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. The leaves are picked one by one, often at dawn or in the late afternoon, when temperatures are cooler. This prevents the leaves from fading too quickly under the sun.

The first harvest of sencha, known as "shincha" (or "new season tea"), takes place in spring, usually in late April to early May. This is when the young leaves are most tender and rich in aroma. A second harvest may take place later in the season, but the leaves are less delicate and more bitter.

When harvesting, only the young shoots and first leaves are selected. These are more tender and have a better flavor than the older, woody leaves. Some farms may make an even more rigorous selection, picking only the first two leaves and the bud, which are considered the tastiest.

Once picked, sencha leaves are immediately treated to prevent oxidation, an essential process for preserving the green color and freshness of the leaves. This is done by steaming. The leaves are steamed for a few seconds, blocking oxidation and locking in the aromas. This method is specific to Japanese green teas and gives sencha its fresh, herbal taste.

- After steaming, the leaves are rolled and dried to give them their characteristic shape. Rolling releases the essential oils and enhances the tea's flavor. They are then dried to stop any enzymatic action and ensure optimal preservation.

- After drying, some leaves may be sorted and refined, depending on the grade of sencha. High-grade leaves are often hand-sorted to remove damaged stems and leaves, while cheaper versions may contain less refined parts of the plant.

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 member of the green tea family, but there are several other types of green tea, each with different cultivation, harvesting and processing methods. Here are the main differences between sencha and other popular green teas, such as gyokuro, matcha and bancha:

1. Sencha vs Gyokuro

• Growing method: Gyokuro is grown in the shade for about three weeks before harvesting, giving it a darker color and a sweeter, umami (more theanine) flavor. Sencha, on the other hand, is grown in direct sunlight, which gives it a livelier, herbal taste.
• Flavor: Gyokuro has a sweeter, umami flavor, while sencha has a fresher, herbaceous, slightly astringent taste.
• Price and rarity: Gyokuro is often more expensive than Sencha due to its more complex cultivation and refined taste.

2. Sencha vs Matcha

• Method of preparation: Matcha is a powdered green tea, while sencha is made from dried leaves. To prepare matcha, the powder is whisked into hot water, allowing the whole leaf to be consumed. Sencha, on the other hand, is steeped in water, after which the leaves are removed.
• Taste: Matcha has a more intense, rich, creamy taste, with a strong umami presence, due to the whole leaf being consumed. Sencha, though rich, remains lighter and more vegetal.
• Use: Matcha is often used in recipes (such as smoothies, pastries or desserts), while sencha is mostly drunk as an infusion.

3. Sencha vs Bancha

• Harvesting: Bancha is harvested from older leaves, often after the sencha harvest. These have a less delicate flavor, sometimes more herbaceous or earthy. Sencha, on the other hand, comes from young shoots.
• Taste: Bancha is generally milder, less astringent and less complex than sencha. It has a lighter, less vegetal flavor.
• Use: Bancha is often drunk as an everyday tea in Japan, while sencha is more refined and reserved for special occasions or moments of relaxation.

4. Sencha vs Hojicha

• Method of preparation: Hojicha is green tea that has been roasted, giving it a browner color and a nutty or caramel flavor. Sencha, on the other hand, is simply dried, not roasted.
• Taste: hojicha has a much milder, slightly sweet, toasted taste, while sencha retains a fresher, herbal flavor.
• Caffeine: Hojicha generally contains less caffeine than sencha, as the roasting process reduces the amount of this stimulating substance.

5. Sencha vs Longjing (Chinese green tea)

• Origin: Longjing, or Dragon Well, is a very popular Chinese green tea, grown mainly in the Hangzhou region. Sencha is Japanese and comes mainly from the Shizuoka and Uji regions.
• Processing method: Longjing is sautéed in heated pans, giving it a sweeter, slightly nutty taste, while sencha is mainly steamed.
• Taste: Longjing has a lighter, slightly sweet and nutty taste, while sencha is fresher, vegetal and slightly bitter.

To preserve the freshness and aromas of sencha, it's essential to store it correctly, as this green tea is sensitive to air, humidity, heat and light. Here are a few tips to ensure optimal preservation of sencha:

• Store in an airtight container

Use an airtight container to protect the sencha from the air. A glass jar with a tight-fitting lid, metal canister or sealed mylar bag are good options to avoid exposure to oxygen, which could alter the tea's flavor and color.

If possible, choose an opaque container or a material that doesn't let light through, as light can degrade the sencha's aromas.

• Store away from moisture

Moisture is one of sencha's greatest enemies. It can lead to the formation of mould and alter the taste of the tea. Store it in a dry place, away from damp areas such as the kitchen or bathroom.

Make sure the container is well sealed, and don't open it too often to prevent moisture from penetrating.

• Avoid excessive heat

Sencha should be stored at a cool, stable temperature, ideally between 5°C and 20°C. Avoid storing near heat sources, such as radiators, sunny windows or household appliances.

A cool, dark place, such as a cupboard or drawer, is ideal for storage.

• Protect against fragrance and contaminants

Sencha can easily absorb surrounding odors, which can alter its flavor. Avoid storing it near strong-smelling foods or chemicals.

Make sure the container is tightly closed to prevent contaminants or odors from entering the tea.

• Store in moderate quantities

Sencha is best consumed fresh. It is advisable not to store large quantities of tea for long periods. Buy reasonable quantities that can be consumed within a few weeks to ensure optimum freshness.

If you buy sencha in large quantities, divide it into smaller portions and store them separately, opening only the portion you need.

• Refrigeration (optional)

In extreme storage conditions, or if you don't use sencha very often, you might consider refrigerating it. Place it in an airtight container and keep it in a cool place, but don't leave it in the fridge for too long, as condensation can alter the quality of the tea. Before use, allow it to return to room temperature to avoid any moisture due to condensation.

• Expiry date

Like all teas, sencha loses its freshness over time. It's best to consume it within 6 to 12 months of purchase to enjoy its full aroma. Always check the best-before date if you buy sencha in a bag.

Rich in antioxidants: Sencha is an excellent source ofantioxidants , which help neutralize free radicals in the body. This can help reduce cellular aging and prevent certain chronic diseases, such as heart disease and cancer.

Improves heart health: Regular consumption of sencha may benefit cardiovascular health. The catechins in sencha are associated with a reduction in LDL cholesterol (bad cholesterol) and improved blood circulation, which can help reduce the risk of heart disease.

Stimulates metabolism and promotes weight loss: Sencha contains caffeine (in smaller quantities than coffee), which can help boost metabolism and improve fat burning. In addition, catechins promote lipolysis (fat breakdown), which can be useful as part of a weight management program.

Improves brain function: thanks to its caffeine content and L-theanine, an amino acid that promotes relaxation without causing drowsiness, sencha can improve cognitive performance, concentration and alertness. The combination of caffeine and theanine creates a milder, longer-lasting stimulating effect than coffee, reducing the risk of nervousness or "fatigue".

Boosts the immune system: Sencha is rich in vitamins and minerals, including vitamin C, which supports the immune system and helps prevent infection. The antioxidants present in sencha can also boost the body's natural defenses.

Aids digestion: Sencha can have a beneficial effect on digestion. It helps regulate digestive functions and can relieve bloating and digestive discomfort. Its tannin content helps reduce inflammation in the stomach and improve fat digestion.

Anti-inflammatory properties: Sencha's antioxidants, particularly catechins, have anti-inflammatory properties that can help reduce chronic inflammation in the body, promoting better overall health and preventing inflammatory diseases such as arthritis.

Improves oral health: Sencha also has antibacterial properties that can help maintain good oral hygiene. It helps reduce plaque formation, fights bacteria responsible for bad breath and prevents tooth decay.

Relaxing effect and stress reduction: L-theanine, present in sencha, has a relaxing effect, helping to reduce stress and anxiety. Although sencha contains caffeine, theanine counterbalances its stimulating effects, creating a feeling of calm and well-being.

Hydration: Like all beverages, sencha helps to keep the body well hydrated. It can be consumed regularly to support your daily fluid intake and promote the proper functioning of vital organs.