Sencha is Japanese green tea, which main feature is not grinded the tea leaves. The word “sencha” literally means making a decoction of tea (as opposed to making a tea infusion). It is a not associated with any single tea plant, any process or any place of production. Though it is everything — this tea makes up over 80% of production of Japanese tea. This method forms the core of Japanese tea processing. All the leaves are hand picked choosing only the quality ones. Sencha green tea has primary steaming during 15–20 seconds to prevent oxidization of
the leaves. Then the leaves are rolled, shaped and dried. This step creates the customary thin cylindrical shape of the tea. Finally, after drying, the leaves are fried to preserve them and to add flavor. The flavor depends upon the season and place where it is produced, but it is considered that the most delicious Sencha is from leaves picked during the season called shincha “new tea.” The shincha season, depending on the region of the plantation, is from early April to late May. It is considered that perfect color of Sencha beverage is greenish golden.
Depending on the temperature of water in which it is decocted, the flavor could be different and this also is the appeal of sencha. With relatively not too hot water (high grade) — it is relatively mellow;
with hot water (regular) — it is more astringent.
Our Organic Sencha has a rich vegetal flavor with moderate bitterness and a slight nutty notes. The liquid is pale yellow, the flavor delicate and soft. Clean, crisp and invigorating.
If you are brewing a high grade, you may want to consider getting a Japanese tea pot (kyusu) and cups (yunomi). Heat your water to boiling point, then let the water cool in a cup. Cooling is important. Never use boiling water for Sencha.
Brew the tea at about 160F. Try 1 gram of leaves for 1 ounce of water (about 30 milliliters), infused for 2 minutes the first time, then 30 seconds afterwards.
Brew the tea at about 185F. Try 1 gram of leaves for 1.5 ounce of water (about 45 milliliters), infused for 1 minute the first time, then 30 seconds afterwards.