When we talk about #Japanese green #tea, we’re faced with an enormous variety of types. So, what are the different kinds of green tea? Today, let’s talk about #Sencha 煎茶.
Sencha accounts for 60% of all green tea produced in #Japan. It refers to an unshaded first-flush tea (first harvest), where only the first 2-3 leaves are picked during spring (late April to early May). The processing method for Sencha was codified in 1738 by Nagatani Soen and is still used today.
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As the most widely produced tea, Sencha comes in countless varieties of flavors, aromas, and forms, depending on the region, climate, soil, cultivars, and processing style.
Another type of Sencha is #Shincha 新茶, or "new tea." This is a special tea sold immediately after harvesting and processing (not sealed and refrigerated for year-round sale like regular Sencha). It retains all the freshness and aroma of the young spring leaves.
So, how to prepare #Sencha?
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Each #tea has its own instructions, so always check the producer’s recommendations. However, there are some basic rules for all green teas:
1. Never use boiling water: it releases catechins, tannins, and caffeine, giving the tea a bitter taste. Stick to around 70°C.
2. Steeping time is usually between 30 seconds and 1.5 minutes, depending on the tea.
3. High-quality teas can be infused multiple times! For the second infusion, halve the steeping time since the leaves are already open.
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Ikiya - Japan in Treviso