Sencha literally means 'stewed tea'. It is one of the most popular green teas, also called Ryokucha, from Japan. More than 80% of the green tea produced in Japan ends up as Sencha.

Sencha is characterized by its refreshing grassy taste, umami and astringency.

The tea leaves, which are used for Sencha used is grown entirely in the sun from the moment of germination to the moment it is picked. For Sencha, the top shoots of the tea plant from the first or second picking are used.

The first picking (Ichibancha) or New Tea (Shincha) traditionally takes place around April 18 and ends 3 weeks later. Teas from the first harvest are generally of the best quality. The leaves are soft and contain many nutrients that have accumulated in the plant since the last harvest. The second harvest (Nibancha) starts from June 10 and lasts a total of 2 weeks. These teas are still of high quality, but less than the first harvest.

Unlike green teas from China, Japanese green tea is steamed after the tea leaves have been dyed. This breaks down the enzymes that keep the oxidation process of the leaves going. This way the tea leaves stay green. This process takes place a few hours after picking.

The leaves are then dried and rolled. By rolling, the leaves get the familiar needle shape and the juices of the leaves are released, which intensifies the flavor of the tea. Japanese green tea generally tastes slightly more bitter and grassy than Chinese teas. Our organic Sencha comes from the Uji region, located above the city of Kyoto.