What is Sencha 1

10 facts about Japanese Sencha tea

1. Sencha is Japan's most widely produced tea

Around 80 percent of the tea produced in Japan is Sencha. Sencha is a green tea that is extremely popular in Japan and mostly used as a Day companion enjoyed at all times. Because of its role as an "everyday tea", Sencha is also the most widely consumed tea in Japan. There are different Sencha qualities. The highest and best senchas can compete with other top teas thanks to their complex variety of flavors. In addition, there are medium Sencha qualities that are intended to be enjoyed as a tasty daily companion. The famous Sencha growing regions in Japan are Shizuoka, Kyoto and Kagoshima.

2. Sencha tea is an unshaded green tea

While for the fine Japanese teas such as Matcha or Gyokuro, the tea fields are included a few weeks before the harvest opaque nets to be protected from the sun ("oiishia en"), Sencha is an unshaded variety ("red enIn contrast to the shade teas, the tea leaves intended for making Sencha grow in the sun until they are harvested. Shaded teas, on the other hand, increase their chlorophyll content - without the light of the sun - which later turns into a particularly gentle umami taste without bitterness Sencha tea has a rather strong and tart Japanese green tea in taste. The varieties intended for special occasions, guests of honor or the Japanese tea ceremony, such as matcha and gyokuro, have a finer taste.

3. Sencha is steamed green tea

For Japanese teas it is basically typical that the tea leaves after harvesting to interrupt the onset of oxidation muffled become. This special process is also the big difference to Chinese teas, which are usually roasted in large pans or woks during tea production. Thanks to this method, Chinese teas often contain typical roasted and smoky aromas that are neither found nor desired in Japanese teas.

Through the gentle cushioning Japanese sencha at a lower temperature, which, depending on the method, usually ends after a few seconds, the tea leaves keep their fresh, green color. The valuable ingredients of the tea leaves are largely retained and the fresh taste of Sencha tea, which green tea lovers love so much, can develop in the later infusion.

4. Japanese Sencha tea consists of rolled tea leaves

Nagatani Soen is considered to be the inventor of the sencha. The tea farmer, born in 1681, made it his goal to develop a better tea than the varieties available at that time. He experimented with the various known tea-making techniques, combined them, changed the processes until one day he achieved a real breakthrough: the simultaneous oneroll and drying the steamed tea leaves. These 1738 processing method newly discovered by Nagatani Soen and the knowledge that the youngest tea leaves the best teas is considered to be the hour of birth of the Sencha. The new procedure was henceforth under the name "aosei sencha seihou"Known. By rolling during production, the cell walls of the tea leaves are broken, so that the aromas and ingredients are better transferred to the water during tea preparation."

5. The harvest time often determines the Sencha quality

The harvest time of the tea leaves plays a particularly important role in Sencha. The best Sencha qualities come from the young, freshly sprouted, first tea leaves of spring. These "first flushes", which are known in Japan as "Ichibancha"(First tea) or Shincha (New tea) come from the first harvest period, which takes place in Japan from April to May. Medium Sencha varieties come from the second picking "Nibancha"(Second tea) from June to July. The latest picking in August is called"Sanbancha"(Third tea). The earlier the harvest, the sweeter and sweeter the taste of the Sencha. Later pickings show a higher bitterness of the prepared tea.

6. There are different types of Sencha

Sencha tea comes in one Multitude of variations. If you know the differences, it will be easier to find the right Sencha for your individual tea enjoyment. The different types of Sencha are mainly created through different processing methods. The best known Sencha species are:

  • Futsumushi Sencha: "futsu" means "ordinary", "mushi" means subdued. When Futsumushi Sencha bears the name because it is the Standard variant of the tea acts. It only takes about 20 to 30 seconds to heat the tea leaves with steam. The result is a fresh infusion with a natural taste profile with harmonious sweetness, bitterness and earthy nuances.
  • Fukamushi Sencha: "fuka" means "deep", so Fukamushi is Sencha deeply steamed sencha. It differs after the longer, more intensive steaming through darker leaves, which are more brittle due to the longer exposure to heat and steam. The infusion is less tart, less astringent and has a nice sweetness. On the other hand, it is usually less aromatic than Futsumushi Sencha.
  • Kabusecha: Kabusecha is "covered tea". Sencha usually grows in the sun without shade. Gyokuro is a tea that is fully shaded before harvest. Kabusecha stands between these two varieties and is a semi-shaded tea before harvest. The result is a deeply aromatic, full and finely scented tea, which, compared to Futsumushi or Fukamushi Sencha, has significantly more umami and more complex aromas.
  • Kuradashi Sencha: Kuradashi is a variety of Sencha that has been stored for a period of time to deepen the taste and reduce its astringency. Storage takes place at great heights, so the tea retains its special freshness and can develop its fine aromas. When a particular Kuradashi Sencha is opened for the first time after it has been stored, it is often associated with a special ceremony.

7. The optimal water temperature for preparing Sencha is 70 ° C

Green tea does not tolerate boiling water. Tea drinkers often report strong fishy or very bitter aromas in their infusions. These can result from the use of water that is too hot and destroy the true taste of a green tea. For Sencha that lies optimal water temperature around 70 degrees Celsius. Also typical for Sencha is one rather short brewing time when making tea. In most cases it is about 1 minute sufficient. Mancha Senchas are ready to be enjoyed after just 30 seconds.

Senchas develop their good taste best when in a small,traditional Japanese teapot to be prepared. Here the leaves have enough space to give off their fine aromas and from the point of view of enjoyment it makes sense to always freshly prepare only a small amount of the tea. To experience a genuine Sencha moment, you should definitely soft water be used.

8. The right teapot is crucial for Sencha preparation and the best flavors

In contrast to the rather insensitive black tea, you should pay attention to the right material and shape when choosing the teapot for Sencha. The Japanese one is ideal for preparing Sencha Kyusu teapot. In it, the tea leaves can optimally unfold in the water and after the steeping time they can be poured cleanly through an integrated sieve. The made of clay Kyusu teapots are unglazed on the inside so that the tea can come into direct contact with the material. The clay composition, the distillation method and the structure inside the pot have an enormous influence on the taste and aromas of the tea prepared.

9. The taste of Sencha is typically umami

Sencha differs from other green teas in its taste distinctive, unique taste. This can be described as particularly intense, fresh with tart grassy notes and often fruity-sweet nuances. Sencha is also famous for its characteristic "Umami-Taste "." Umami "can be translated as" tasty "," spicy ". This special taste impression is very different from the usual four flavors sweet, sour, salty and bitter that we can taste and makes umami in combination with other flavors So interesting. Umami can mainly be found in protein-rich foods. In green tea there are still numerous ones that are still present in green tea due to careful processing amino acidssuch as glutamic acid, aspartic acid, glutamine or lysine, which produce the umami taste.

10. Sencha is there for everyone

The world of Sencha offers both beginners, connoisseurs and experts a wonderful selection that has a suitable tea ready for all green tea lovers. The earlier the harvest time and the younger the leaves, the sweeter and finer the Sencha tastes. With its caffeine content, Sencha is a stimulating drink. Tea lovers who prefer an aromatic, strong and bitter taste will also find their own in the world of Sencha "Everyday tea"Sencha is simply a tea for everyone - and a wonderful drink for all occasions.

Conclusion

Sencha, with its refreshing and distinctive taste, is Japan's number one green tea in terms of production and consumption. As a real "everyday tea", Sencha is a tea that can be drunk at any occasion.

  • Sencha is a type of steamed tea.
  • The tea leaves for the production of Sencha grow unshaded in the sun during cultivation.
  • With the "Kabusecha", however, the Sencha also has a "half-shaded" variant.
  • "Futsumushi" Sencha is the best known, only briefly steamed variant of green tea, "Fukamushi" Sencha, on the other hand, is steamed longer for a less bitter aroma.
  • The tea farmer Nagatani Soen (* 1681 - † 1778) is considered to be the inventor of tea.
  • A Japanese Kyusu teapot is the perfect choice for preparing Sencha.
  • In the cup, Sencha shows fresh, grassy-tart aromas with umami up to deliciously sweet nuances.