Japan Sencha Superior is a high-quality Japanese green tea. The tea is harvested in June and comes from Shizuoka. The yabukita cultivar was used for the sencha. Preparation: Boil the water until bubbly and let it stand without a lid for 5 to 10 minutes, then it will cool down to a maximum of 80 degrees. For one liter of sencha, take about 15 to 20 grams of leaves, that is 4 to 6 teaspoons. Scald the leaves, let the infusion steep for two minutes before pouring it through a sieve. You can make at least two infusions. Always store in a cool, dry, airtight and light-proof place.