![]() ![]() Basically, it is the same as ichibancha ( 一番茶), 'the first-picked tea', and is characterized by its fresh aroma and sweetness. Shincha ( 新茶), 'new tea', represents the first month's harvest of sencha. Shincha ( 新茶) or ichibancha ( 一番茶), first-picked sencha of the year.Fukamushi ( 深蒸し) or fukamushicha, deeply steamed sencha – 1–2 minutes.Chumushi ( 中蒸し), middle steamed (30–90 seconds).Asamushi ( 浅蒸し), lightly steamed sencha.Kabuse Sencha or kabusecha ( かぶせ茶), covered sencha.Hachijūhachiya Sencha ( 八十八夜煎茶), sencha harvested after 88 days (respectively nights) after spring begins (risshun).Tokujō Sencha ( 特上煎茶), extra superior sencha.Sencha is estimated to include around 20 to 30 milligrams of caffeine per cup. Infusions from sencha and other green teas that are steamed (like most common Japanese green teas) are also greener in colour and slightly more bitter than Chinese-style green teas. The initial steaming step imparts a difference in the flavour between Chinese and Japanese green tea, with Japanese green tea having a more vegetal, almost grassy flavour (some taste seaweed-like). Finally, the leaves are sorted and divided into differing quality groups. This step creates the customary thin cylindrical shape of the tea. Then, the leaves are rolled, shaped, and dried. Japanese green tea is first steamed for between 15 and 20 seconds to prevent oxidization of the leaves. The tea production process by which sencha and other Japanese ryokucha are created differs from Chinese green teas, which are initially pan-fired. Some varieties expand when steeped to resemble leaf vegetable greens in smell, appearance, and taste. With relatively more temperate water, it is relatively mellow with hot water, it is more astringent. Depending upon the temperature of the water in which it is decocted, the flavour will be different, adding to the appeal of sencha. ![]() The ideal colour of the sencha beverage is a greenish golden colour. ![]() Setsubun or Risshun is the beginning of the sexagenary cycle therefore, by drinking sencha one can enjoy a year of good health. The shincha season, depending upon the region of the plantation, is from early April to late May, specifically the 88th day after Setsubun which usually falls around February 4, a cross-quarter day traditionally considered the start of spring in Japan. Shincha represents these tender new leaves. During the winter, tea plants store nutrients, and the tender new leaves which sprout in the spring contain concentrated nutrients. Tea-picking in Japan begins in the south, gradually moving north with the spring warmth. The flavour depends upon the season and place where it is produced, but shincha, or 'new tea' from the first flush of the year, is considered the most delicious. It is the most popular tea in Japan, representing about 80 percent of the tea produced in the country. Sencha is the most popular tea in Japan.Īmong the types of Japanese green tea prepared by infusion, sencha is distinguished from such specific types as gyokuro in that it is shaded for a shorter time or not at all, or bancha which is the same tea but harvested later in the season. This is as opposed to matcha ( 抹茶), powdered Japanese green tea, where the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage. 'infused tea') is a type of Japanese ryokucha ( 緑茶, green tea) which is prepared by infusing the processed whole tea leaves in hot water. ![]() Steamed teas such as sencha produce a cloudy, richly coloured liquid. For the mobile user interface, see Sencha Touch. For the Irish mythological character, see Sencha mac Ailella. ![]()
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