Japanese Sencha
20 $
Sencha (煎茶) is the most widely consumed green tea in Japan, made from leaves that are steamed shortly after harvest, then rolled and dried. The steaming step is what distinguishes it from Chinese green teas (which are usually pan-fired) and gives it a characteristically fresh, vegetal character.
Brewing Instructions: Add 1 teaspoon (2–3 g) of Japanese Sencha tea per 200 ml (7 fl oz) of water. Heat water to 70–80°C (160–175°F), pour over the leaves, and steep for 1–2 minutes. Strain and enjoy. The leaves can be re-steeped 2–3 times, increasing the steeping time slightly with each infusion.
Flavour notes
Sencha has a bright, grassy profile with a balance of sweetness, umami, and a clean astringency. Common descriptors include fresh-cut grass, seaweed or marine notes, steamed vegetables (spinach, edamame), and a slightly sweet, almost nutty finish. First-harvest (shincha/ichibancha) sencha tends to be sweeter and more delicate; later harvests are more astringent and brisk. Brewing matters a lot: cooler water (around 70°C/160°F) brings out sweetness and umami, while hotter water pushes astringency and bitterness forward.
Useful properties
Like other green teas, sencha is associated with several potential health benefits, though most evidence is correlational or from lab/animal studies rather than definitive clinical proof. It’s rich in antioxidants, may support cardiovascular health, provides a moderate caffeine lift paired with calming L-theanine for “alert calm,” and contributes to hydration. The catechins have been studied for possible roles in metabolism and cellular protection, but it’s best thought of as a healthy beverage rather than a treatment for anything.
Storage: Store in a cool, dry place away from direct sunlight, heat, moisture, and strong odors. Reseal the package tightly after each use to maintain its distinctive bergamot aroma and freshness.
Shelf Life: Up to 24 months from the production date when unopened and stored properly. For the best flavor and aroma, consume within 6–12 months after opening.
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