White and forest green resealable 80g bag of loose Stems Sencha green tea by Ippodo Tea with Japanese and English writing
White and forest green resealable 80g bag of loose Stems Sencha green tea by Ippodo Tea with Japanese and English writing Back of white and forest green bag of Ippodo Tea's Stems Sencha, showing english and Japanese instructions and information Ippodo Tea Stems Sencha sample depicting light and dark green loose stems on white plate
Light & Snappy

Stems Sencha - 80g Bag

$16

Stems Sencha (a type of kukicha) has a standout herbaceous crispness and a vibrant fragrance.

Shelf lifeConsume quickly
The best before date is 180 days from when it is freshly packaged in Japan. For the best experience, consume within around one month of opening.
Serving size10 g / 0.35 oz (roughly 2 tbsp.)
Up to 3 pots can be brewed with the same leaves.
Size 4.7" × 2.4" × 8.5"
Net weight2.8 oz (80 g)

A regular Ippodo sencha is made from just the highest grade leaves of the tea plant. Right after harvesting, these leaves cling delicately to the soft stems that they sprouted from. Then, during processing, the stems and leaves split off and are separated from each other.

The stems have a wonderful character on their own, so they are sold as this type of tea, called “kukicha,” which means literally “stems tea” in Japanese. We recommend this tea to green tea fans who enjoy crisp, herbaceous tastes and bright, zesty fragrances.

Stems Sencha is a sencha green tea with a classic balance of sweetness, umami, bitterness, and astringency. However, its crisp, snappy taste and its fragrance make it distinct from a regular leaf sencha. Try brewing it with boiling temperature water for 30 seconds, to bring out the full fragrance of the stems.

Ways to Prepare

Hot brewing is a quick and easy way to get delicious tea. This recipe makes for a more refreshing and exhilarating experience.

1. Measure the leaves
2 tbsp. (10 g / 0.35 oz)
Add tea leaves to a kyusu or teapot.
Silver tablespoon filled with dried rolled Ippodo Sencha premium Japanese green tea leaves with
Silver tablespoon filled with dried rolled Ippodo Sencha premium Japanese green tea leaves with
Piping Hot Sencha
1. Measure the leaves
2 tbsp. (10 g / 0.35 oz)
Add tea leaves to a kyusu or teapot.
2. Add boiling water
240 mL (8 oz) 100°C (212°F)
Pour boiling water to cover tea leaves.
Pouring hot water from silver kettle into ivory Tokoname-yaki ceramic kyusu teapot
Pouring hot water from silver kettle into ivory Tokoname-yaki ceramic kyusu teapot
Piping Hot Sencha
2. Add boiling water
240 mL (8 oz) 100°C (212°F)
Pour boiling water to cover tea leaves.
3. Brew
30 seconds
Brew without stirring or disturbing the tea leaves.
Ivory Tokoname-yaki ceramic kyusu teapot set beside orange clock timer on white table
Ivory Tokoname-yaki ceramic kyusu teapot set beside orange clock timer on white table
Piping Hot Sencha
3. Brew
30 seconds
Brew without stirring or disturbing the tea leaves.
4. Serve
Pour out every last drop.
Enjoy in your favorite teacup or mug.
Pouring green tea from ivory Tokoname-yaki ceramic kyusu teapot into small white porcelain Japanese teacup
Pouring green tea from ivory Tokoname-yaki ceramic kyusu teapot into small white porcelain Japanese teacup
Piping Hot Sencha
4. Serve
Pour out every last drop.
Enjoy in your favorite teacup or mug.

For a fast, fragrant pitcher of iced tea, brew a strong batch of sencha using boiling hot water, and then pour over ice, diluting its strength and balancing its flavor.

1. Measure the leaves
2 tbsp. (10 g / 0.35 oz)
Add tea leaves to a kyusu or teapot.
Silver tablespoon filled with dried rolled Ippodo Sencha premium Japanese green tea leaves with
Silver tablespoon filled with dried rolled Ippodo Sencha premium Japanese green tea leaves with
Iced Sencha
1. Measure the leaves
2 tbsp. (10 g / 0.35 oz)
Add tea leaves to a kyusu or teapot.
2. Add boiling water
210 mL (7 oz) 100°C (212°F)
Pour boiling water to cover tea leaves.
Pouring hot water from silver kettle into Ippodo Tea Co.'s Tokoname-yaki ceramic ivory kyusu teapot
Pouring hot water from silver kettle into Ippodo Tea Co.'s Tokoname-yaki ceramic ivory kyusu teapot
Iced Sencha
2. Add boiling water
210 mL (7 oz) 100°C (212°F)
Pour boiling water to cover tea leaves.
3. Brew
60 seconds
Brew without stirring or disturbing the tea leaves.
Ivory Ippodo Tea Co. Tokoname-yaki ceramic kyusu teapot set beside orange clock timer on white table
Ivory Ippodo Tea Co. Tokoname-yaki ceramic kyusu teapot set beside orange clock timer on white table
Iced Sencha
3. Brew
60 seconds
Brew without stirring or disturbing the tea leaves.
4. Serve over plenty of ice
Pour out every last drop.
Enjoy in your favorite glass, teacup or mug.
Green tea being poured from elegant spout of ivory teapot into small rounded modern glass pitcher with white Ippodo Tea logo
Green tea being poured from elegant spout of ivory teapot into small rounded modern glass pitcher with white Ippodo Tea logo
Iced Sencha
4. Serve over plenty of ice
Pour out every last drop.
Enjoy in your favorite glass, teacup or mug.

Prepare large amounts of tea with your everyday kyusu.

1. Measure the leaves
2 tbsp. (10 g / 0.35 oz)
Add tea leaves to a kyusu or teapot.
Silver tablespoon filled with dried rolled Ippodo premium Japanese green tea leaves with
Silver tablespoon filled with dried rolled Ippodo premium Japanese green tea leaves with
Recipe for Sharing (Gyokuro or Sencha)
1. Measure the leaves
2 tbsp. (10 g / 0.35 oz)
Add tea leaves to a kyusu or teapot.
2. Add boiling water
240 mL (8 oz) 100°C (212°F)
Pour boiling water to cover tea leaves.
Pouring hot steamy water from stainless steel tea kettle into brown clay side-handle Japanese Yakishime Kyusu on wood table
Pouring hot steamy water from stainless steel tea kettle into brown clay side-handle Japanese Yakishime Kyusu on wood table
Recipe for Sharing (Gyokuro or Sencha)
2. Add boiling water
240 mL (8 oz) 100°C (212°F)
Pour boiling water to cover tea leaves.
3. Brew
30 seconds
Brew without stirring or disturbing the tea leaves.
Pouring hot steamy water from stainless steel tea kettle into brown clay side-handle Japanese Yakishime Kyusu on wooden table
Pouring hot steamy water from stainless steel tea kettle into brown clay side-handle Japanese Yakishime Kyusu on wooden table
Recipe for Sharing (Gyokuro or Sencha)
3. Brew
30 seconds
Brew without stirring or disturbing the tea leaves.
4. Repeat and serve
Pour out every last drop into a pitcher. Repeat steps 2-4 (with zero seconds brew time) until the pitcher is full.
Serve to your guests.
Pouring green tea from above from brown Yakishime clay kyusu teapot into large glass carafe with white Ippodo Tea engravings
Pouring green tea from above from brown Yakishime clay kyusu teapot into large glass carafe with white Ippodo Tea engravings
Recipe for Sharing (Gyokuro or Sencha)
4. Repeat and serve
Pour out every last drop into a pitcher. Repeat steps 2-4 (with zero seconds brew time) until the pitcher is full.
Serve to your guests.
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