The most typical Japan-grown green tea product,”Sencha”
Sencha is the green tea product that accounts for 70% of tea consumption in Japan. To make Sencha, emerging young tea leaf is immediately steamed to halt fermentation, then rolled and dried to a moisture content of around 3%. This production method was first invented in Kyoto’s Uji district by Souen Nagatani during the mid-Edo period, and it came to impart a unique flavor to Japan-produced green tea. Sencha was the first tea made in this way. The process then gained widespread use in production of Gyokuro, Kabuse tea, and the powdered green tea from which Matcha is made. From it was born a distinctive taste, the most important property of green tea produced in Japan.
Main types of Sencha
Ordinary steamed Sencha
A basic production method is employed to produce the most common Sencha, mainly from high-quality leaves. It is steamed for an extremely short time–just 10 to 20 seconds. Medium-quality tea leaves are called medium-steamed. They are steamed for a slightly longer time, from 20 seconds to one minute. To ensure that green leaf alcohol, an aromatic component of First-cut tea, and theanine, a savory “umami” component, remain after the steaming, the steaming time is determined with meticulous attention to the state of the tea leaves. This tea’s unique quality is its perfect balance of umami, astringency, and bitterness, with a full measure of green tea’s natural aromas as well.
Deep steamed Sencha
Deep steam Sencha is made with thicker and older tea leaves. This type of tea is made with a somewhat longer steaming time of 1 to 2 minutes. When astringent, bitter catechin components are controlled, the tea can be finished with a mild, mellow flavor. Deep steamed Sencha, although lacking refinement, is easy to drink, with a soft, sweeter taste and a vibrant greenish-blue color, making it very popular.
