Kenkō, the tea that cares
健康 · Sencha tea grown for health, in Shizuoka.
Kenkō means "health" in Japanese. It is also the name given to high-end green teas grown according to strict organic farming principles. No pesticides, no chemical fertilizers, no forced irrigation. Just the leaves, the soil, the rain, the wind.
Kenkō sencha is harvested in April-May, during the first flush (ichibancha). These leaves are the most tender, richest in theanine, chlorophyll, and antioxidants. Hand-picked at sunrise, processed within 4 hours to preserve their freshness.
Processing is simple: leaves are steamed for 30 seconds (to stop oxidation), cooled, rolled, and dried at low temperature. No fermentation. The result is a tea of intense green, almost jade, with a fresh cut-grass note.
The origin
Shizuoka accounts for 40% of Japan's tea production. The slopes at the foot of Mount Fuji benefit from a mild climate, regular rainfall, and morning mists. These conditions create a perfect microclimate for the tea plant (Camellia sinensis).
Strict organic farms represent less than 5% of production. They practice agroforestry: tea plants are grown between rows of cedars and cypresses, which filter light and shelter predatory insects that control pests. No monoculture.
The usage
The water must be at a maximum of 70°C. Hotter, and the tea becomes bitter. Pour 2 grams of leaves into a teapot, add 200 ml of water at 70°C, and steep for 1 minute. The color is jade, the aroma floral, the taste umami.
Kenkō sencha can be re-infused 2 to 3 times. With each infusion, its profile changes. First: lively, herbaceous. Second: umami, almost iodized. Third: sweet, mellow. It's a tea meant to be enjoyed over time.
Tasting notes
Appearance: Pale jade green, transparent, slightly opalescent.
Nose: Cut grass, jasmine, fresh butter.
Palate: Distinct umami. Slight astringency, balanced.
Finish: Long, sweet, vegetal aftertaste.
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