ELEPHANT & FIG TREE SENCHA POWDER

AED 54.95
Size 30g
Adding to Cart Added to Cart

Freshly Ground

Experience the refreshing taste of Elephant & Fig Tree Organic Sencha Powder. Finely milled from premium Japanese sencha leaves, this traditional green tea is carefully steamed to preserve its vibrant green colour, fresh aroma and naturally smooth flavour. Rich in antioxidants, L-theanine, Vitamin C and essential minerals, Sencha offers a balanced and refreshing way to elevate your daily wellness ritual.

Whether enjoyed as a traditional tea or blended into lattes, smoothies and recipes, this premium Japanese green tea delivers a clean, vibrant flavour inspired by centuries of tea craftsmanship.

Why You'll Love It

  • Made from 100% organic Japanese Sencha green tea
  • Carefully steamed to preserve freshness and colour
  • Rich in naturally occurring antioxidants
  • Contains L-theanine, Vitamin C and essential minerals
  • Bright, grassy flavour with a smooth finish
  • Naturally provides gentle energy from caffeine
  • Ideal for tea, lattes, smoothies and recipes
  • Free from gluten, dairy, nuts, soy and additives
  • Suitable for vegan and vegetarian lifestyles

Crafted from Whole Tea Leaves

Elephant & Fig Tree Organic Sencha Powder is produced entirely from whole Camellia sinensis leaves grown in direct sunlight. Unlike shade-grown teas, Sencha develops its characteristic bright, grassy flavour while naturally retaining a rich concentration of antioxidants and nutrients. The leaves are carefully steamed before being finely milled into a smooth powder that blends effortlessly into drinks and recipes.

Ingredients

100% Organic Japanese Green Tea (Sencha)

How to Enjoy

Enjoy Elephant & Fig Tree Organic Sencha Powder in:

  • Traditional Sencha tea
  • Sencha latte
  • Iced tea
  • Smoothies
  • Wellness beverages
  • Baking
  • Desserts
  • Everyday recipes

Available Sizes

  • 30g Tin Can
  • 100g Pouch

Store in a cool, dry place away from direct sunlight. Reseal after opening to preserve freshness.

Product Safety Information

Elephant & Fig Tree Organic Sencha Powder is made entirely from whole Camellia sinensis leaves grown in direct sunlight, delivering a naturally bright, grassy flavour alongside antioxidants, L-theanine, Vitamin C and essential minerals.

Naturally free of gluten, dairy, nuts, soy and additives, it is suitable for vegan and vegetarian lifestyles. Sencha provides gentle energy from its natural caffeine content.

Many customers choose Sencha during pregnancy or breastfeeding when consumed mindfully. As caffeine sensitivity varies from person to person, Elephant & Fig Tree recommends enjoying Sencha in moderation and consulting a healthcare professional if needed.

Enjoy the vibrant freshness of Elephant & Fig Tree Organic Sencha Powder—a traditional Japanese green tea crafted for balanced flavour, mindful rituals and everyday wellbeing.

Buy it with

 
 

Bought together

EVERYDAY RITUALS

MOMENTS WORTH SAVORING

Crafted to elevate every creation.

Banner Image

BOTANICAL RECIPES - MATCHAS

ICED MATCHA LATTE

INGREDIENTS & DIRECTIONS

HOT MATCHA LATTE

INGREDIENTS & DIRECTIONS

SPANISH MATCHA LATTE

INGREDIENTS & DIRECTIONS

COCONUT CLOUD MATCHA

INGREDIENTS & DIRECTIONS

ICED PINK MATCHA

INGREDIENTS & DIRECTIONS

PINK MATCHA LATTE

INGREDIENTS & DIRECTIONS

ICED BLUE MATCHA

INGREDIENTS & DIRECTIONS

BLUE MATCHA LATTE

INGREDIENTS & DIRECTIONS

INGREDIENTS

Matcha Powder 3g

Hot Water (80 degrees celsius) 30ml

Agave Syrup (optional) 10g

Milk of Choice (plant based works well) 200ml

Ice 80g

DIRECTIONS

Put 3g Matcha powder and 30ml of hot water in the matcha bowl then sift and whisk it properly to make a good froth in your matcha.

Pour your milk to the cup with ice, then add agave mix it and pour your matcha.

INGREDIENTS

Matcha Powder 3g

Hot Water (80 degrees celsius) 30ml

Agave Syrup (Optional) 10g

Milk of Choice (plant-based works well) 200ml

Single Shot Espresso

DIRECTIONS

Put 3g Matcha powder and 30ml of hot water in the matcha bowl then sift and whisk it properly to make a good froth in your matcha then transfer to your serving cup.

Steam your milk and pour to your matcha.

Extract single shot espresso then pour directly to your matcha mixture.

INGREDIENTS

Matcha Powder 3g

Hot Water (80 degrees celsius) 30ml

Condensed Milk 30g

Milk (best option plant-based milk) 200ml

Ice 80g

DIRECTIONS

Put the condensed milk and milk in a glass then mix it and add the ice.

Place the matcha and hot water in a matcha bowl to whisk thoroughly. Once here are no more lumps of matcha powder, you can transfer it to a glass with milk then stir.

INGREDIENTS

Matcha Powder 3g

Coconut Water 180ml

Heavy Cream 20ml

Plant Based Milk 10ml

Agave Syrup (optional) 15ml

Ice 80g

DIRECTIONS

Froth together 3g Matcha, 20ml heavy cream,10ml milk and 10ml Agave syrup (optional)

Put 80g of ice in a glass together with the 180ml of coconut water.

Pour the mixture of cloud matcha into the glass with coconut water.

INGREDIENTS

Pink Matcha Powder 5g

Hot Water (80 degrees Celsius) 20ml

Agave Syrup (optional) 10g

Milk of Choice (plant-based works well) 200ml

Ice 80g

DIRECTIONS

Put 5g Pink Matcha powder and 20ml of hot water in the matcha bowl then sift and whisk it properly to make a good froth in your matcha.

Pour your milk to the cup with ice, then add agave mix it and pour your matcha.

Tell your story

INGREDIENTS

Pink Matcha Powder 5g

Hot Water (80 degrees Celsius) 30ml

Agave Syrup (optional) 10g

Milk of Choice (plant-based works well) 200ml

Single Shot Espresso

DIRECTIONS

Put 5g Pink Matcha powder and 20ml of hot water in the matcha bowl then sift and whisk it properly to make a good froth in your matcha then transfer to your serving cup.

Extract single shot espresso directly to your matcha mixture.

Steam your milk and pour to your espresso with matcha.

INGREDIENTS

Blue Matcha Powder 5g

Hot Water (80 degrees Celsius) 20ml

Agave Syrup (optional) 10g

Milk of Choice (plant-based works well) 200ml

Ice 80g

DIRECTIONS

Put 5g Blue Matcha powder and 20ml of hot water in the matcha bowl then sift and whisk it properly to make a good froth in your matcha.

Pour your milk to the cup with ice, then add agave mix it and pour your matcha.

INGREDIENTS

Blue Matcha Powder 5g

Hot Water (80 degrees Celsius) 30ml

Agave Syrup (optional) 10g

Milk of Choice (plant-based works well) 200ml

Single Shot Espresso

DIRECTIONS

Put 5g Blue Matcha powder and 20ml of hot water in the matcha bowl then sift and whisk it properly to make a good froth in your matcha then transfer to your serving cup.

Extract single shot espresso directly to your matcha mixture.

Steam your milk and pour to your espresso with matcha.

BOTANICAL RECIPES - OTHERS

ICED HOJICHA LATTE

INGREDIENTS & DIRECTIONS

HOJICHA LATTE

INGREDIENTS & DIRECTIONS

ICED HOJICHA CLOUD

INGREDIENTS & DIRECTIONS

CLOUD CHARCOAL

INGREDIENTS & DIRECTIONS

BLACK PIÑA COLADA

INGREDIENTS & DIRECTIONS

BLACK LATTE

INGREDIENTS & DIRECTIONS

COLD SPIRULINA

INGREDIENTS & DIRECTIONS

SWEET SPIRULINA MATCHA

INGREDIENTS & DIRECTIONS

INGREDIENTS

Hojicha Powder 3g

Hot Water (80 degrees celsius) 30ml

Agave Syrup (optional) 30g

Milk of Choice (plant-based works well) 200ml

Ice 80g

DIRECTIONS

Put 3g Hojicha powder and 30ml of hot water in the matcha bowl then sift and whisk it properly to make a good froth in your Hojicha.

Pour your milk to the cup with ice, then add agave mix it and pour your Hojicha.

INGREDIENTS

Hojicha Powder 3g

Hot Water (80 degrees celsius) 30ml

Agave Syrup (optional) 10g

Milk of Choice (plant-based works well) 200ml

Single Shot Espresso

DIRECTIONS

Put 3g Hojicha powder and 30ml of hot water in the matcha bowl then sift and whisk it properly to make a good froth in your Hojicha then transfer to your serving cup.

Extract single shot espresso directly to your hojicha mixture.

Steam your milk and pour to your espresso with Hojicha.

INGREDIENTS

Hojicha Powder 3g

Milk or Coconut Water 180ml

Heavy Cream 20ml

Agave Syrup 15ml

Ice 80g

Cream Cheese (optional to be more creamy) 10g

DIRECTIONS

Froth together 3g Hojicha, 20ml heavy cream, 15ml Agave and 10g Cream cheese (optional)

Put 80g of ice in a glass together with the 180ml of coconut water.

Pour the mixture of Cloud Hojicha into the glass with coconut water.

INGREDIENTS

Activated Charcoal Powder 3g

Heavy Cream 20ml

Agave Syrup 10ml

Milk or Coconut Water (option plant-based milk) 200ml

Ice 80g

DIRECTIONS

Froth together 3g Activated Charcoal, 20ml heavy cream and 10ml Agave

Put 80g of ice in a glass together with the 180ml of coconut water.

Pour the mixture of Cloud Charcoal into the glass with coconut water.

INGREDIENTS

Activated Charcoal Powder 3g

Hot Water (80 degrees Celsius) 30ml

Agave Syrup 10g

Pineapple Juice 200ml

Ice 80g

DIRECTIONS

Put 3g Activated Charcoal powder and 30ml of hot water in the matcha bowl then sift and whisk it properly.

Put 60g of ice in a bar shaker together with 200ml of pineapple juice and 10g of agave. Shake well to create a good froth. Then transfer the juice to the serving cup and pour the charcoal on top, followed by the froth of the juice.

INGREDIENTS

Blue Spirulina Powder 3g

Water (80 degrees Celsius) 30ml

Agave Syrup 15g

Milk/Coconut Water (best option plant-based milk) 180ml

Ice 80g

DIRECTIONS

Put 3g Activated charcoal powder to your serving cup then extract espresso direct to the cup, add agave syrup (optional) and mix it properly.

Steam your milk and pour to your espresso with Activated Charcoal.

INGREDIENTS

Blue Spirulina Powder 3g

Water (80 degrees Celsius) 30ml

Agave Syrup 15g

Milk/Coconut Water (best option plant-based milk) 180ml

Ice 80g

DIRECTIONS

Put 3g Blue Spirulina powder and 30ml of hot water in the matcha bowl then sift and whisk it properly to make a good froth in your Spirulina.

Pour your milk or coconut water to the cup with ice, then add agave mix it and pour your Spirulina.

INGREDIENTS

Blue Spirulina Powder 2g

Condensed Milk 20g

Matcha Powder 3g

Water (80 degrees celsius) 30ml

Milk of Choice (plant-based works well) 180ml

Ice 80g

DIRECTIONS

Place the condensed milk and spirulina into a mixing glass, then blend using a hand frothier until the spirulina is fully incorporated. Transfer the mixture into a serving glass, add ice, and pour in the milk.

Place the matcha and hot water in a matcha bowl to whisk thoroughly. Once there are no more lumps of matcha powder, you can transfer it to a glass with milk then stir.