Gyokuro y Sencha ecológicos japoneses

The Finest Sencha in Japan

The finest Sencha, celebrated for its aroma and lingering finish.


The finest Gyokuro, offering a rich concentration of umami.


And hand-rolled tea, crafted entirely by the hands of skilled artisans.



PHENIMAX brings you only the finest Japanese teas,
carefully selected from across Japan.

The finest tea leaves.

 

The time-honored skills of the tea master.

 

When the two come together,
PHENIMAX tea is born.

▶ Learn more about the PHENIMAX Tea Master

Frequently Asked Questions

Q. What is the difference between Sencha and Gyokuro?

A. The biggest difference lies in how they are grown.

Before harvest, Gyokuro tea plants are covered for a period of time to protect them from direct sunlight.


This reduces astringency and brings out a richer umami flavor and natural sweetness.

Sencha, on the other hand, is grown under abundant sunlight, giving it a refreshing aroma, pleasant umami, and a clean finish.

In Japan, Gyokuro is often chosen as a gift or enjoyed on special occasions, while Sencha is the Japanese tea most widely enjoyed in everyday life.

A Work of Art Created by the Tea Garden and Tea Master

Even within the same tea field, more than one tea cultivar may be grown.

Each year, changes in weather affect the balance of sweetness, umami, astringency, and aroma.

The PHENIMAX Tea Master carefully evaluates the unique character of each tea and blends them to create the finest possible flavor.

PHENIMAX Sencha is more than simply tea from a particular region.

It is a work of art born from a collaboration between the tea leaves nurtured by the field and the skills of the PHENIMAX Tea Master.

Our Teas

Sencha

Gyokuro

Temomicha (Hand-Rolled Tea)

Today, nearly all tea sold in Japan is produced using machines. 

As its name suggests, hand-rolled tea is created through a traditional Japanese technique in which skilled artisans spend many hours carefully rolling the tea leaves entirely by hand. 

A truly one-of-a-kind Japanese tea that can never be mass-produced.
    Cómo preparar el Gyokuro