Paul Harney had a simple idea: take two of Japan's best-known green teas and let each do what it does best. The sencha comes from Shizuoka, Japan's largest tea-growing region, and brings a bright, grassy clarity. The matcha comes from Uji, the historic heartland of Japanese green tea, and coats every leaf in green powder. The aroma is sweet, like fresh spinach. The cup opens sweet and vegetal, then builds a briny, seaweed-like depth toward a clean, lingering finish. It steeps a cloudy yellow-green with a medium body: fuller than sencha on its own and lighter than straight matcha.
