Green tea gets a fruit-forward makeover here, built on sencha leaf mixed with fruit pieces and natural orchid and rhubarb extracts. The cup leans sweet and bold with berry and strawberry at the front, rhubarb's tart edge underneath, and a floral, faintly lemony finish that lingers after the fruit fades. Honey notes round it out, so it drinks softer than the tart name suggests.
Sencha's own history traces to China, though the style is best known through Japan, where by tradition a Uji farmer named Nagatani Soen worked out the modern production method in 1738 and later introduced it in Edo, where it reportedly earned the nickname "tenka ichi" — first under the heavens. This particular fruited version is a newer creation layered onto that base, and among flavoured green teas it has become one of the more popular picks. Tea & Coffee packs it fresh to order at its Kent factory.
Being a green tea, it carries a moderate amount of caffeine, enough for a gentle lift without the jolt of a stronger brew. Green tea has long been drunk as part of a health-conscious diet, though it's worth treating that as tradition rather than guarantee.
To brew, use water cooled to around 90°C rather than a full boil, and steep for about three minutes. Push past that and the rhubarb and fruit extracts start to turn bitter. It stands on its own without milk, though a little honey or a squeeze of lemon suits the floral notes if you want it sweeter or brighter.
