Sencha holds a rich history that intertwines with Japan’s tea culture. It is believed to have been introduced to Japan from China during the Nara period (710-784 AD). However, it was during Japan’s Edo period (1603-1868) that tea culture truly thrived. Sencha became an integral part of official tea ceremonies and was enjoyed by the samurai class.

Japanese sencha production differs from Chinese green teas. The leaves are steamed for 15 to 20 seconds to prevent oxidation. They are then rolled, shaped, and dried, resulting in the customary thin cylindrical shape. The initial steaming imparts a unique flavor to Japanese green tea, characterized by its vegetal and grassy notes. Infusions from sencha are greener in color and slightly more bitter than Chinese-style green teas.

SENCHA TEAS