Sencha
Over three quarters of all
tea produced in
Japanese tea gardens is
Sencha (煎茶), a tea selected for its pleasant sharpness and fresh qualities complementing a leaf of high uniformity and rich emerald color. Historically prepared by roasting, today Sencha is steam treated before further processing with hot-air drying and finally pan-frying.
Regions: Most regions make a number of kinds of Sencha, which are named according to the kind of processing used. Needle leaf Sencha is processed in
Shizuoka and in the
Yame region of
Fukuoka. In other areas, including
Kyushu, the comma-shaped leaf form is processed.
Popularity: Sencha is the tea most likely to be offered in a Japanese household or restaurant. The higher grades of Sencha are available outside Japan
Flavor/Aroma: However, the flavor, color and quality of Sencha varies, depending not only on origin but also season and leaf processing practices employed. Later harvests of Sencha have more astringent qualities, a more robust flavor and generally less aroma.
The earliest season
Shincha (first month's sencha harvest) is available in
April in the south of Japan, and prized for its high
vitamin content, sweetness and superior flavor.
