30-Second Summary
- What it is: Sencha is Japan’s most common steamed green tea.
- Flavour: Bright, grassy, lightly sweet with oceanic undertones.
- Caffeine: Medium compared to other green teas.
- Quick Brew: 2–3 g · 75–80°C · 1–2 minutes.
- Best Time to Drink: Morning or early afternoon.
What is Sencha?
Sencha is Japan’s signature green tea, made using a steam-fixation process that preserves its fresh, grassy character. It is produced across Japan, especially in Shizuoka, Kagoshima, and Uji, and is the most commonly enjoyed tea in daily life.
Where does Sencha come from?
Sencha originated in Japan and remains the country’s most widely consumed tea. Key regions include:
- Shizuoka: Classic, balanced Sencha with bright aroma.
- Kagoshima: Deeper green leaf, sweeter and richer.
- Uji (Kyoto): More refined, sometimes partially shaded before harvest.
The leaves are typically steamed for 30–90 seconds to stop oxidation, which helps retain the vibrant green colour and fresh taste.
What does Sencha taste like?
- Aroma: Fresh grass, steamed greens, light marine notes.
- Taste: Sweet–savory balance with gentle astringency.
- Body: Smooth and refreshing.
- Aftertaste: Long, green, slightly sweet finish.
Does Sencha have a lot of caffeine?
Sencha has medium caffeine—typically more than many Chinese green teas but less than matcha or black tea. It’s a good choice for a focused but gentle boost.
Types, Grades & Styles of Sencha
- Asamushi (light-steamed): Clear yellow liquor, crisp taste.
- Chumushi (medium-steamed): Balanced flavour and body.
- Fukamushi (deep-steamed): Cloudier, deeper green liquor with a sweeter, fuller taste.
- Shaded Sencha: Slightly richer umami, closer to a lighter gyokuro style.
How to Brew Sencha (Everyday Method)
- Warm your cup or teapot.
- Add 2–3 g of tea per 250 ml water.
- Use water at 75–80°C.
- Steep for 1–2 minutes.
- Adjust next infusion to taste.
Re-steeps: 2–3, increasing steep time slightly each round.
Gongfu / Traditional-Style Brewing (Optional)
- Use 5 g of Sencha per 120 ml water.
- Heat water to 70–75°C.
- Steep for 60 seconds for the first infusion.
- For re-steeps, infuse for 20–30 seconds, up to 3–4 rounds.
How to Make Cold Brew Sencha
- Add 8–10 g of tea to 1 litre cold water.
- Refrigerate for 6–8 hours.
- Strain, then serve chilled over ice if you like.
Troubleshooting & Common Mistakes
Why is my Sencha bitter?
Usually water is too hot or steeping time is too long. Keep it around 75–80°C and shorten the brew.
Why is the liquor cloudy?
Deep-steamed Sencha (Fukamushi) naturally produces a more opaque, vivid green cup.
Why does it taste weak?
Try using more leaf or extending the steep by 15–30 seconds.
How to Choose a Good Sencha
- Deep, vibrant green dry leaves.
- Fresh, sweet-grassy aroma.
- Clear labeling of origin and steaming level.
- Spring harvest (ichibancha) for the most prized flavour.
Food Pairings & When to Drink It
- Light breakfasts (toast, yoghurt, fruit).
- Sushi, sashimi, and other seafood.
- Fresh fruits and salads.
- Mild sweets such as mochi or sponge cake.
Modern Drinks & Recipe Ideas
- Iced Sencha with lemon or yuzu.
- Sencha spritzer with sparkling water and mint.
- Sencha iced latte with a splash of milk or plant milk.
Storage & Shelf Life
- Store in an airtight container.
- Keep away from heat, moisture, and light.
- Enjoy within 6–12 months for best flavour.
Similar Teas You Might Like
- Gyokuro (richer, more umami-heavy).
- Biluochun (delicate Chinese green tea).
- Dragon Well (Longjing) with a nuttier, pan-fired profile.
FAQ
Is Sencha a green tea?
Yes, Sencha is Japan’s most popular style of green tea.
Can I add lemon to Sencha?
Yes, especially in iced Sencha. Just note it will slightly change the flavour profile.
How many times can I re-steep Sencha?
Typically 2–3 steeps, adjusting time and temperature slightly after the first infusion.
Do I need special teaware?
A Japanese kyusu teapot is ideal but not essential—a small teapot or infuser works fine.
