The main player of the Japanese tea ceremony is Sencha green tea. The leaves are plucked since April and the first harvest heralds “Sencha-Matsuri” – Sencha Festival which is celebrated across all Japanese islands. Sencha leaves are processed with vapor, then rolled and put to dry. This is how the unusual sharp shaped rolls of this tea are made. Sencha is distinguished also for its taste. From the very first sips you can feel the mellow walnut taste which grows into sweet flavor.