Sencha Pinnacle (40g/1.41oz)

Shincha! Now available
Now already replaced by Shincha, the first tea of the year. Celebrate first tea harvest of the year with Shincha and enjoy the fresh flavor!

This tea is grown at the same tea farm with tea that had been presented to the Japanese Emperor, and harvested in the same way.

Four conditions must exist in order to grow the highest grade Sencha. First, limestone soil rich in calcium must be present. Second, there must be a misty climate provided by sloping hills and lush valleys, warm days and cool nights. Third, the tea leaves must be picked by skilled hands, not by machine. And fourth, the tea plants must be regularly fertilized with the right balance of nutrients.

Geographical Feature
The limestone soil and the geographical features and climate are the most important elements. Because of all these conditions that must be present to grow ideal Sencha, there is only one small place in all of the world which is perfect for farming this top quality tea – a tiny area of land located right here in the Uji region of Japan.
Tea leaves for this item grow at the tea farm in Obuku area where is the birth place of Uji tea and known for the highest grade Sencha producing center. (For more information, click here.)

Effort to Grow
Although trimming tea leaves by machines has become mainstream today, it is an imperfect technology. By machine, it is unavoidable to trim old tea leaves together with sprouts. It is also difficult to trim a uniform size of tea leaves. Picking by hand ensures that only fresh new sprouts of uniform size are picked. In addition, tea leaves which are hand picked have a remarkably enhanced flavor that is far superior to leaves which are harvested by machine. This is because tea trees whose leaves are harvested by hand grow much better than tea trees whose leaves are harvested by machine. These elements strongly affect the taste and aroma of the highest grade Sencha.
The window of opportunity for harvesting top-grade Sencha is very small. From the time the sprouts appear to the time the leaves become too large to harvest is just a few days! It is very difficult to harvest much tea by hand in this short period of time. (For more information, click here.)

Therefore we can only produce a very small amount of this highest grade Sencha. The features of this tea are the excellent flavor brought about by being hand picked and the perfect astringent aroma which is produced and enhanced by the mountain ravine geography.

To grow the finest-quality Sencha takes not only time and effort but also tea trees passed down from prior generations, geographically ideal soil conditions, and technical succession – it must be by the very grace of God that we can all enjoy excellent Sencha of this quality!





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Customer Review

No. Author Country Rating Read Date Added
01. Mary Isaacs United States
275 04/30/2024
02. Robert Frick United States
1109 08/16/2023
03. Chris Matthews United States
2811 03/02/2022
04. Scott C. United States
2916 08/26/2021
05. Chi Nguyen Viet Nam
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3315 07/02/2021
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3481 05/21/2021
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3482 05/15/2021
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3503 04/18/2021
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3942 08/28/2020
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4142 07/22/2020
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3825 05/30/2020
13. CHRISTY TROBAUGH United States
3594 03/12/2020
14. Christopher Headrick Canada
3709 02/09/2020
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4068 08/20/2019
16. mm23 Netherlands
3911 07/19/2019
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4029 07/08/2019
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5342 05/26/2019
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4750 05/06/2019
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5846 07/24/2018
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5975 07/14/2018
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6098 06/12/2018
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9926 07/09/2016
13256 07/05/2015
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13637 07/04/2015
27. Durb747 Canada
13044 06/18/2015
28. Durb747 Canada
12295 05/29/2015
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12348 05/20/2015
30. bruna brambilla Italy
12745 11/12/2014
31. Adrian Jankovic Switzerland
12978 06/02/2014
32. Alik Dreesen Belgium
14194 04/27/2013
33. Sarah Longo United States
14335 07/25/2012
34. Holly Helt United Kingdom
12829 06/13/2012
35. Nick Dulac Canada
10974 09/22/2011
36. Alexandre Amirizian Canada
11285 11/16/2010
37. gonzalez jose Spain
11954 03/17/2010
38. Theodore Diehl Denmark
11539 05/15/2009
39. Karen Kletter United States
11600 11/06/2007
40. John Outler United States
10598 01/14/2007
41. MATT PREISER United States
10183 09/09/2006

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