Typical flat needles with a fresh green color
Sencha is Japanese green tea. Eighty percent of all tea consumed in Japan is Sencha. The word literally means soaked tea. It refers to the method by which the tea is made from the dry leaves; they steep in water. Sencha is the second pick. The first pick is called Sincha or Ichibancha and is picked early in the spring. The picked baths are steamed for 15 to 20 seconds to prevent the oxidation process. The leaves are then rolled and formed into the typical flat needles.After this, the leaves are sorted and divided into different quality grades. Sencha is a harmonious blend of sweet and bitter.
The art of this beautiful balance lies in the brewing technique. Do not let the leaves steep for more than 2 minutes. Leave the leaves in the teapot alone, which will release less bitters. The brewing method for a Kyusu, small Japanese teapot, is different. Preheat the pot with hot water, use 6-8 grams of tea. Pour in about 170 ml of water and let steep for 90 seconds. Do not stir! Pour on the leaves a second and third time. You can then use water of 80-90℃ and shorten the steeping time to 45-60 seconds. Don't immediately pour the cups completely full, but always divide small amounts into the cups. That way everyone will get tea of the same strength and taste.
- Origin: Japan
- Region: Kyoto, Uji
- Harvest period: 3 times a year from May to September
- Cultivar: Yabukita
- Feature: Typical flat needles with a fresh green color
- Infusion: Light yellow
- Flavor: Vegetable, grassy, seaweed
- Grade: Second Grade
- Caffeinated: Yes
- Organic: Yes
Recipe:
Western:11 grams (4 scoops) | 1 liter soft water | 80℃ | 2 minutes
Kyusu: 7 grams | 200ml soft water | 80℃ | 45 sec
