Tin 50g Edition
Best-seller
8048

SENCHA "AYA"

Sencha green tea | Japan

Tin 50g Edition

TASTING NOTE

Sencha Aya: The Harmony and Gentleness of Japanese Terroir

Sencha Aya is a high-quality Japanese green tea, selected by Lupicia for its remarkable finesse and balance. Its name, Aya, evokes the beauty of its colors and the care taken in its preparation. It is the ideal choice for tea lovers seeking a refreshing, crisp, and bitterness-free beverage.

The Secret to its Gentleness: Long Steaming (Fukamushi)

The unique characteristic of Sencha Aya lies in its production process, known as Fukamushi. Unlike traditional Sencha (Asamushi), which undergoes only a short steaming, this tea benefits from a prolonged steaming process.

This method, while delicate, allows for a deeper breakdown of the leaf cells, offering several unique advantages:

  • A Richer Texture: The tea becomes denser, almost creamy on the palate.
  • A vibrant color: The infusion takes on a deep, rich, and opaque green hue, beautiful in a white porcelain cup.
  • Reduced bitterness: The long steaming process releases the sweet components and umami of the leaf while neutralizing astringency.


A smooth and approachable flavor profile

Thanks to the Fukamushi process, Sencha Aya offers a naturally rounded and mellow flavor. It evokes the sweetness of young spring shoots, with vegetal nuances reminiscent of the freshness of fields after the rain. It's an excellent introduction to the complexity of Japanese green teas without the harshness sometimes associated with conventional harvests.

Sensory Profile: Clarity and Serenity

  • On the nose: A lively and fresh aroma, very green, with hints of crushed leaves.
  • On the palate: A silky and full-bodied attack. The Fukamushi method brings an immediate richness of flavor, dominated by notes of young shoots and a touch of sweetness.
  • Texture: Thicker and more velvety than a classic Sencha, offering a sensation of fullness.
  • Finish: A fresh, very smooth persistence that leaves an impression of serenity.
  • Liquor color: A deep and intense emerald green, characteristic of Fukamushi teas.

Why choose Aya Sencha?

  • Nutritional richness: Because the leaves are more "opened" by the long steaming process, more nutrients and antioxidants are released into the infusion.
  • Ease of enjoyment: Its smoothness makes it an ideal tea for everyday consumption.
  • Excellent as a cold brew: As iced tea (Mizudashi), Sencha Aya reveals incredible clarity and freshness, while retaining its natural creaminess.
  • Iconic packaging: Available loose or in our famous illustrated metal tins, perfect for gifting or preserving the freshness of the leaves.
  • Ingredients: Green tea
  • Type of tea and origin: Japanese long-steamed sencha green tea, Fukamushi type
  • Cultivar: Asatsuyu
  • Can be re-infused: 1 - 2 times
  • Number of infusions for 50g: about 15
  • Reference : 8048

Discover our japanese green teas

Ref. 8048
Best-seller

SENCHA "AYA"

Sencha green tea | Japan

classé dans : Green teas

TASTING NOTE

Sencha Aya: The Harmony and Gentleness of Japanese Terroir

Sencha Aya is a high-quality Japanese green tea, selected by Lupicia for its remarkable finesse and balance. Its name, Aya, evokes the beauty of its colors and the care taken in its preparation. It is the ideal choice for tea lovers seeking a refreshing, crisp, and bitterness-free beverage.

The Secret to its Gentleness: Long Steaming (Fukamushi)

The unique characteristic of Sencha Aya lies in its production process, known as Fukamushi. Unlike traditional Sencha (Asamushi), which undergoes only a short steaming, this tea benefits from a prolonged steaming process.

This method, while delicate, allows for a deeper breakdown of the leaf cells, offering several unique advantages:

  • A Richer Texture: The tea becomes denser, almost creamy on the palate.
  • A vibrant color: The infusion takes on a deep, rich, and opaque green hue, beautiful in a white porcelain cup.
  • Reduced bitterness: The long steaming process releases the sweet components and umami of the leaf while neutralizing astringency.


A smooth and approachable flavor profile

Thanks to the Fukamushi process, Sencha Aya offers a naturally rounded and mellow flavor. It evokes the sweetness of young spring shoots, with vegetal nuances reminiscent of the freshness of fields after the rain. It's an excellent introduction to the complexity of Japanese green teas without the harshness sometimes associated with conventional harvests.

Sensory Profile: Clarity and Serenity

  • On the nose: A lively and fresh aroma, very green, with hints of crushed leaves.
  • On the palate: A silky and full-bodied attack. The Fukamushi method brings an immediate richness of flavor, dominated by notes of young shoots and a touch of sweetness.
  • Texture: Thicker and more velvety than a classic Sencha, offering a sensation of fullness.
  • Finish: A fresh, very smooth persistence that leaves an impression of serenity.
  • Liquor color: A deep and intense emerald green, characteristic of Fukamushi teas.

Why choose Aya Sencha?

  • Nutritional richness: Because the leaves are more "opened" by the long steaming process, more nutrients and antioxidants are released into the infusion.
  • Ease of enjoyment: Its smoothness makes it an ideal tea for everyday consumption.
  • Excellent as a cold brew: As iced tea (Mizudashi), Sencha Aya reveals incredible clarity and freshness, while retaining its natural creaminess.
  • Iconic packaging: Available loose or in our famous illustrated metal tins, perfect for gifting or preserving the freshness of the leaves.
  • Ingredients: Green tea
  • Type of tea and origin: Japanese long-steamed sencha green tea, Fukamushi type
  • Cultivar: Asatsuyu
  • Can be re-infused: 1 - 2 times
  • Number of infusions for 50g: about 15
  • Reference : 8048

Discover our japanese green teas

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PRIX DE BRONZE 2020 - CONCOURS JAPANESE TEA SELECTION

BRONZE PRIZE 2020 - JAPANESE TEA SELECTION COMPETITION

"Japanese Tea Selection Paris" is the only Japanese tea competition in France. Each year, many Japanese tea producers participate and the competition is enjoying growing success in France and Japan. Under the direction of the Japanese Tea Ambassador to France appointed by the "Japanese Tea Instructor" association, applicants are judged through rigorous examinations.
The 2 stages of the competition take place in different places and welcome judges from all backgrounds, made up of chefs & future French chefs and other specialists in the catering trade in France (chefs, tea buyers, sommeliers). The assessment is based on 3 criteria: Flavor, Fragrance and Color.

  • The Alliance of the Asatsuyu and Fukamushi Cultivars

    The Asatsuyu Cultivar: The "Natural Gyokuro"

    Sencha Aya derives its unique character from the Asatsuyu cultivar. Nicknamed the "Natural Gyokuro" by Japanese experts, this cultivar is one of the rarest and most sought-after. Its distinguishing feature? It possesses such pronounced sweetness and richness in amino acids (umami) that it rivals the most prestigious shaded teas, despite being grown in full sun.

    By choosing Asatsuyu for Sencha Aya, Lupicia guarantees a cup that is:

    • Brilliantly sweet: A natural absence of bitterness, even for an unshaded tea.
    • Vibrantly emerald green: A leaf and liquor color of rare intensity.
    • With notes of chestnut and tender grass: A rich and complex aromatic profile.

    The Fukamushi Method: The Essence of Smoothness

    To enhance the delicate leaves of Asatsuyu, Sencha Aya is processed using the Fukamushi method (long steaming). Unlike the traditional method, the leaves are subjected to intense steam two to three times longer.

    This extended heat treatment radically transforms the tea:

    • Velvety Texture: The leaf cell walls are more fragmented, releasing more soluble components. This gives Sencha Aya its almost creamy texture and a very comfortable mouthfeel.
    • Deep Color: The infusion doesn't produce a pale yellow, but a deep, cloudy green, a sign of a tea rich in nutrient-dense leaf particles.
    • Umami Extraction: The Fukamushi method enhances the natural sweetness of the Asatsuyu cultivar, resulting in an exceptionally smooth infusion, ideal for those who dislike the astringency of green teas.

  • Why does this combination make Sencha Aya a unique tea?

    The link between the Asatsuyu cultivar and Fukamushi creates a perfect synergy. Where other teas emphasize strength or bitterness, Sencha Aya focuses on fullness. Asatsuyu brings aromatic elegance, while Fukamushi contributes the strength and smoothness of the liquor.

    Sommelier's tip: Thanks to this production method, Sencha Aya releases its aromas very quickly. A short infusion is all it takes to obtain an incredibly rich cup, packed with all the vitamins and antioxidants contained in the leaf.

    A Concentrate of Vitality and Serenity

    Thanks to the unique combination of the Asatsuyu cultivar and the Fukamushi method, Sencha Aya is not only a delight for the palate, but also a true ally for well-being. Because the leaves are more "opened" by the long steaming process, they release a higher concentration of catechins (antioxidants) and theanine, the amino acid responsible for the feeling of relaxation, into your cup. Each sip offers a dose of vitality while soothing the mind.

    Smooth, creamy, and incredibly rich in nutrients, Sencha Aya is the perfect tea for those who demand the very best of Japanese tea without compromising on flavor.

    > Order Sencha Aya Japanese Green Tea
    > Discover all our green teas from Japan

Japan boasts a unique tea culture, centered on the pursuit of absolute freshness and perfect balance. At LUPICIA, we perpetuate this tradition by selecting our teas directly from the most prestigious gardens.

CHOOSING THE RIGHT JAPANESE GREEN TEA. Why choose LUPICIA Japanese green teas?

Choosing LUPICIA means benefiting from the expertise of a world-renowned Japanese tea house. Our mission is to make the excellence of Japan's gardens accessible while guaranteeing impeccable food safety and freshness.

Guaranteed freshness

Unlike traditional distribution channels where tea passes through numerous intermediaries, LUPICIA prioritizes direct sourcing from producers. Our buyers visit Japanese plantations during each harvest to select the finest batches of Sencha, Gyokuro, and Matcha. The leaves are quickly packaged under a protective atmosphere (nitrogen) to halt aging and preserve that fleeting "fresh leaf" aroma.

Rigorous Quality Control

Every tea offered in our shop receives special attention. Our commitment to quality is based on strict testing:

  • Food Safety: Systematic testing for pesticide residues according to the most demanding standards.
  • Purity: Use of cutting-edge technologies (magnets, optical sorters) to guarantee the complete absence of foreign matter.
  • Expert Tasting: Each batch is tasted by our Tea Masters to validate its aromatic profile before being offered for sale.

A Unique Tasting Experience

Whether you are a connoisseur of premium single-origin teas or original blends, LUPICIA offers a wide range of green teas. Our collection includes rare teas from small local producers and unique flavored creations, crafted with natural ingredients to enhance the green tea base without ever overpowering it.

Green Tea Production: The Art of Japanese Steaming

Unlike teas produced in China or India, Japanese green tea is unoxidized. To preserve its emerald color and properties, the oxidation of the leaves is stopped immediately after harvesting by a steam drying process.

This crucial step, which lasts between 20 and 80 seconds, destroys the enzymes responsible for oxidation. It is this "moist" heat treatment that develops the marine, vegetal, and buttery notes characteristic of the "Umami" profile. The leaves are then rolled to break down the cells and release the essential oils, before being dried and sorted by hand. Our commitment to quality guarantees that each batch undergoes six additional quality control steps to eliminate any foreign matter before being packaged in a protective atmosphere.


Gardens and Terroirs: A Geography of Taste

Each cup tells the story of a terroir. The quality of a tea depends on the harvest calendar (from mid-April to September):

  • The first harvest (Shincha): In April-May, this yields the most refined teas, rich in nutrients and less astringent.
  • Geographical influences: From the persistent mist of Shizuoka (Japan's leading producer) to the fertile volcanic soils of Kagoshima, each climate defines the character of our teas. The diversity of climates and the altitude of the gardens directly influence the concentration of amino acids and the sweetness of the brew.


Natural Benefits: Energy, Antioxidants, and Serenity

Consumed for millennia to promote meditation, Japanese green tea is a cornerstone of health in Japan, a country with record longevity. Its exceptional richness in catechins (EGCG), powerful polyphenols, helps fight free radicals and cellular aging.

  • Alert Relaxation: Thanks to L-theanine, green tea promotes deep relaxation without drowsiness, contrasting with the abrupt stimulating effect of coffee.
  • A Wellness Ally: Studies highlight its role in regulating fats and strengthening the immune system.

HOW TO PREPARE YOUR GREEN TEA PROPERLY? ​​The quest for the perfect infusion

Preparing Japanese tea is an art of precision. The water temperature is the key factor: water that is too hot (95°C+) will burn the leaves and release an unpleasant bitterness.

  • The golden rule: Aim for a temperature between 60°C and 80°C. A helpful tip is to pour hot water into your empty cups to preheat them; by the time you transfer the water to the teapot, it will have cooled to the ideal temperature (around 75-80°C).
  • The Kyusu, the essential accessory: This traditional earthenware (clay) teapot has a fine filter that allows the leaves to unfurl freely. The porous clay (like that of Tokoname) interacts with the minerals in the water, enhancing the flavors with each infusion. Unlike a tea ball that compresses the leaves, the Kyusu leaves the necessary space for the aromas to fully develop.


WHAT ARE THE DIFFERENT TYPES OF JAPANESE GREEN TEAS? Glossary of Varieties: Find your ideal tea

To navigate our collection, here are the main families of LUPICIA green teas:

  • Sencha: The most popular tea. Balanced, it offers notes of freshly cut grass and a lively freshness. Ideal for the morning.
  • Gyokuro: The exceptional "shade-grown tea." Covered before harvesting to boost chlorophyll and umami, it is velvety and complex.
  • Genmaicha: A rich blend of green tea and roasted brown rice. Its nutty notes are very appealing to beginners.
  • Hojicha: Green tea roasted at a high temperature. Almost caffeine-free, it offers woody aromas and can even be enjoyed in the evening.
  • Matcha: Finely ground powder, used in the tea ceremony or for its concentrated benefits in cooking.

HOW TO PROPERLY STORE YOUR JAPANESE GREEN TEAS? Storage tips: Preserve freshness

Green tea is a "living" product, very sensitive to air, light, and odors. To preserve its delicate aromas:

  • Keep the tea in its original, tightly sealed bag or use an airtight tea caddie.
  • Store it in a cool, dry place.
  • For premium teas like Gyokuro or Matcha, you can store them in the refrigerator (making sure the container is perfectly airtight to prevent odor transfer).