First impression
A fresh green aroma and a smooth, almost creamy texture once the powder is well whisked.
Kakurecha sencha powder
Kakurecha Sencha Powder - Japanese green tea in powder form (30 g)
The whole tea leaf in the cup: a round, green and concentrated flavour from misty mountain fields in Umegashima, grown without pesticides for more than 40 years.
Price
149 kr
One powder for both the cup and the kitchen.
The whole leaf, the whole flavour, nothing strained away
Grown without pesticides for more than 40 years
Tested for over 700 pesticides with no detectable residues
- Origin
- Umegashima, Shizuoka, Japan
- Net weight
- 30 g
- Brewing
- 1-2 grams (about 1/2 tsp) per cup, 70-80°C, or warm milk for a latte, No steeping. Whisk or stir until the cup is smooth and free of lumps
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About the product
The details behind the taste
Sencha powder is whole tea leaves ground into a fine green powder. Unlike leaf tea, where the leaves are strained out, here you drink the whole leaf. That gives a rounder, more concentrated cup with clear umami, a fresh green aroma and natural sweetness.
The tea grows in Umegashima in the mountains of Shizuoka, at around 750 metres, where mist and large day-to-night temperature swings produce slow-growing, aromatic leaves. The farm has been worked entirely without pesticides for more than 40 years, and the tea is laboratory-tested for over 700 pesticides with no detectable residues. The powder contains no colourings and no preservatives, only ground tea leaves.
Whisk 1-2 grams into hot water (around 70-80°C) for a quick matcha-style cup, or into warm milk for a green tea latte. The cup turns out smooth and lump-free if you first stir the powder into a small amount of liquid.
Use it in the kitchen too: over ice cream and yoghurt, in smoothies, or in baking such as cookies and pancakes, where both the green colour and the aroma carry through.
About Kakurecha
Chosen for being genuinely clean.
This tea comes from Umegashima in the mountains of Shizuoka, where the farm has been worked without pesticides for more than 40 years. That is not a marketing promise but a way of working: the mist, the altitude and the temperature swings are left to do the job, and the tea is also laboratory-tested for over 700 pesticides with no detectable residues.
We chose to stock it as a powder because that is the most generous format: you drink the whole leaf, and the same pouch works in the cup, in the milk and in your baking. A small pack that does a lot in a pantry.
In the cup
Green, round and concentrated.
Because the whole leaf comes with it into the cup, the flavour is denser than a strained leaf tea, yet still fresh and green.
Mid-cup
Clear umami and natural sweetness take over, rounder and deeper than an ordinary brewed green tea.
The finish
A mild astringency and a long green aftertaste, a reminder that it is the whole leaf you have been drinking.
When it fits
Faster than brewed tea, greener than coffee.
Powder needs no teapot and no steeping time. That makes this sencha the quickest way to a proper green cup.
- As a quick morning cup, matcha-style, when the teapot feels like a project.
- As a green tea latte with warm milk, at home instead of at a cafe.
- As something green in the kitchen: in the smoothie, over the yoghurt or in your baking.
Nekko Kitchen
Chosen with intent.
This powder was chosen because it makes the range more useful: the same leaf as in a fine sencha, but in a format that works in the cup, in the milk and in the kitchen. Cleanly grown, tested and without additives.
About the flavour
Why the whole leaf tastes of more.
Powdered tea differs from leaf tea in one decisive way: nothing is strained away. That affects both flavour and content.
The whole leaf comes with it
When the leaf is ground and whisked out you drink everything it contains, which gives more umami, more colour and a fuller texture than a strained tea.
The mountain shapes the flavour
Umegashima sits at around 750 metres. Mist, limited sunlight and cold nights make the leaves grow slowly and give them time to develop more aroma and sweetness.
How we use it
One pouch, many kitchens.
These are not rules, just simple ways to put the powder to work in everyday cooking.
Stir the powder into a splash of liquid first, to a smooth paste, then dilute. That keeps the cup free of lumps.
Whisk it into hot water for a clean cup, or into warm milk for a softer latte.
Sift it over ice cream, yoghurt or baked goods when you want green colour and aroma into the bargain.
Practical
The practical details, gathered in one place.
Here is the practical information: flavour profile, specifications, dosage and storage.
Flavor Profile
Aroma
4/5
Astringency
3/5
Umami
4/5
Sweetness
3/5
Body
4/5
Specifications
- Ingredients
- Green tea in powder form (sencha), 100% tea leaves
- Origin
- Umegashima, Shizuoka, Japan
- Net Weight
- 30 g
- Cultivation
- No pesticides, laboratory-tested for over 700 compounds with no detectable residues
Brewing Instructions
- Dosage
- 1-2 grams (about 1/2 tsp) per cup
- Temperature
- 70-80°C, or warm milk for a latte
- Steeping Time
- No steeping. Whisk or stir until the cup is smooth and free of lumps
Storage
Room temperature. Keep the powder airtight, dark and dry, ideally in the resealable pouch. Powder is more sensitive to oxygen and moisture than whole leaf, so enjoy it within 4-6 weeks of opening.