Sencha Green Tea - A Comprehensive Guide

Sencha is a traditional tea that is representative of Japan’s rich tea culture.

Here, we will introduce a wide range of information about sencha, from its basic details and history to how to drink and enjoy it.

Behind the taste and aroma of sencha lies a long history and culture, and there are many ways to appreciate it.

We invite you to explore the profound world of sencha and enjoy its charms in your daily life.

We hope you will experience the relaxing effects of sencha tea, its compatibility with Japanese food, and other tips for enjoying a rich tea time.

What is Sencha?

Sencha is the most commonly produced and consumed green tea in Japan.

Sencha is made by plucking young tea leaves, steaming, rubbing, and drying them.

This process gives sencha its characteristic bright green color, refreshing aroma, and a balanced blend of subtle sweetness and bitterness.

The flavor of sencha varies depending on the region where the tea leaves are grown and when they are plucked.

In particular, the first tea leaves plucked in late April or early May, during the new tea season, are said to have the sweetest taste and the highest quality flavor and aroma.

Sencha is produced in Shizuoka and Kagoshima prefectures, which are famous for their tea production, as well as in other tea-producing regions throughout Japan, and is enjoyed for its flavor that reflects the characteristics of each region.

Visual Appearance

Sencha tea leaves are a glossy dark green color and have a thin, needle-like shape, which is a sign of high quality.

The tea leaves are carefully rubbed in multiple steps to facilitate the extraction of their ingredients.

Tea poured into a teacup is generally yellowish-green and clear.

Although green tea is often associated with a strong “green” color, high-quality sencha is golden in color, sometimes described as “golden clear,” and its transparency is considered a sign of its quality.

However, the color and taste can vary depending on the temperature of the hot water and the brewing time.

One of the charms of sencha is that you can experiment with different brewing methods and enjoy the taste to your liking.

Taste

Sencha has a well-balanced flavor among green teas, with an astringent but not overly bitter taste that harmonizes with the tea’s sweetness.

This astringency is due to the catechins contained in the tea leaves, which give it a light, refreshing aftertaste.

The flavor of sencha changes depending on the brewing method and temperature, so adjusting the temperature to find your favorite flavor is part of the enjoyment.

Brewing for a shorter time at a slightly higher temperature will give you the clean aroma and flavor typical of sencha.

On the other hand, if brewed at a slightly lower temperature (around 70°C or 158°F) and for a little longer, the tea will have less astringency and a mellower taste with more sweetness and umami.

The charm of sencha lies in the ability to brew the same tea leaves in different ways to produce a variety of tastes.

How is Sencha Different vs Matcha?

Sencha and matcha are both representative Japanese teas, but there are significant differences in the way they are grown, processed, presented, and consumed.

In terms of cultivation, sencha is grown in full sunlight, which produces more catechins in the tea leaves, giving it a refreshingly astringent taste.

Matcha, on the other hand, is grown under cover, meaning the leaves are shaded a few weeks before harvest to block out sunlight.

In terms of processing, sencha is steamed and rubbed after harvesting to form long, thin tea leaves.

This process allows the ingredients to be easily extracted when brewed with boiling water.

Matcha, however, is made by steaming and drying the tea leaves after harvesting, processing them into tencha, and then grinding them into a fine powder using a stone mill.

There is a clear difference in appearance and the way each is consumed.

Sencha is made by brewing long, thin tea leaves with hot water and then drinking the extracted tea.

The resulting tea is green or yellowish-green and clear.

Matcha is a bright green powder that is dissolved in hot water or water and then consumed.

Because matcha is consumed in its powdered form, the body is able to absorb all the nutrients from the tea leaves.

Origin and Brief History of Sencha

Tea was brought to Japan during the Nara and Heian periods (710-1185) by Japanese envoys to the Tang Dynasty and resident monks.

At that time, tea was an extremely precious commodity consumed only by a limited class of people, such as monks and aristocrats.

As time progressed, tea gradually spread to the general public during the Edo period (1603-1868).

However, tea during this period was simply made by drying steamed leaves in the sun, and production methods varied from region to region.

In 1738, Soen Nagatani developed a new method of making sencha.

By steeping the tea leaves, he created a tea that retained its bright green color and enhanced its flavor and aroma.

This innovation led Soen to be called the “founder of sencha” (green tea).

The method developed by Soen spread to tea gardens throughout Japan and became the mainstream of Japanese tea.

This process led to the production of high-quality sencha throughout Japan, and the tradition has been passed down to the present day.

How is Sencha Made?

Sencha is made through several processes.

The two main processes are the production of rough tea at the tea factory and the finishing of the tea as a final product.

The main steps are described below.

Harvesting

The tea leaves are harvested by hand or machine in the spring, when the sprouts have grown from the end of April to the beginning of May.

Steaming the Tea Leaves

Once harvested, the tea leaves are immediately steamed.

This prevents fermentation and preserves their bright green color and distinctive flavor.

The leaves are steamed for a short period of time (asamushi sencha) or a longer period (fukamushi sencha).

Rubbing the Tea Leaves

After steaming, the tea leaves are cooled and loosened with hot air, then rubbed with pressure to equalize the moisture content.

The leaves are then dried while being rubbed and loosened.

Finally, the tea leaves are rubbed using the “kokuri” method to make them long, thin, and shiny.

This process breaks down the cells to bring out the flavor and aroma.

Drying

The tea leaves are dried to remove moisture and improve shelf life.

The finished tea leaves then go through the following processes.

Fire Brewing

The dried tea leaves are lightly heated one final time.

This process enhances the flavor of sencha and prevents deterioration during storage.

Sorting and Finishing

After the tea leaves are sorted and impurities are removed, uneven leaves are aligned and shaped, and the leaves are dried for finishing.

Blending

Even the same sencha leaves have different characteristics depending on the region where they are grown and how they are processed.

The tea leaves are blended in a well-balanced manner to produce a delicious tea.

Health Benefits of Sencha

Sencha contains a variety of nutrients, including catechins and theanine, and is a beverage known for its potential health benefits.

Catechins, in particular, have powerful antioxidant effects. Among them, epigallocatechin gallate (EGCG) removes harmful active oxygen in the body and prevents cell aging.

Furthermore, the amount of vitamin C contained in sencha is extremely high, making it one of the richest sources among foods.

It contains more vitamin C than guava, acerola juice, and lemons, helping to boost the immune system and strengthen resistance to colds and infections.

Vitamin C cannot be stored in the body, so it is important to consume it frequently.

Drinking sencha daily is an efficient way to intake vitamin C and prevent body aging due to its high antioxidant activity.

Sencha also contains L-theanine, which has a relaxing effect and helps balance the body and mind.

This can also help reduce stress and improve concentration.

Types and Varieties of Sencha

There are various types of sencha, but the main ones are as follows:

Ordinary Sencha

This is the most widely consumed type of Japanese tea.

It is made by steaming young leaves, rubbing them, and then drying them.

It is characterized by a balance of moderate bitterness and mild sweetness.

Fukamushi Sencha

Fukamushi Sencha is made using the same process as regular sencha, but it is steamed two to three times longer, resulting in a darker green color, stronger flavor, and a deeper, richer taste.

The longer the tea leaves are steamed, the finer they tend to become, often resulting in a cloudy tea.

Particularly long-steamed teas are called “Tokumushicha” (special steamed tea).

How to Brew and Prepare Sencha

Sencha is appealing because you can enjoy a variety of flavors by adjusting the brewing method.

Let’s start by learning the basic brewing technique, and then experiment to find your own favorite taste.

Basic Brewing Method

1. Warm the Teapot and Teacup Pour boiling water into the teapot to warm it. This will help maintain the water at the proper temperature. Once the teapot is warm, transfer the water to the teacup to warm it as well.
2. Add Tea Leaves to the Teapot The standard amount of tea leaves for one person is about 3 grams. It is important to measure the tea leaves accurately.
3. Pour in Hot Water at the Proper Temperature. The water temperature is crucial for bringing out the flavor of sencha. Usually, a slightly lower temperature of 70°C to 80°C (or 158°F to 176°F) is suitable.The recommended amount of hot water for one serving is 60 ml for high-grade teas and 90 ml for regular teas.
4. Brewing Time After pouring in the hot water, wait about 1 minute, gently shake the kyusu (teapot), and pour the tea.The key is to pour out every last drop. If any extract is left in the kyusu, the flavor of the second cup will be diminished.

Cold Brew Method

Sencha is also recommended to be enjoyed cold.

The key to cold sencha is that, unlike regular sencha, it is brewed slowly with cold water.

This method allows you to enjoy a fresh, mellow flavor with less bitterness and astringency.

It is especially popular during the hot summer season or when you want to refresh yourself, making it a summer staple in Japan.

How to Make Cold Sencha

Use more tea leaves than when brewing with hot water, and wait until the tea reaches a beautiful color.

The longer you wait, the deeper the flavor will be.

Tea brewed in cold water retains its clear, beautiful color over time and is less likely to become cloudy.

Cold sencha not only tastes refreshing but also looks visually appealing.

Arrangements and Effects

Cold sencha is usually enjoyed as is, but you can also enhance it by adding lemon or mint.

Since it is brewed with cold water, it contains little caffeine and is easy to drink even before bedtime.

It is also ideal for rehydration in the summer and can help cool the body.

Hot Brew Method

Warm sencha is one of Japan’s traditional teas and a familiar part of Japanese daily life.

Sencha pairs exceptionally well with Japanese food, making it an ideal tea to enjoy during and after meals.

Especially when paired with oily dishes or sweet Japanese confections, it refreshes the palate.

The rich aroma and flavor of sencha vary greatly depending on the water temperature and brewing time, so it’s important to keep a few things in mind to enjoy your perfect cup.

How to Select and Enjoy Sencha

There are various types of sencha, each with different characteristics.

The finer the quality, the sweeter and mellower the taste.

The wide variety of teas available makes selecting the right tea leaves an enjoyable experience.

Find the tea leaves that best suit your tastes.

Aroma and Relaxing Effect

The rich aroma of sencha tea is relaxing.

Take a deep breath as the steam rises from the teapot and savor the aroma.

Sencha can be enjoyed not only on the first brew but also on the second and third brews. By brewing it at a slightly higher temperature for a shorter period than the first time, you can experience a different flavor.

Outro

Sencha is a traditional Japanese tea known for its profound taste, aroma, and calming, relaxing effects.

It pairs well with meals and can be enjoyed in a variety of everyday situations.

Use the tips introduced here to find your favorite sencha and enrich your daily life.

By experimenting with different brewing methods, you may discover a surprisingly delicious cup of tea.

Additionally, by paying attention to the container and the sweets you enjoy with it, you can make your tea time even more enjoyable.

We hope you will experience a pleasant and relaxing time, and feel the beauty of Japan’s four seasons and culture through sencha tea.