Sencha

Sencha (Japanese煎茶) is a Japanese green tea, whose special feature is a distinctive and fresh taste and has very uniform, emerald leaves. It is typical for Japanese green teas that they are usually treated briefly with hot steam to stop the fermentation, after they have been pre-dried with hot air. In contrast, inhibits the fermentation of green tea in China, mainly by the fact that the pre-dried tea is roasted for a short time at about 280 ° C.

Regions

About three-quarters of the crops grown in Japanese tea gardens is Sencha teas. Most regions produce different types, which are each named after their processing. " Needle - leaf" Sencha is processed in Shizuoka and the Yame region of Fukuoka. In other areas, such as Kyushu, which is processed " Comma - shaped- leaf " shape.

Cultivation method

For green teas in Japan there are different methods of cultivation. Sencha comes from open fields (so-called " red en ") that receive full sunlight. It differs from other types of tea such as Gyokuro, which grow at reduced sunlight (on so-called " oiishita s ").

Taste / Aroma

The color and quality of sencha varies, depending both on the source and of the processing of the tea. Late harvests of sencha have a adstringierendere effect, stronger flavor and less flavor.

The earliest harvest Shincha (First Sencha harvest of the year ) is available from April in southern Japan ( Kagoshima Prefecture ) and known for their high vitamin content as well as for a sweet taste.