Sencha

Japan's Most Popular Green Tea

Tea › Green Tea › Sencha

Overview

Sencha (煎茶) is the most consumed green tea in Japan, accounting for about 80% of Japan's tea production. Its name means "roasted tea" referring to the process of pan-firing the leaves. Sencha represents the quintessential Japanese green tea experience.

Unlike shaded teas like Matcha, Sencha is grown in full sunlight, producing a tea with bright, fresh, grassy flavors that represent the Japanese tea tradition.

Characteristics

Leaf

  • • Needle-shaped leaves
  • • Deep green color
  • • Slightly curled
  • • Covered with fine hairs

Cup

  • • Bright green liquor
  • • Grassy, vegetable notes
  • • Slightly sweet
  • • Refreshing, clean finish

Production Process

1. Plucking

First harvest (first flush) typically begins in early May. Only the bud and two leaves are plucked.

2. Steaming (Unique to Japan)

Unlike Chinese pan-frying, Japanese tea is steamed for 15-30 seconds to stop oxidation. This preserves the vibrant green color and creates the characteristic vegetal flavor.

3. Cooling & Rolling

Leaves are quickly cooled and then rolled into needle shapes using specialized rolling machines.

4. Drying

Final drying reduces moisture to 3-5%, creating the final product.

Harvest Seasons

First Flush (Ichibancha)

Early May - Highest quality, sweet and delicate

Second Flush (Nibancha)

June - More robust, grassy flavor

Third Flush (Sanbancha)

July - Stronger, more bitter

Brewing Guide

Parameters

  • • Temperature: 70-80°C (160-175°F)
  • • Amount: 4-5g per 200ml
  • • Steep Time: 30-60 seconds
  • • Reinfusions: 2-3 times

Tips

  • • Lower temperature for first flush (70°C)
  • • Higher temperature for later harvests (80°C)
  • • Don't over-steep - it becomes bitter
  • • Use kyusu (side-handle teapot) for authentic brewing