Sencha Tokichi, grown in regions of high elevation with significant temperature variations, is carefully matured until autumn. This slow aging process brings out the rich, robust bitterness and noble fragrance that have become rare in modern teas. The tea's flavor profile is bold and untamed, with clear, distinct notes that reflect the strength of nature itself. This might seem unfamiliar to those accustomed to the smoother, more mild teas popular today, but Sencha Tokichi carries a depth that calls for another cup, revealing the true spirit of Sencha’s ancient appeal.

“Tokichi Jukusei” is a sencha produced by leaving Sencha “Tokichi” age for one more year. While this isn't true for all teas, many types develop a deeper aroma and richer flavor over time, including more nuanced sweetness, umami, bitterness, and astringency, provided they are stored under controlled temperature and humidity to manage oxidation. Sencha “Tokich” is strong and sort of harsh and "Tokichi Jukusei" is a more milder tea. It has a deeper aroma and richness which it contributed through the aging process. We recommend this tea to people who wish to avoid bitterness and astringency and appreciate the unique qualities of mature tea

Unlike the other types of sencha we usually carry, Tokichi Rindobata is a sencha we have cultivated by blocking out the sunlight briefly before harvesting. Shading reduces bitterness and astringency while enhancing sweetness and umami, resulting in a more drinkable sencha. However, shading can also make the taste more like kabusecha, which can lessen the unique qualities of sencha. For this reason, we carefully adjust the covering to balance enhancing the tea's umami and sweetness while preserving the unique qualities of sencha in Tokichi Rindobata. We recommend brewing the water at about 70 °C(158°F) and to wait for one minute before serving to be enjoyed it to the fullest.