Sencha

About this tea

Sencha represents 80% of Japan's tea production and embodies the essence of Japanese green tea culture. First developed in the 18th century by Nagatani Soen, who pioneered the steaming method that defines Japanese green tea, Sencha revolutionized tea production by making high-quality tea accessible beyond the aristocracy.

The steaming process (distinguishing Japanese from Chinese pan-fired green teas) occurs immediately after harvest, preventing oxidation and preserving the leaves' vibrant green color and fresh flavor. Steaming duration creates different styles: Asamushi (light-steamed, 20-30 seconds) produces delicate, refined teas; Chumushi (medium-steamed, 30-40 seconds) offers balance; and Fukamushi (deep-steamed, 40-80 seconds) creates darker, more intense teas with broken leaves that brew quickly.

The flavor profile varies by steaming level and harvest season: fresh, grassy notes reminiscent of steamed vegetables, subtle umami undertones, natural sweetness balanced with pleasant astringency, and a clean, refreshing finish. First flush (Shincha) offers the sweetest, most delicate flavors, while later harvests develop more astringency and body. The liquor ranges from pale yellow-green to deep emerald depending on steaming level.

Brewing recommendations: Use 1 teaspoon (3g) per 250ml cup with water at 80°C (175°F), steeping for 90 seconds. Japanese style uses multiple short infusions: first 60 seconds, second 20 seconds, third 40 seconds. Use a kyusu (side-handled teapot) if available for authentic preparation. Never add milk or sugar.

Best enjoyed throughout the day, particularly with Japanese cuisine. Pairs excellently with sushi, tempura, miso soup, and wagashi (Japanese sweets). The tea's astringency cleanses the palate between dishes. In Japan, Sencha accompanies both formal tea gatherings and casual daily drinking, representing accessible refinement.