Everything You Need To Know About Sencha Green Tea
Sencha (煎茶) is the most popular type of green tea in Japan, making up around 80% of all green tea production. Unlike the tea leaves of matcha that is ground up into a powder, the tea leaves of sencha are dried and rolled thinly like needles. This tea usually has a bright green color with a refreshing grassy or vegetal flavor. Sencha can be served warm during the evening for relaxation or as iced tea to energize on a hot day.
Flavor and Preparation
The delicate taste of Sencha depends on many factors such as how long the tea leaves are steeped. For preparation, loose tea leaves are steeped in hot water before removing, usually around 15 seconds to 2 minutes. The longer the boiling time, the more astringent and bitter the flavor becomes. The time of harvest also affects the flavor. In Japan, there are several harvests throughout the year with the first season of young leaves richest in flavor and vitamins.
Sencha are mainly grown in the sun, helping to increase the amount of catechin antioxidants, tannin, and vitamin C. Compared to other types of green tea, the amount of vitamin C is highest. Catechin antioxidants found in sencha can help protect against cell damage from harmful radicals and may prevent harmful diseases. The astringent taste in sencha is due to tannin, which has anti-inflammatory and anti-bacterial properties. Tannin can also help keep teeth healthy by fighting against cavities.
Its delicious taste and numerous health benefits makes sencha famous even among Japanese monks. Be sure to give sencha a try!