Sencha vs Chinese Green Tea

Japan steams its green tea; China usually pan-fires it. That single step explains most of the flavour gap.

Steaming (the Japanese method) stops oxidation quickly and keeps a vivid green colour and oceanic, grassy flavour. Pan-firing (the dominant Chinese method for teas like Longjing) adds a toasty, chestnut-like note and a yellower liquor. Japan also pan-fires a little tea — kamairicha — which tastes closer to the Chinese style. Brewing differs: sencha likes 70-80°C and short steeps; many Chinese greens take slightly hotter water.

Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF) crop statistics; Ministry of Finance trade statistics; Wikipedia (CC BY-SA 4.0); prefectural and municipal official information. Checked 5 November 2026.