Description
Sencha is Japan's most popular green tea, accounting for roughly 80% of the country's tea production. The leaves are steamed immediately after picking to prevent oxidation, then rolled into tight needle shapes. This produces a bright golden-green liquor with a balanced combination of sweetness, astringency, and umami.
Brewing Guide
Recommended vessel: Kyusu (Japanese side-handle teapot) — the kyusu's built-in ceramic or stainless mesh filter traps Sencha's fine needle leaves; its side handle allows controlled.
Premium shincha (first flush) and fukamushi (deep-steamed) sencha benefit from lower temperatures (70°C). Standard sencha does well at 75-80°C. Pour all liquid out completely between infusions to avoid bitterness.
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