Sencha

Probably the most famous of all Japanese green teas, Sencha offers balanced flavours… and a thousand health benefits.

A matter of know-how

Sencha owes its great sweetness to a technique unique to Japanese tea harvesters: the leaves are steamed immediately after plucking. This process, known as steaming, prevents the tea from oxidising and developing excessive bitterness. The steamed crop is then dried and sifted to remove any remaining impurities. The final crucial stage is the rolling of the leaves. This transforms them into small tubes with their characteristic shape and opens their cells. This allows the Sencha to release all of its benefits and flavours during infusion.

So many benefits in such a small leaf

Numerous scientific studies suggest that Sencha is good for the human body. It is thought to lower blood pressure and cholesterol, promote healthy skin, stimulate the metabolism and even prevent the development of tumours. Does the secret of Japanese longevity really lie in their diet? If so, there’s little doubt that sencha, the country’s most popular tea, accounting for 70% of total production, is a key ingredient in their secret recipe for longevity… Along with fermented ingredients such as natto and umeboshi plums, of course.

Artisan teas, different flavours

Let’s be clear about one thing: the production steps described in the first paragraph are subject to thousands of variations. The leaves may be steamed for a moment or two, sieved at different temperatures and for different lengths of time, and so on. These small variations are enough to change the taste of Sencha profoundly. Longer sifting gives a stronger flavour, hotter drying adds a bit of bitterness… There’s only one way to discover all these differences: drink Sencha, over and over again. It’s good for your health.