It is grown in Japan, in Shizuoka Prefecture, on the northwestern coast of Suruga Bay. The name is translated from Japanese as "formed tea." In the course of experiments with sencha bushes, a method of treating tea leaves with algae extract was developed.
The leaves are steamed and mixed with seaweed. The leaf is dark green. The shape resembles the needles from a small Christmas tree. The heated leaves have a fresh aroma, like cut young grass, like seaweed. Pour water at a temperature of 69 ° and catch the surf sea breeze. The brew is thick, pistachio-olive, very distinct. On the palate the sweetness of broccoli, spinach, bamboo. Slight acidity of red currant and an aftertaste of seaweed, some iodine. The condition is light, airy. Soft, smooth tone.