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Japanese TeasGoogle Search
Green TeaWikipedia
Matcha TeaWikipedia
Sencha TeaWikipedia
Wikipedia, the free encyclopedia
Sencha

From Wikipedia, the free encyclopedia

Sencha tea leaves and brewed tea

Sencha tea leaves and brewed tea

Sencha (Japanese: 煎茶) is a type of Japanese ryokucha (緑茶, green tea) which is prepared by infusing the processed whole tea leaves in hot water. This is as opposed to matcha (抹茶), powdered Japanese green tea, where the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage.

Contents
  1. History
  2. Production
  3. Grades
History

Sencha was first created in Japan in the 18th century by Nagatani Soen, a tea farmer from Uji, Kyoto. The process developed by Nagatani, which involved steaming, rolling, and drying the tea leaves, resulted in a tea that was more stable and maintained its quality during transportation. This innovation revolutionized the Japanese tea industry, replacing the previously common offering of matcha.

Production

After harvesting the leaves are steamed for about 15-45 seconds to prevent oxidization of the leaves. This step creates the characteristic flavor of Japanese green tea by deactivating the enzymes that are responsible for oxidation. The leaves are then cooled and dried in a bamboo tray by air, and then are shaped by pressing and rolling into the characteristic needle shape.

Grades

Sencha comes in different grades, depending on the quality and the parts of the tea plant used:

  • Shincha: First harvest of the year, has a fresh, grassy flavor and higher caffeine content.
  • Gyokuro: Premium grade shaded green tea, with a sweeter, more umami taste than regular sencha.
  • Asamushi: Lightly steamed sencha, with a more fragrant, lighter taste.
  • Chumushi: Medium-steamed sencha, balancing aroma and flavor.
  • Fukamushi: Deeply steamed sencha, with a stronger flavor and less bitterness.

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Horse Browser NewsletterIssue #12

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