Sencha | 煎茶

Sencha is the most common tea in Japan, accounting for approximately 80% of all teas produced within the country. It is made by steaming the leaves to prevent oxidation and then rolling them into needle-like shapes.

The appearance and taste of sencha depend on how long it has been steamed. For asamushi (lightly-steamed) and chūmushi (medium-steamed) sencha, the liquor is yellow to yellowish-green. Leaves are glossy and are shaped like needles. The aroma is fresh and has a well-balanced flavour of sweetness, bitterness, astringency, and umami. For fukamushi (deep-steamed) sencha, the leaves tend to be a bit crumbly. The liquor is dark green and opaque. With a deep aroma, the taste is mild with less astringency.