Strawberry drops into this Sencha base as freeze-dried fruit, not syrup, and the result reads more floral than jammy. The base leaf is Chinese Sencha from Jiangsu province, spring-harvested for a fresher aroma, then decaffeinated using the CO2 method before the strawberry is added. That process leaves the tea with only trace caffeine, generally under 1mg a cup, so it sits in the caffeine-reduced category rather than true caffeine-free. Tasting notes run floral, fruity, and lemony, with a strawberry-and-honey sweetness underneath and a light, pale cup colour to match. The astringency typical of green tea stays soft here, so the finish leans gentle rather than sharp.
Sencha itself is a Chinese tradition with roots going back through the Tang dynasty, when tea drinking became embedded in daily life. This blend pairs that base with a more modern move: adding fruit for a lighter, more approachable cup. The floral and fruity character makes it an easy entry point for someone who finds plain green tea too grassy or brisk.
To brew, use water around 80°C and steep for about three minutes. A splash of honey or a slice of lemon complements the existing notes rather than fighting them, and light snacks make a reasonable pairing given how delicate the cup is. Keep the leaves in an airtight container away from light and moisture, since the freeze-dried strawberry pieces can lose their aroma faster than plain green tea if left exposed.