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Sencha is the most common variety of Japanese green tea and the tea that a guest is most likely to be served when visiting a Japanese home. It is noted for its delicate sweetness, mild astringency, and flowery-green aroma. The quality of Sencha will vary depending on origin, time of harvest and leaf processing techniques. MyFurusato Sencha is harvested in the early spring when the tea bush is considered to produce the highest quality Sencha. After a long period of dormancy during the winter, the spring crops are enriched with nutrients, especially amino acids, sugars and catechins, which enhance the flavor and aroma of spring-picked tea. Sencha is known for its many health benefits with anti-cancer properties, lowering blood pressure, and reducing cholesterol levels.


Green tea

Originally from China and South East Asia, tea was first introduced to Japan by Buddhist monks in the 9th century and was considered a rare and expensive luxury. Japan is now a world leader in tea production, with a large variety of flavors from many different regions including Shizuoka (near Mt. Fuji), Kagoshima, Mie, and Kyoto. Like wine, the flavor of tea has everything to do with the region and terroir it is produced in.



Genmaicha was first created in Kyoto by farmers who created it by mixing roasted brown rice (genmai) with common tea blends called “bancha”. The rice adds a slightly nutty taste, creating a mild flavor which, together with its low caffeine content, make it an ideal after-dinner tea. Genmaicha is also known for its health benefits such as high in antioxidants, improving circulation and oral health, while encouraging relaxation.


Green tea, roasted rice



Hojicha, originally produced in Kyoto, signifies roasted (hoji) tea (cha). It was first developed by roasting the unused parts of the plant such as the stems, leaves and stalk in charcoal (an important principle in Zen culture is not to waste!). The delicious and earthy beverage is produced by roasting bancha “common tea” or kukicha “twig tea” over high heat. The result is a savory tea with a refreshing and roasty taste with no bitterness. The degree of roast in the aroma and flavor will depend on whether the tea is lightly or more deeply roasted. Unlike other Japanese teas, hoji-cha has a distinct reddish-brown appearance in the cup. Lower in caffeine, it makes a great after-dinner tea. It also has many health benefits being high in antioxidant and Vitamin C.


Green tea



• Vegan
•  Non-GMO
•  No artificial flavors
•  Gluten Free
•  No MSG


• 3g x 12 Bags per pouch
• 20 pouches per carton



  1. Bring spring water to a boil. 80-90°C.

  2. Add one tea bag per person to tea pot.

  3. Let sit for 2 minutes.

  4. Enjoy!

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