G-JP-019

Sencha

煎茶

Standard steamed green, from Shizuoka, Japan.

Green tea

Sencha is strongest on vegetal, sweetness and astringency. Typical tasting words: fresh grass, spinach, nori, sea breeze, sweet pea. Developed in 1738 by Nagatani Soen, standardising the steaming and needle-rolling method that transformed Japanese tea culture. The most widely consumed daily tea in Japan, offered to household guests and enjoyed during meals.

Also known as Chumushi Sencha and Japanese Sencha.

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The profile

Taste, 0 to 5

sweetness3bitterness2astringency3umami3brightness3body2smoothness3aroma intensity3finish length3

Flavour families, 0 to 5

floral1fruity1vegetal4marine3nutty1toasty0malty0honey0spicy0woody0earthy0smoky0creamy0citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Shizuoka, Japan
Plant: Camellia sinensis var. sinensis, Yabukita
Harvest: spring, first flush
Elevation: mid
Oxidation: 0 to 2%
Roast: unroasted
Leaf: needle
Price band: affordable
Availability: everywhere
Ageing: not for ageing
Forgiving to brew: 2 of 5
L-theanine: moderate

Made by: steaming, then primary rolling, then secondary rolling, then final rolling, then drying.

Caffeine

A cup of Sencha carries a typical estimate of 35 mg of caffeine, within a range of 25 to 50 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	70 to 80 °C	60 s, 45 s, 90 s
Gongfu, 100 ml	4 g	70 to 75 °C	40 s, 30 s, 45 s, 60 s, 90 s, 2 min
Cold brew, 250 ml	3 g	Fridge	3 to 6 hours

Up to 3 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
midday
after_meal
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Pairs with sushi, seafood and salads. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.