Japanese Steamed Sencha


The tea production process by which sencha and other Japanese green teas are created differs from Chinese green teas, which are initially pan-fired. Japanese green tea is first steamed for between fifteen to twenty seconds to prevent oxidization of the leaves. Then, the leaves are rolled, shaped, and dried. This step creates the customary thin cylindrical shape of the tea. Finally, the leaves are sorted and divided into differing quality groups.

The initial steaming step imparts a difference in the flavor between Chinese and Japanese green tea, with Japanese green tea having a more vegetal, almost grassy flavor.  Infusions from sencha and other green teas that are steamed (like most common Japanese green teas are also greener in color and slightly more bitter than Chinese style green teas.

 Steeping suggestion:  12.Oz. Spring water ~180*F  to ~3.0g tea for ~3.0-4.0 mins.