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The types of sencha are distinguished by when they are harvested. Shincha (新茶, "new tea") represents the first month's harvest of sencha. Basically, it's the same as ichibancha (一番茶, "first tea"), which is the first harvest of the year.

Kabusecha (かぶせ茶) is sencha grown in the shade for about a week before harvest. Asamushi (浅蒸し) is lightly steamed sencha, while fukamushi (深蒸し) is deeply steamed sencha.

Sencha tea is made from the leaves of the Camellia sinensis plant. The leaves are steamed, rolled, and dried immediately after harvest to prevent oxidation. This process preserves the fresh, grassy flavor that sencha is known for.

The steaming process used in making sencha is what differentiates it from Chinese green teas, which are typically pan-fired. The duration of the steaming process affects the final taste and color of the tea.

Sencha is typically brewed at lower temperatures than black tea or oolong tea. The ideal water temperature is usually between 60–80°C (140–176°F), with brewing time ranging from 1 to 2 minutes.

The tea can be brewed multiple times, with each infusion revealing different flavor notes. The first brew tends to be more astringent and fresh, while subsequent brews become milder and sweeter.