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Sencha is the very essence of Japanese green tea. With its well-balanced, juicy-fresh flavor, it’s the most widely enjoyed tea in Japan, sipped throughout the day and across many occasions. But how is this bright green tea made, and what makes it so popular? Let’s uncover the secrets of this everyday Japanese favorite.
Japan’s signature Green tea: Sencha
Japan is the world's second-largest producer of green tea after China, and no tea embodies Japanese tea craftsmanship quite like Sencha. Its name comes from the Japanese words sen and cha. While cha simply means “tea,” sen can be interpreted in different ways:
One meaning is “to brew.” Traditionally, Matcha was more commonly consumed in Japan, and it wasn’t until Sencha emerged that brewing tea leaves became popular. So, the name could refer to its preparation method. The second meaning is “to steam.” Green tea is treated with heat immediately after harvest. In Japan, this is traditionally done with hot steam, whereas in China, a type of wok is used. This would mean that Sencha translates to “steamed tea.” As you can see, its name already shows that Sencha is a truly special tea!
A crafted tradition: steaming vs. roasting
Sencha is grown in open fields. From April to October, the tea leaves are harvested after months of slow ripening under the Japanese sun, then carefully processed into flavorful green tea. Once picked, the leaves begin oxidizing immediately. To preserve their fresh taste and vibrant green color, they are quickly steamed, then rolled into fine needle shapes and dried. Finally, they are sorted by quality.
This heat treatment—known as fixation—is essential to stop oxidation. In Japan, tea leaves are traditionally steamed, which results in Sencha’s signature sweet umami flavor. In China, by contrast, green tea is exposed to dry heat, similar to stir-frying in a wok. This gives Chinese green teas a more roasted flavor. You can see the difference, too: Japanese steamed teas have a bright green color, while Chinese green teas take on a slightly brownish hue.
Three regions are especially known for their Sencha: Shizuoka, Kagoshima, and Mie.
- Shizuoka, located at the foot of Mount Fuji, is Japan’s largest and most famous tea-growing region. Its location near the Pacific coast provides the perfect conditions for tea cultivation, with mild temperatures and frequent mist.
- Kagoshima, on the southern island of Kyushu, is shaped by active volcanoes, giving the soil a rich supply of minerals and nutrients. This region is best known for growing Tencha, the base tea for Matcha. But it’s also where our Sencha Mighty Green comes from.
- Mie is one of Japan’s oldest and most traditional tea-growing regions. Thanks to its warm, humid climate, tea has been cultivated here for over 800 years.
A wide spectrum of green aromas
Sencha is known for its juicy-fresh, grassy taste with a pleasant sweetness and a subtle hint of bitterness. But its most distinctive characteristic is its unmistakable umami flavor—a full-bodied, savory taste often referred to as the fifth taste dimension.
Not all Sencha tastes the same, though. Just like wine, factors like growing region and harvest time influence the flavor. Early harvests tend to be sweeter, while later ones develop a more intense, slightly more full-bodied taste. Soil composition, sunlight and rainfall all play a crucial role, meaning that even teas from the same region can vary significantly in taste from year to year.
The ideal water temperature: How to get the best out of your Sencha
For the taste of Sencha, water temperature and steeping time are key. Its delicate aroma unfolds best between 60-80°C. If the water is too hot, the tea can quickly become bitter. The same goes for steeping time: it should be no longer than 1-2 minutes to avoid overpowering bitterness.
As the tea steeps, the fine needle-shaped leaves unfold. Because of that, Sencha needs space to expand and should be prepared in a wide tea strainer. In Japan, Sencha is traditionally made in a Kyusu, a teapot with a side handle. It has a built-in strainer which allows brewing the tea directly in the pot, giving it space to bloom. Asian teapots tend to be smaller than European ones, as tea in Asia is often steeped multiple times. Sencha is typically served in small cups without a handle, allowing you to hold it in both hands and feel the warmth.
Tea preparation in Japan is considered an art form. Steeping time, water temperature, number of infusions and the quantity of tea leaves change the taste. Feel free to experiment!
It’s All About the Level of Steaming
Did you know that not all Sencha is the same? Within this tea category, there are multiple variations. What they all share is the process of steaming the leaves at 100°C right after harvest. However, the length of this steaming process varies, affecting the tea’s color and flavor.
Fukamushi Sencha: The Secret of Deep Steaming
Sencha is generally categorized into three steaming levels:
- Asamushi (“light steaming”): Leaves are steamed for 30-45 seconds, preserving their characteristic sweetness.
- Chumushi (“medium steaming”): This process sits between the other two and produces a well-balanced flavor profile.
- Fukamushi (“deep steaming”): Steamed for 60-90 seconds, this method results in a more intense flavor and a darker green leaf color.
Shincha: The precious First Harvest
Most tea fields are harvested three to five times per year, but the first spring harvest – known as Shincha or “new tea” – is the most sought-after. The plants have stored up nutrients over the winter, giving Shincha an exceptionally fresh and sweet taste. Only the youngest, most tender buds are picked for this highly prized “First Flush”. Later summer harvests, used for standard Sencha, bring out more intense flavors.
The Origins of the Green Favorite: The Beginning of a Phenomenon
The history of Japanese tea dates back to the 8th century when Buddhist monks first brought it from China. Compared to that, Sencha is relatively new. The steaming method that defines its signature flavor was developed in 1738 by tea farmer Nagatani Soen in Uji. Its fresh aroma and vibrant color quickly made it one of Japan’s most popular teas.
Sencha is typically enjoyed as an everyday tea, but it also plays a role in a unique tea ceremony known as Senchado. Especially high-quality Senchas are used for this occasion.
While the traditional Matcha tea ceremony is deeply influenced by Zen Buddhism, Senchado was historically practiced by scholars and merchants, focusing more on shared enjoyment than meditation. Like all Japanese tea ceremonies, Senchado follows a precise ritual, using specific utensils reminiscent of traditional Chinese teaware. The ceremony is often accompanied by art presentations and a series of light dishes or sweets that are served in numerous courses.
Sencha in Modern Tea Culture
Today, Sencha is popular around the globe. Specialty tea houses dedicated to authentic experiences are on the rise, and this sun-grown green tea has become a staple in many cafés.
Feeling inspired to explore the world of Sencha? A good start is our Mighty Green, an organic Sencha with signature umami notes. It offers a fresh, grassy taste with subtle notes of tomato – perfect for anyone eager to dive into Japanese green teas.
Beyond classic pure Sencha, there are many exciting variations to discover. One such variety is Genmaicha, a blend of green tea and roasted rice. Because of its toasty aroma it’s also known as “popcorn tea”. Our Grain of Truth is a fine example of this unique style.
Sencha’s clean flavor profile also makes it a great base for creative blends. Our Green Earl is a fresh take on the classic Earl Grey, where zesty bergamot pairs beautifully with Sencha’s brightness.
If you’re after something refreshing, try Minty Green, where invigorating mint meets the umami taste and the grassy freshness of Sencha. The result is a vibrant green cup that’s perfect for an energizing start to your day.
