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 with meals or as a relaxing beverage.
• Taste and freshness: Sencha has a fresh, smooth, slightly vegetal taste that makes it pleasant to drink at any time of day. Its flavor is subtler 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 known for their beneficial effects on health, particularly in preventing heart disease and supporting the immune system. It also contains caffeine, providing a gentle boost without the excessive bitterness found in other teas.
• Ease of preparation: Sencha is relatively easy to prepare and does not require complex equipment, making it a convenient everyday beverage. It can be brewed at home, at the office, or even while on the go.

• Sencha is a type of green tea, and the earliest evidence of green tea consumption dates back to ancient China. Green tea as a whole has been cultivated and consumed in China for thousands of years, and production techniques, such as steaming the leaves to stop oxidation, were introduced into the green tea-making process.

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

• Today, most sencha is cultivated in Japan, particularly in regions such as Shizuoka, Uji, and Kagoshima. Each region has its own methods of cultivating and processing tea leaves, resulting in a wide variety of flavors and aromas among the different types of sencha.

Sencha is generally harvested by hand, especially for the finest grades. Picking focuses on young shoots and the first leaves, prized for their tenderness and rich aroma. 

Shincha, or ichibancha, is the first harvest, from April to May. It is the richest in umami and L-theanine, and the most expensive. Nibancha and sanbancha are harvested in summer: they contain more catechins, making them more astringent, and cost less. Later harvests and larger leaves are generally used to make bancha.

After picking, the leaves are quickly processed to prevent oxidation. They are steamed 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 good preservation. Depending on the grade of sencha, additional sorting may be done, particularly for high-quality teas, to remove stems and lower-quality leaves.

Shizuoka was long the leading tea-producing region. Kagoshima caught up and surpassed it in raw tea production volume in 2024, according to Japanese statistics. Next come Uji (Kyoto), Yame (Fukuoka), and Sayama (Saitama). The Yabukita cultivar dominates plantations by a wide margin. Other cultivars are prized for their sweetness or umami, such as Saemidori, Okumidori, Asatsuyu, and Tsuyuhikari. A single-cultivar, single-origin sencha stands out clearly from a standard blend.

Asamushi is steamed briefly (around 20 to 40 seconds). Whole leaves, a clear infusion, and a delicate, more astringent taste. Chumushi is medium-steamed and is the standard. Fukamushi is steamed for a long time (one to two minutes or more). Fragmented leaves, an opaque green liquor, and a rounder, less bitter taste. It is very common in Shizuoka and Kagoshima.

Use 4 to 5 g of leaves for 150 to 200 ml of water at 70 to 80 °C. The hotter the water, the more bitter the tea. Steep for about one minute, or 30 to 45 seconds for fukamushi. The leaves can be steeped two or three times, with a shorter second infusion. A kyusu with a fine filter is the traditional tool. Hard water overwhelms the flavor: low-mineral water really makes a difference. Use good-quality water, preferably filtered or spring water. 

Sencha is a very popular Japanese green tea, but it differs from other green teas in how it is cultivated, 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 smooth, pronounced umami flavor, and often a higher price. Sencha, grown in the sun, has a fresher, more vegetal, and slightly astringent flavor.
  
• Sencha vs Matcha: Matcha is a powdered green tea whisked into hot water, offering an intense, creamy flavor rich in umami. It is also used in cooking for pastries and smoothies. Sencha, infused from tea leaves, is lighter, fresher, and more herbaceous, making it ideal to drink as an infusion.
  
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  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 is simply dried, preserving its freshness, green color, and vegetal, herbaceous flavor.
  

Thus, sencha stands out for its freshness and its 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, protected from air, light, moisture, and heat, in a cool, dry place.

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

Refrigeration is possible if the container is perfectly airtight and free from 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 boosts metabolism and can support weight management through 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 gentle, long-lasting stimulating effect without excessive nervousness.

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

Finally, sencha contributes to good oral health, helps reduce stress through L-theanine, and supports good hydration every day.