Sencha

Sencha (jap. 煎茶) is a green tea whose special characteristic is a distinctive and fresh taste and which has very uniform, emerald-colored leaves.

Over three quarters of the tea grown in Japanese tea gardens is Sencha. Most regions produce different types, each of which is named after its processing. Rolled needle-shaped Sencha is processed in Shizuoka and the yame region of Fukuoka. In other regions, such as Kyushu, more comma-shaped leaves are processed.

There are various cultivation methods for green tea in Japan. Sencha comes from open fields (roten en) that receive full sunlight. This makes it different from other tea varieties, such as Gyokuro, which grow in reduced sunlight (oiishita en). The color and quality of Sencha varies, depending on both the origin and the processing of the tea. Late harvests of Sencha have a stronger taste. The first Sencha harvest of the year is available from April in the south of Japan (Kagoshima Prefecture) and is known for its high vitamin content and sweet taste.

Sencha is infused, as usual with green tea, with 60 °C to 80 °C hot water and left to infuse for one to two minutes. You will find a detailed preparation recommendation separately with each tea in the product description.