Sencha is a green tea characterized by a distinctive and fresh flavor. It has very uniformly shaped, emerald-colored leaves. A typical characteristic of Japanese green teas is that they are pre-dried with hot air before being steamed, usually intensely, to halt the fermentation process.
Over three-quarters of the tea grown in Japanese tea gardens is the sencha variety. Most regions produce several different types, each named according to its processing method. Various cultivation methods are used for green tea in Japan. Sencha comes from open fields ("roten-en" in Japanese) exposed to full sun. This distinguishes it from other varieties, such as Gyokuro, which are grown in reduced sunlight ("oishita-en").
Good to know...
Green teas should be brewed with water at a temperature of 80 to 85°C (leave the water in the kettle for about a minute after it has stopped boiling). For a perfect cup, let it steep for 2 to 3 minutes.
