Sencha: Our deep green Japanese Tea
Japan’s most commonly enjoyed tea, our Japanese Senchagreen tea is sweet, thick and grassy. It’s the best place to start if you’re new to Japanese teas. Here are just some of its key qualities.
From beginning to end, Sencha is a great green tea. Dark, deep-green whole needles render a light and vibrant infusion that smells creamy and sweet, and tastes refreshing and thick.
Picked in May, our Sencha is produced on the banks of the Sasama river where firefly dance upon the water's surface during the summer evenings.
It's a little different
Unlike Chinese green teas, Japanese teas are steamed (rather than fried or baked) to lock in the fresh, vibrant flavours. This is what gives Sencha its thick texture.
We’re specific on how to make it
Sencha teas need cooler water to bring out their natural sweetness. Infuse for 3-minutes with water at 70-degrees or as cool as 60 to yield the best results - whichever tastes better to you.
While China is home to all six varieties of tea types, Japan predominantly cultivates unique green teas. Ours are sourced towards the south of the country, from the low-lying tea gardens of Kagoshima ruffled by oceanic breezes, to the natural and varied beauty of Shizouka, where you’re as likely to find coastline as you are rivers, lakes and mountains. The earth here is fertile and rich from the ash of nearby volcanoes
To find out more about our tea-sourcing regions visit our World of Tea.
Shizouka is well known in Japan for it high quality production of green tea. The tea gardens we source from are close to the banks of the Sasama river in Kawane on the South West coast. Close to the warm Kuroshio current, the terroir is rich and fertile, and the tea gardens thrive within a hot and humid climate most of the year. The area is especially known not only for tea, but for ‘stonewall’ strawberries that grow in holes along inclined walls, as well as roses and peaches.
The rolling and drying process of Sencha comes just after it has been steamed, when the fibres have softened. They are loosely rolled before being twisted tightly, giving them their iconic look – like fine needles – and dark green colour.
How else to enjoy our Japanese Sencha
A savoury Sencha pairing
A simple but colourful recipe that pairs beautifully with this Japanese green tea. Perfect at lunchtime.
China vs. Japan
What’s the difference between these two regions in terms of green teas? Find out more now.
Green tea Guide
Think you know green tea? Our green tea guide is full of tips, tricks, and things you didn’t know.
What our customers are saying
'Well worth a try.'
Marie Gallagher, February 2016
'It is quite silky and has a vibrant fresh green colour. Its taste is sweet and lingering. Also, a small amount goes a long way - well worth the money.'
'A great Sencha'
Leila Anglade, Febraury 2015
'This Sencha is excellent, grassy and very tasty, when some Sencha can be bland. This one is not in any way bland. A great tea and an exceptional Sencha, almost as good as the Gyokuro.'
Nathalie Pirard, October 2014
'Did you know that you can steep this tea up to 5 times? Quite exceptional... The lower the temperature, less bitter it tastes. I’ve used it for a month now and I am addicted to it.'