As much as 70% of all tea produced in Japan is sencha . It is the tea with which many begin their acquaintance with the world of Japanese green tea. The word “sencha” itself means “steamed tea” – it is the steaming process that makes this tea special.
Sencha leaves are processed in three stages: steaming, rolling, and drying. Steaming takes just 20–120 seconds, but every second is crucial. It is this step that stops oxidation and helps preserve the bright green color and fresh flavors. Rolling is the longest process, which can take several hours. During this time, the leaves gradually lose moisture, and the cells are gently broken down so that the brewed tea can reveal its full character. It is at this stage that the leaves take on their beautiful needle-like shape. The final stage is drying, which reduces the moisture content to 5%.
The steaming time determines the character of the sencha tea. Asamushi-style sencha, steamed for just 20–30 seconds, is distinguished by a lighter texture, a paler color, and refreshing notes of grass and vegetables. Fukamushi sencha, steamed for more than 40 seconds, is characterized by flatter leaves, a richer green color, and a more intense, pronounced flavor.
The flavor of sencha is determined by three main components: catechins, caffeine, and theanine. Catechins and caffeine give the tea a bitter and dry taste, while theanine is responsible for the sweet umami flavor. The taste experience also depends on the brewing method: how much tea you use, the water temperature, and the steeping time. A lower temperature brings out the milder, sweeter notes, while a higher temperature results in more intense bitterness.
It is precisely this balance between freshness, bitterness, sweetness, and umami that makes sencha the most popular tea in Japan. It is a tea that can reveal itself in a different way each time, so you never get tired of it.
The Yugen Tea collection features as many as 6 different types of sencha.