green teas available, being carefully selected from Uji Sencha.

Sencha is the most common grade of green tea and makes up about 70 percent of Japan's total tea production. It is the steaming that makes Japanese tea pretty special. The length of time that the tea is steamed for determines its taste. a 20-second blast gives a lighter-coloured cup and stronger aroma; whereas a longer steam (of upto 160 seconds), which breaks up the leaves more, produces a darker-coloured tea with a stronger flavour.