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"This," the owner declared, "is the tea people will want every day."

At first, the locals were skeptical, preferring their familiar bancha or the ritual of matcha. But the shop owner, curious about the traveler’s "infused tea," took a sip. He was struck by the jewel-green hue and the fresh, grassy aroma. The flavor was a delicate balance of sweetness and a subtle, refreshing tang. buy sencha

The traveler walked into the small shop in Edo, modern-day Tokyo, with a heavy satchel and a hopeful heart. It was the 18th century, and he carried a new kind of tea from the Uji region near Kyoto. Unlike the powdered matcha used in formal ceremonies, this tea was made by steaming, rolling, and drying whole tea leaves to be infused in hot water. This was the first Sencha. "This," the owner declared, "is the tea people