### Sencha Tea – Detailed Description

Sencha (煎茶) is the most popular and most consumed tea in Japan – it accounts for about 60–70% of all tea produced there. It is the classic everyday green tea of Japan.

#### Key Characteristics

- Type: Steamed green tea (non-oxidized)

- Oxidation: Almost 0%

- Color of leaves: Deep, glossy needle-like green

- Color of brewed tea: Bright yellowish-green or emerald green

- Aroma: Freshly cut grass, seaweed, spinach, lemon zest

- Taste: Refreshing, grassy-vegetal, balanced sweetness + astringency, clean finish with light umami

- Caffeine: ~30–40 mg per cup (moderate)

- Best seasons: First flush (shincha/ichibancha) in April–May is the most prized

#### Grades of Sencha (from highest to lowest)

| Grade | Description | Price range |

|----------------|-----------------------------------------------------------------------------|-------------|

| Shincha | Very first harvest (first 1–2 weeks), extremely fresh, limited quantity | Very high |

| Ichibancha | First flush (main spring harvest) – highest quality | High |

| Nibancha | Second flush (summer) – slightly stronger, cheaper | Medium |

| Sanbancha/Bancha | Third/fourth harvest or coarser leaves – everyday grade | Low |

| Fukamushi-sencha | Deep-steamed (2–3× longer steaming) → richer body, less astringency, cloudy green liquor | Varies |

#### Famous Sencha Regions in Japan

1. **Shizuoka** (Yabukita cultivar dominates) – 40% of Japan’s tea, balanced flavor

2. **Uji (Kyoto)** – aromatic, elegant, slightly sweeter

3. **Kagoshima** – early harvest, bold and fresh

4. **Mie (Ise)** – rich umami

5. **Yame (Fukuoka)** – premium Gyokuro region, but also excellent Sencha

#### Popular Cultivars for Sencha

- Yabukita (75% of all Japanese tea) – well-balanced, reliable

- Okumidori – sweet, deep umami

- Saemidori – bright green color, fresh

- Asatsuyu – “natural Gyokuro”, very fragrant

- Kanayamidori – floral and delicate

#### How Sencha Is Made (Typical Process)

1. Spring plucking (mostly 1 bud + 2–3 leaves)

2. Immediate steaming (20–150 seconds) → stops oxidation and gives the characteristic fresh taste

- Asamushi (light steam 20–40 s) → delicate, clear liquor

- Chūmushi (medium steam) → standard

- Fukamushi (deep steam 60–150 s) → broken leaves, intense green color, mellow taste

3. Rolling & shaping → long, thin needle shape

4. Final drying

#### Brewing Guide (for best flavor)

**Standard Western style**

- 2–3 g tea per 200 ml

- Water: 70–80 °C (158–176 °F)

- Steep: 60–90 seconds

- Can re-steep 2–3 times

**Traditional Japanese style (more flavor layers)**

- 5–6 g tea per 100–150 ml

- First infusion: 70 °C, 60 seconds

- Second: 75–80 °C, 20–30 seconds

- Third: hotter water, 60+ seconds

→ Each infusion tastes different (first = fresh & aromatic, second = richer body, third = stronger & slightly bitter)

#### Quick Tips

- Never use boiling water → becomes bitter and flat

- Shincha and high-grade sencha taste best with slightly cooler water (60–70 °C)

- Store in airtight container in fridge; high-grade sencha is best consumed within 6–12 months

In short: Sencha is bright, fresh, grassy, and energizing – the quintessential Japanese green tea that perfectly represents the clean, vibrant taste most people associate with “green tea.”