Murchie’s Sencha Supreme is from the Shizuoka region in Japan. It is grown in the sun and plucked mid-spring. Special tasting notes: fresh, herbaceous, “green” taste. Beautifully balanced, with a slight edge that marks freshness, and a long, lingering finish.
Along with the springtime blossoming of cherry trees, the first harvest of Sencha – or ichibancha, literally “first-picked tea” – is a highly celebrated event in Japan.
|Tea Format||Loose Tea|
It all began here Review by Paul
This is the tea that started me drinking tea. I had a pot in a tea house, which subsequently went out of business. I was glad to find it here, and because of that experience I have branched out into the oolongs and blacks, too. But this Sencha is one I keep in my rotation without fail.Posted on 2021-01-29
High grade Review by Trev
Light, grassy, buttery, and a little sweet. Good desert tea pairs good with chocolate. One of the best smelling/tasting green tea I have had in awhile.Posted on 2016-02-26
A bit fussy but well worth it Review by Susan - Murchie's Team Member
A wonderful example of what you would expect from a high grade Japanese Sencha tea. When brewing the water temperature it is critical to keep it around 160 F-170 F and brew for 2-3 min. Fresh, light, slightly vegetal flavour, pairs well with savory snacks and foods.Posted on 2015-04-24
Mellow, full flavour, and great at any time of day Review by FT
Beautiful, vibrant emerald colour with all of the lovely characteristics of a high-quality sencha: a light, grassy, vegetal, full flavour. It is the kind of tea that is lovely at any time of day, but is especially pleasant as an afternoon pick-me-up or with a meal.Posted on 2015-04-14
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You're reviewing: Sencha Supreme Grade Loose Tea
Flavour Profile Guide
Tea and coffee tasting is a very individual, multi-dimensional experience: one person’s perfect cup can be too strong or weak, too brisk or watery for the next person. At Murchie’s, we believe that the best tea or coffee is the one that YOU like the best! We use the following flavour profile guides to help compare our teas and coffees within a relative scale.
Tea Strength Ratings
This rating method indicates the strength of flavour each tea has when brewed according to our brewing guide.
|Light/Delicate: Very light in colour and delicate in flavour|
|Medium: Medium-light cup with slightly fuller cup|
|Medium-Strong: Medium-dark cup, medium body, and full flavour without harshness|
|Strong: Full body, rich cup, takes milk well|
|Very Strong: Rich, dark cup with very full, strong flavour and briskness|
We rate the flavour properties of our coffees along two dimensions: roast and body.
Roast is simply a result of how long and how hot the beans have been roasted, which can be seen in the colour of the finished bean, and typically results in general flavour traits:
|Light Roast||More acidity, brightness and a slight pucker|
|Medium Roast||Slightly richer flavours, some acidity, enhanced creaminess|
|Dark Roast||Distinctive roasted flavour, sometimes notes of toasted sugar or charcoal|
Body is the term used to describe how the brewed coffee feels in your mouth:
|Light Body||Easy to drink with little lingering flavour, ‘thin’ or ‘clean’ feeling on the palate|
|Medium Body||Heavier, creamier mouth-feel with more lingering flavour|
|Full Body||Rich, full-mouth feeling: hits all of the palate and lingers|
Tea Brewing Guide
Different types of teas should be brewed according to certain times and water temperatures to bring out their best flavours. Use this guide as a starting point, and then experiment until you find the perfect brewing method for your favourite tea.
Based on approximately one level teaspoon (2.5g) of loose tea or one tea bag per 6-8 ounce (180-240ml) cup. For stronger flavour, add more tea. Brewing for longer may increase the strength of the tea, but will likely also cause bitterness.
Brew times shown in minutes.
Coffee Brewing Guide
The simplest methods for brewing coffee are drip coffee, pour over and French press. These guidelines are a starting point; modify the ratio of coffee to water, the grind, and brewing time to your taste. If your coffee is not strong enough, increase the proportion of coffee per cup of water, grind the beans finer, or allow them to brew longer – or any combination of these factors. If your coffee is too strong, simply do the opposite.
Drip coffee or pour over method: hot water is gradually poured over coffee grounds and slowly drips through
- Fine to medium grind coffee
- 1.5 to 2.5 tablespoons of coffee per cup of water
- Coarse grind coffee
- 1 to 1.5 tablespoons of coffee per cup (e.g. 4-6 tbsp for a 4-cup French press)
- Pour about 1/3 of the water over the coffee grinds; wait about 30 seconds and then pour in the rest
- Wait 4-5 minutes, then push down the plunger to separate the grounds from finished coffee, and enjoy!