Collection: Sencha green tea

Sencha is extremely popular in Japan for several reasons:

• Tradition and culture: Sencha is deeply rooted in Japanese culture. It is often associated with the tea ceremony and is consumed daily by many Japanese families. It is the most common green tea in Japan, whether drunk with meals or as a relaxing beverage.
• Taste and freshness: Sencha has a fresh, mild, slightly herbal taste that makes it pleasant to drink at any time of day. Its flavor is more subtle than that of some other green teas, making it an accessible choice for all tastes.
• Health benefits: Like all green teas, sencha is rich in antioxidants and catechins, which are renowned for their health benefits, including prevention of heart disease and support for the immune system. It also contains caffeine, providing a light kick without the excess bitterness found in other teas.
• Ease of preparation: Sencha is relatively easy to prepare and requires no complex equipment, making it a practical everyday drink. It can be brewed at home, in the office or even on the move.

• Sencha is a type of green tea, and the first traces of green tea consumption date back to ancient China. Green tea as a whole has been cultivated and consumed for millennia in China, and production techniques, such as steaming the leaves to stop oxidation, have been introduced into the green tea manufacturing process.

• Sencha, like other types of green tea, was introduced to Japan during the Heian period (794-1185), around the 9th century. It was imported from China by Buddhist monks, who played a key role in the spread of tea culture in the country. However, it was not until the Edo period (1603-1868) that tea culture really began to develop in Japan, with the spread of sencha as the most popular green tea, after production techniques had been perfected in Japan.

• Today, the majority of sencha is grown in Japan, notably in regions such as Shizuoka, Uji and Kagoshima. Each region has its own methods of growing and processing tea leaves, resulting in a wide variety of tastes and aromas in the different types of sencha.

Sencha is generally harvested by hand, especially for the finest grades. Picking focuses on young shoots and first leaves, known for their tenderness and rich aroma. The first harvest, called shincha or new season tea, takes place in the spring, between late April and early May, when the leaves offer the freshest and most delicate flavor. Subsequent harvests may take place, but they produce leaves with a stronger and sometimes more bitter taste.

After harvesting, the leaves are quickly processed to prevent oxidation. They are heated with steam for a few seconds, a technique unique to Japanese green teas that preserves their vibrant green color and characteristic vegetal notes.

The leaves are then rolled to release their essential oils, then dried to stabilize the aromas and ensure proper preservation. Depending on the grade of sencha, additional sorting may be carried out, particularly for high-quality teas, to remove stems and lower-quality leaves.

Use good quality water, preferably filtered or spring water. Chlorinated or overly mineralized water can alter the taste of the tea.

The ideal temperature for brewing sencha is 70°C to 80°C. Water that is too hot will make the infusion bitter, while water that is too cold will not fully extract the flavours. Use a thermometer or allow the water to cool after boiling for about 5 minutes before use.

For a 200 ml cup, measure out approximately 1 to 1.5 teaspoons of sencha leaves. This amount may vary slightly according to your taste preferences, but in general, sencha should be infused with a moderate amount of leaves to obtain a balanced flavor:

• Brew the tea: Place the sencha leaves in a small infuser or directly in a teapot (preferably ceramic or glass, to avoid altering the taste). Pour hot water over the leaves.
• Steeping time: Steep for approx. 1-2 minutes. Too long an infusion time can make the tea bitter. If you prefer a stronger taste, adjust the infusion time slightly, but avoid exceeding 2 minutes.
• Re-infusing sencha: One of the special features of sencha is that it can be re-infused several times. For each new infusion, use water at a similar temperature (70°C to 80°C) and reduce the infusion time slightly (around 30 seconds to 1 minute for subsequent infusions).

Additional tips :

• Never leave the leaves in the water after infusion, as this can alter the taste of the tea.
• You can adjust the amount of leaves and infusion time to suit your personal preferences, for a milder or fuller-bodied flavor.
• A small teapot or infuser cup (such as a kyusu, the traditional Japanese teapot) provides a better infusion, with better temperature control.

Sencha is a very popular Japanese green tea, but it differs from other green teas in terms of how it is grown, harvested, and its flavor. Each type of tea has its own characteristics and offers a different experience.

• Sencha vs Gyokuro: Gyokuro is grown in the shade for several weeks before harvest, giving it a darker color, a mild flavor, and a very pronounced umami taste, as well as a higher price tag. Sencha, grown in the sun, has a fresher, more vegetal flavor and is slightly astringent.
  
• Sencha vs Matcha: Matcha is a powdered green tea that is whisked into hot water, offering an intense, creamy flavor rich in umami. It is also used in cooking for pastries and smoothies. Sencha, brewed from leaves, is lighter, fresher, and more herbaceous, ideal for drinking as an infusion.
  
• 
  Sencha vs. Bancha: Bancha comes from older leaves, often harvested after sencha, with a milder, earthier taste. Consumed daily in Japan, it is less complex than sencha, which remains more refined and aromatic.
  
• Sencha vs. Hojicha: Hojicha is roasted, giving it a brown color and toasted or caramelized notes, with less caffeine. Sencha, which is simply dried, retains its freshness, green color, and vegetal, herbaceous flavor.
  

Sencha is distinguished by its freshness and balance between sweetness and slight astringency, offering a unique experience among Japanese green teas.

To preserve the freshness of sencha, store it in an airtight container, preferably opaque, away from air, light, moisture, and heat, in a cool, dry place.

Be sure to close the container tightly after each use and keep it away from strong odors. It is advisable to buy moderate quantities and consume the tea quickly.

Storage in the refrigerator is possible if the container is completely airtight and free of condensation. Ideally, sencha should be consumed within 6 to 12 months of purchase.

Rich in antioxidants, sencha helps neutralize free radicals, thereby helping to slow cellular aging and reduce the risk of certain chronic diseases, particularly cardiovascular diseases.

It promotes heart health thanks to catechins, which help reduce LDL cholesterol and improve blood circulation.

Sencha stimulates the metabolism and can aid weight management, thanks to its moderate caffeine content and the action of catechins on fat burning.

It improves concentration and alertness thanks to the combination of caffeine and L-theanine, providing a mild and long-lasting stimulating effect without excessive nervousness.

Rich in nutrients, it strengthens the immune system, supports digestion, and has anti-inflammatory properties that are beneficial to overall health.

Finally, sencha contributes to good oral health, helps reduce stress thanks to L-theanine, and promotes good daily hydration.