The characteristically long, flat, lustrous dark green leaves, rich in vitamin C and amino acids, yield a bright chartreuse liquor with the typical grassy and umami mouth feel of Japanese teas; reminiscent of bok choy and biting into the skin of a fresh grape.  This midori cultivar sencha has been steamed three times for a rich full mouth feel and the liquor will be slightly cloudy. It provides a fine counter-point to a meal and is the tea the Japanese drink every day, accounting for 80% of the tea consumed.