Sencha matcha caffeine11/28/2023 ![]() They are known as Sencha and Fukamushi Sencha. There are two main types of Sencha sold in Japan. ![]() Depending on how this process is performed, the flavor of the tea can totally change. They also go through a special process known as gogumi where the tea leaves are sieved, heated, and dried before they are packaged and shipped out. Once the leaves are picked, they must be steamed, rolled, kneaded, and dried. High-quality sencha leaves are picked around the first tea leaf picking season of the year, which typically takes place in April. Without going into too much detail in this article, making drinkable and tasty sencha can be quite a lengthy process. In our previous article about Japanese green tea, we explained exactly how Japanese green tea is made and outlined each step of the process. Thus, Nagatani Soen is said to be the ‘father of Sencha’. This method is known as Aosei Sencha Seiho and is the standard method for how sencha is made in Japan today. During the Edo period, green tea, including sencha, also became less of a luxury item, meaning that common people could enjoy it.Ī farmer from Kyoto named Nagatani Soen also discovered a way to brew and manufacture Sencha to have its vibrant green color that it is known for during the Edo period. However, tea culture really began thriving during Japan’s Edo period (1603-1868) when it was officially used by Shogunates during tea ceremony and enjoyed by the samurai class. Green tea is believed to have been introduced to Japan from China during the Nara period 710-784 AD. This same sentiment also applies to sencha. While Japanese green tea leaves all come from the camellia sinensis plant, the growing and cultivation methods result in each kind of green tea having their own unique flavor, color, and astringency. This method of growing sencha green tea leaves provides it with its proper taste, aroma, and color. This way of cultivation gives sencha leaves the moderate astringency yet refreshing taste that Sencha is known for. Sencha leaves are grown in an open field cultivation style and are exposed to plenty of direct sunlight. It is characterized by having a bright green color, being full of umami flavor, and being easy to drink. In fact, sencha makes up about 75% of all Japanese green tea production. Sencha is a kind of Japanese green tea and is by far the most common type. What makes sencha special among Japanese green teas, and why is it such a go-to green tea for Japanese people? If you’re a green tea lover or are curious about Sencha, keep reading because we’ll answer those questions and more as we cover everything you need to know about this delicious Japanese Sencha green tea. Sencha is the most common type of green tea available in Japan and for many good reasons – it’s easy to drink, packed with unique umami flavor, and pairs well with many foods. It has a flavor that is vegetal and nice in springtime and works well for baking.If you’re familiar with Japanese green tea, then it’s highly likely that you’ve come across Sencha before. Powdered: Sencha that's powdered could be considered a variation on matcha, but unlike matcha, it isn't shade grown.Fukamushi sencha has a bold, oceanic flavor with less nuance and a correspondingly dark, rich green color. Due to a deeper steaming, it has more broken leaves than asamushi. Fukamushi: It is steamed for at least 1 minute and sometimes longer.It lies in between asamushi and fukamushi sencha, and is usually steamed for 30 seconds to a minute. Chumushi: This is another mushi of sencha.Lighter steaming will result in a lighter, cleaner, more delicate tea. All sencha tea is steamed during processing, but the length of steaming time varies. Asamushi: This is a lightly steamed form of sencha (about 20 to 30 seconds).It is prized in Japan, and most shincha is sold inside the country. It tends to have a sweeter, more nuanced, and sometimes richer taste than other types of sencha. Shincha: Also known as ichiban-cha or "new tea," shincha is sencha that was harvested in the spring at the beginning of the growing season.
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