Vicony Tea Directory

Sencha（煎茶）

	Sencha- Dried Tea Leaves

Sencha Tea Introduction

Sencha(煎茶) is a Japanese green tea,specifically one made without grinding the tea leaves. Unground tea was introduced from China to Japan following matcha(抹茶, powdered green tea) which was thought to be brought to Japan during Tang Dynasty (618-917) by Buddhist Monks.

Sencha literally means "roasted (煎) tea (茶)", however, the process in which sencha is created differs from Chinese green teas, which are initially pan-fired (and could probably therefore more accurately be called "roasted" teas). Japanese green tea is first steamed for 15–45 seconds to prevent oxidization of the leaves. Then, the leaves are rolled, shaped, and dried. This step creates the customary thin cylindrical shape of the tea. Finally, after drying, the leaves are fired to aid in their preservation and to add flavour.

The initial steaming step imparts a difference in the flavour between Chinese and Japanese green tea, with Japanese green tea having a more vegetal, almost grassy flavour (some taste seaweed-like flavours). Infusions from sencha and other green teas that are steamed (like most common Japanese green teas) are also greener in colour and slightly more bitter than Chinese-style green teas.

Sencha is very popular in Japan, and is drunk hot in the cooler months and usually chilled in the summer months.

Sencha Varieties

Sencha is the most popular type of green tea originated in Japan.  About 90% of green tea produced in Japan is some type of Sencha. At present, China also produces a certain amount of Sencha most of which is exported to Japan and some other countries. Now,the word of sencha is more often refered to the way in which tea is made . 

Sencha (Normal Steamed)
What's commonly called sencha is more precisely Futsu mushi Sencha, or normal (steaming) sencha.  Sencha emphasizes the balance of flavors (sweet, bitter, astringent and rich) and freshness of aroma.  Also called Futsu Sencha, Futsu mushi Sencha.

Fukamushi-cha (Deep Steamed)
Fukamushi-cha means deep steamed tea.  Compared to Sencha, Fukamushi-cha is steamed longer to suppress the astringency.  Longer steaming often results in more powdery leaf and it gives richer liquid.  Typical steeping time for Fukamushi-cha is shorter than Normal Sencha.  30-45 seconds.  Certain tea pots are specifically for Fukamushi-cha to reduce the fine leaves mixed into the liquid.

Kabuse-cha (Shade grown)
Unique characteristics of Kabuse-cha falls in between Gyokuro and Sencha for its deep rich aroma and flavor as sencha.  Kabuse-cha is often produced to give unique aroma of gyokuro to sencha, yet more easily enjoyed like sencha.  Shading before spring harvest prevents certain types of amino acids like Theanine from turning into catechin, or tannin.  Theanine is Umami and catechin is tannin.  More Theanine means richer flavor.

Tokumushi-Sencha (Light-Deep steamed)
This is generally categorized as Fukamushi-cha too.  Tokumushi means special steaming which makes it look and taste like Fukamushi-cha, 

Kuradashi-Sencha (Aged)
Spring sencha is stored in high mountain regions to preserve its freshness.  Instead of keeping it fresh, this process was found to makes the tea richer and milder.  This is a seasonal product, only found during October to December.  In some areas, opening the aged tea is also ceremonial.

Nibancha (Second Harvest)
Second harvest is less preferred to first harvest.  Leaves tend to get stiff and lacks fresh green aroma.  Enjoyed in hotter water than first harvest.

See Also:

• Green Tea
• Ching Wo Tea
• Tai Ping Hou Kui
• Chun Mee Tea
• Gunpowder Tea
• Da Fang Tea
• Huo Qing Tea
• Huangshan Maofeng
• Da Hong Pao Tea
• Lapsang Souchong