History
Sencha is a type of Japanese green tea that has played a significant role in the country’s tea culture since the 17th century. Its development marked a shift from the powdered tea used in traditional tea ceremonies to a more accessible, everyday beverage. The introduction of sencha is often attributed to Nagatani Soen, who perfected the steaming and rolling process in Uji, Kyoto, around 1738, revolutionising Japanese tea production.
Over the centuries, sencha has become the most popular tea in Japan, enjoyed by people from all walks of life. Its history is closely intertwined with the evolution of Japanese society, reflecting changes in taste, technology, and social customs. Today, sencha remains a symbol of hospitality and daily life, both in Japan and increasingly around the world.
Origin
Sencha originates from Japan, with the most renowned production regions being Shizuoka, Uji (Kyoto), and Kagoshima. The unique climate, soil, and cultivation methods in these areas contribute to the distinctive characteristics of sencha. The tea is made from the leaves of the Camellia sinensis plant, which are steamed, rolled, and dried to preserve their vibrant green colour and fresh flavour.
The traditional steaming process, known as “asamushi” (light steaming) or “fukamushi” (deep steaming), is essential to sencha’s identity. This method halts oxidation, locking in the tea’s natural vegetal notes and bright appearance. The careful attention to detail in cultivation and processing ensures that sencha maintains its high quality and unique profile.
Popularity
Sencha is the most widely consumed tea in Japan, accounting for approximately 80% of the country’s tea production. Its popularity stems from its refreshing taste, versatility, and ease of preparation, making it a staple in Japanese households and restaurants. Sencha is also commonly served to guests as a gesture of hospitality.
In recent years, sencha has gained international recognition, particularly among tea enthusiasts in the UK and Europe. Its reputation for quality and health benefits has contributed to its growing presence in speciality tea shops and cafes. As global interest in Japanese cuisine and culture expands, sencha continues to find new admirers worldwide.
Caffeine Levels
Sencha contains a moderate amount of caffeine compared to other teas. On a scale of 1 to 10, with 1 being caffeine-free and 10 being highly caffeinated (such as espresso coffee), sencha typically rates around 4 to 5. This makes it suitable for those seeking a gentle energy boost without the jitters associated with stronger caffeinated drinks.
The caffeine content in sencha can vary depending on factors such as the harvest season, leaf grade, and brewing method. Generally, a standard cup of sencha contains between 20 to 30 milligrams of caffeine, making it a balanced choice for both morning and afternoon consumption.
Brewing Guide
To brew sencha, start by using fresh, filtered water heated to around 70–80°C, as boiling water can scorch the delicate leaves and result in bitterness. Measure approximately one teaspoon (2–3 grams) of sencha per cup, and steep for 1–2 minutes, adjusting the time to taste. A traditional Japanese kyusu teapot is ideal, but any fine-mesh infuser will suffice.
For a second infusion, use slightly hotter water and a shorter steeping time, as the leaves will release their flavour more quickly. Sencha can be enjoyed plain or with a slice of lemon, but milk is not typically added. Experimenting with water temperature and steeping time allows you to tailor the brew to your preference.
Flavour Profile
Sencha is celebrated for its fresh, grassy aroma and vibrant green colour. The flavour profile is typically described as vegetal, with notes of seaweed, spinach, and a subtle sweetness. Depending on the region and steaming method, sencha can range from light and delicate to rich and umami-forward.
A well-brewed cup of sencha balances a gentle astringency with a lingering, clean finish. The complexity of its taste makes it a favourite among tea connoisseurs, offering a refreshing and invigorating experience that is both nuanced and satisfying.
Suggested Health Benefits
Sencha is rich in antioxidants, particularly catechins, which are believed to help combat oxidative stress and support overall health. Regular consumption of sencha has been associated with potential benefits such as improved cardiovascular health, enhanced metabolism, and support for the immune system.
Additionally, sencha contains L-theanine, an amino acid that promotes relaxation and mental clarity without causing drowsiness. While more research is needed to confirm some of these effects, many people enjoy sencha as part of a balanced lifestyle for its potential health-promoting properties.
Suggested Food Pairings
Sencha pairs exceptionally well with a variety of foods, making it a versatile choice for meals and snacks. Its clean, refreshing taste complements light dishes such as sushi, sashimi, and steamed vegetables, enhancing the natural flavours without overpowering them.
For a more Western approach, sencha can be enjoyed alongside mild cheeses, salads, or grilled fish. Its subtle astringency also makes it a pleasant accompaniment to sweet treats like mochi, shortbread, or fruit-based desserts, providing a harmonious balance to both savoury and sweet flavours.
Storage & Freshness
To maintain the freshness and quality of sencha, it should be stored in an airtight container away from light, moisture, and strong odours. Exposure to air and humidity can cause the tea to lose its vibrant flavour and aroma, so it is best kept in a cool, dark cupboard or a dedicated tea caddy.
For optimal taste, sencha is best consumed within six months of purchase, though high-quality varieties may retain their character for longer if properly stored. Avoid refrigerating the tea unless it is in a sealed, moisture-proof package, as condensation can damage the delicate leaves.