Spring Sencha Final Pair

Two of our most cherished sencha — Saemidori 2025 from Kagoshima and Hoshino Shizuku 2025 from Yame — paired together so you can quietly compare them side by side while the leaves are still at their best.Saemidori brings smooth umami with a vivid, grassy aroma. Hoshino Shizuku brings a deeper umami with a subtle roasted note — quietly composed and refined. Together they make a small home tasting that shows two distinct expressions of Japanese sencha.What's Inside Saemidori 2025 Final Batch — 50g Premium Sencha from Kagoshima. Smooth umami with a vivid, grassy aroma. Best enjoyed by December 30, 2026. View full details → Hoshino Shizuku 2025 Final Batch — 50g Premium Sencha from Yame Hoshinomura, Fukuoka. Deeper umami with a subtle roasted note. Best enjoyed by August 30, 2026. View full details → How to BrewFor sencha at its best, brew with water around 70–75°C. Allow the leaves a gentle first steeping of about 60 seconds. The same leaves can be steeped two or three times — each cup tells a slightly different story.