Fancy Sencha

Sencha is the most widely enjoyed green tea in Japan with the first harvest of sencha being highly anticipated and celebrated. Common flavours that distinguish Sencha are a delicate sweetness and a mild astringency. Sencha refers to the first picking of the tea bush, which takes place from late February in warm climates, to the end of May in coller climates and is also described as "roasted tea".

Japanese green tea is first steamed for between 15–45 seconds to prevent oxidization of the leaves. Then, the leaves are rolled, shaped, and dried. This process creates the thin cylindrical shape of the tea. Finally, after drying, the leaves are fired to aid in their preservation and to add flavour. Sencha is best drunk within 6 months of purchase.

The initial steaming process imparts a difference in the flavour between Chinese and Japanese green tea, with Japanese green tea having a more vegetal, almost grassy flavour. Infusions from sencha and other green teas that are steamed (like most common Japanese green teas) are also greener in colour and slightly more bitter than Chinese-style green teas. The glossy leaves of the tea bush are nearly  uniform in size and impart a refreshing fragrance. Sencha is high in vitamin C and is especially popular with women in Japan.

For more information on creating sencha, please read our article on processing Japanese Sencha.

Below are some hints on how to brew your Sencha Green Tea. With all green tea's, practice makes perfect!

- Allow 1 heaped teaspoon (approx. 5grams) for 240mls (8 oz.) of water.
- If possible, use charcoal filtered water. Failing that, a good mineral water would suffice.
- The temperature of the water should be between 70-80 degrees C (165-176 degrees F).
- A preference would be to use a small teapot and 2 small teacups.


1. Pour desired amount of just boiled water into the teapot, leaving it for about 30 seconds to warm the pot through.

2. Once the above is done, pour the water from the teapot into 2 small teacups to warm.

3. Put desired amount of tea leaves into the teapot.

4. Then pour the water from the teacups back into the teapot. This will have allowed the water to cool to around 70 degrees C, ideal for serving.

5. Steep (brew) for 2 minutes before serving.