Tea Traders Co.© Established since 2013 

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KEIKO Sencha Leaves


This lovely sencha comes from the small leaves of a non-shaded harvest at the end of June - early July. It has a pleasant tangy aroma, delicate sweetness and subtle astringency. A refreshing tea fitting for an after-meal digestive.

  1. Boil water and allow it to cool to 65°C to 70°C.
  2. Using a Kyusu-teapot, take 2-3 teaspoons of tea and fill the base of the Kyusu-teapot. Pour the cooled water into Kyusu-teapot.
  3. Allow the first infusion to steep for no longer than one minute.
  4. Pour a little tea into each cup then fill them up further in reverse order. This will make sure that the tea in each cup is equally strong. The pouring movements gradually give the tea the correct green color. Pour out the very last “golden” drops, to make sure the tea does not steep any further.