Sencha (煎茶)
Steamed, needle-shaped leaves — Japan's most common green tea, about two-thirds of domestic production.
| Water temperature | 70-80 °C |
|---|---|
| Steeping | 2-3 min |
| Caffeine (relative) | Moderate |
| Growing / making | Unshaded open fields |
| Taste | Bright, grassy and lightly astringent |
About Sencha
The everyday standard. Leaves are steamed soon after picking to stop oxidation, then rolled and dried into fine needles. First-flush spring sencha (shincha season) is the most prized.
Brewing point
Use water at 70-80 °C and steep for 2-3 min. Japanese green teas reward a second infusion; shorten the second steep.
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.
Advertisement