Sencha green tea characteristics. Description of green tea Sencha (Sentya): beneficial properties, brands. Beneficial properties of sencha tea

Sencha (or Sencha) tea is the most popular variety of green tea in Japan. This drink can be considered everyday; it is an integral attribute of everyday life. It can be drunk at home, ordered in restaurants and brewed at tea ceremonies. The Japanese love Sencha for its taste, interesting aroma, beneficial properties and beneficial effects on the body.

This variety of Japanese tea has been appreciated by lovers of the healthy drink from all over the world. Almost 80% of the volume of this type of green tea comes from the Land of the Rising Sun. Sencha tea can be drunk hot or chilled. It warms perfectly and is also good at quenching thirst.

Description and taste

Tea leaves of Japanese green tea Sencha are twisted into tight thin threads that look like pine needles. They are very fragile, break and crumble easily, so the presence of small particles and tea dust is possible even in the highest quality varieties of this tea. Sencha green tea has a fresh, original taste with pronounced herbal notes and an emerald-colored infusion.

Often, when reading the description and characteristics of this tea, you can come across information that it is bitter. In fact, it is important to carefully monitor the tea brewing time - it should not exceed 1 minute. If you brew tea longer, a bitter taste will appear. If you follow all the rules for brewing tea, bitterness should not appear.

Often in tea shops you can see a product called “Eastern Sencha”, which has nothing in common with traditional tea from Japan. It is produced in China and supplied as an aromatic cocktail, which includes green tea leaves and flower petals: sunflower, cornflower and rose.

If you want to know what Sencha is, then you should try a real variety of this green tea, grown in Japan. Made using special technology, it acquires useful qualities and an interesting taste that sets it apart from other varieties.

Tea cultivation and production

Sencha tea accounts for approximately ¾ of Japan's total green tea production. It is grown on plantations almost throughout the country. However, it is believed that the best raw materials for its production are obtained from tea bushes growing on the slopes of the mountains. They are protected by trees from the scorching rays of the sun and drying wind. In addition, if you provide the plants with moisture, the tea leaves will become fragrant and tender, and the caffeine content in it will be less.

The most valuable crop is harvested in April, the first month of the spring harvest. The first tea leaves make the most delicious and aromatic drink. This tea is distinguished by its softness, special delicate taste and is considered the highest quality. It is the most useful because it contains more valuable substances. Tea leaves picked later have a harsher and less aromatic taste.

Unlike other teas that are roasted during production, Japanese Sencha tea does not undergo this type of processing. Immediately after picking, the tea leaves are steamed to prevent oxidation, rolled and dried with dry air. It is thanks to this unique processing that Japanese tea gets its unique flavor.

During the rolling process, the raw material is shaped into thin strips. This tea can be easily recognized by its appearance: its tea leaves resemble pine needles. Because of this unusual shape, the Japanese nicknamed this type of tea “spider legs.”

Varieties of this tea differ in the degree of steaming. The Asamushi Sencha variety undergoes the most gentle dry steam treatment. Its slightly steamed young leaves retain their natural pleasant aroma. The light green infusion of this tea has a delicate, refined taste.

In addition to Japanese, Chinese Sencha is also available for sale - this is the name of a variety of tea grown in China. It differs from those made using classical Japanese technology. It, like other types of green tea, is not steamed. Tea leaves are subjected to traditional processing, that is, roasting. This tea got its name from the shape of the thin leaves, which are rolled just as tightly as when making the Japanese variety of tea.

Beneficial features

The positive properties of Sencha, and, first of all, the ability of this tea to have a beneficial effect on the body and the processes occurring in it, are due to the content of valuable substances in tea leaves. Sencha green tea is rich in vitamins A, B, C and D, and contains trace elements and amino acids important for health. What are the benefits of Sencha tea:

it invigorates;
tones;
gives strength;
relieves fatigue;
strengthens the immune system;
regulates metabolism;
provides the body with a boost of energy;
normalizes the functioning of the cardiovascular system;
promotes weight loss due to its low calorie content.

This tea is a natural antioxidant of natural origin. It contains components that fight free radicals. These substances, known for their beneficial properties, can slow down the aging process of body cells and help us prolong youth.

Sencha contains much less caffeine and tannin than other types of green tea, so it has a much gentler effect on the body. This tea helps improve concentration during significant mental stress and gently stimulates brain activity.

Contraindications

Sencha green tea will not harm the body if consumed in reasonable quantities. Individual intolerance to the product is possible, but this depends on the characteristics of the body. You should not overindulge in drinking Sencha tea during pregnancy and breastfeeding.

Since it contains caffeine, blood pressure should be monitored for people who tend to have high blood pressure. If you have normal blood pressure and are not allergic to tea, then you can safely enjoy this drink.

How to brew Sencha tea correctly

To taste and appreciate real Sencha green tea and enjoy its natural taste, it must be brewed correctly, observing the proportions, infusion time and water temperature.

The brewing method for Sencha is not too different from other varieties of green tea:

The brewing water should be soft and have a temperature no higher than 80–85 degrees.
The brew is usually about 2 grams per 100 ml of water.
Sencha should be brewed in glass, ceramic or porcelain containers.
Before brewing, the kettle is warmed up by rinsing with boiling water.
The brewing time that should be followed is from 30 seconds to 1 minute.
Tea can be brewed several times in a row.
Starting from the second brewing, the tea is not infused: pour hot water, immediately drain and drink.

The most pleasant-tasting drink is obtained only from the first brewed tea. In addition, vitamins, nutrients and microelements are best preserved in it. If you are a connoisseur of the mild taste and herbal aroma of tea, then Sencha green tea will be the ideal choice for you.

Sencha is a type of Japanese green tea, which accounts for the bulk of all the product produced in the country. Its distinctive feature is its unique taste, which cannot be confused with any other drink.

The differences are based on a huge number of factors: climatic conditions for the growth of tea bushes, original processing methods. Most tea leaves are roasted after picking, but sencha leaves are thoroughly boiled.
The leaves are then carefully rolled into small strips that visually resemble needles, known in Japan as “spider legs.”

The best sencha teas come from plants that are concentrated in the small area of Uji. This is where the oldest plantations grow, started by the Buddhist monk Koken in the 13th century. The first harvests produce the most valuable varieties. Local planters do everything possible to reliably protect their plants from exposure to direct sunlight. This helps reduce tannin content and makes the taste of tea softer and the aroma of the drink more intense.

Until the appearance of sencha in Japan, local fans of the art of tea enjoyed exclusively bancha and matcha teas. Their cost was very high, which made the drinks inaccessible to the general consumer masses.

Today, sencha is an everyday Japanese tea, which is commonly consumed almost everywhere, regardless of time. They drink tea with sweet cookies, all kinds of snacks, and sandwiches.

Taste features

From this article you will learn:

If you are a connoisseur of the soft and at the same time rich aroma of herbs, then sencha is the ideal choice. If we draw a comparative comparison with other green teas, we should note the dominance of a sweetish taste with a bright green color during brewing. Green teas still have a noticeable bitter taste. The drink is very popular and loved in its homeland, Japan. It is consumed not only hot, but also.

Beneficial features

Scientists continue to study Sencha tea, and their results vary significantly from trial to trial. At the same time, it has been proven that green teas, which include Sencha tea, are the best preventative against cancer; they neutralize the risk of developing tumors and increase survival rates among patients diagnosed with cancer.

Benefit:

first-class antioxidant;
Sencha contains minimal amounts of tannin and caffeine compared to other Chinese green teas;
normalizes weight;
increases the level of performance;
eliminates excessive fatigue.

Doctors have proven that sencha tea helps normalize sugar levels and also prevents the development of diabetes. In most rehabilitation programs, green tea plays a key role. The drink should be consumed 4 or more cups daily.

Sencha tea should be brewed with water whose temperature does not exceed 80 degrees Celsius. The period of such preparation is from 20 seconds. up to 1 minute. Infusing the drink is no longer recommended. Tea can be brewed no more than 2 times, while the taste and aroma are completely preserved.

For every 150-200 ml of boiling water, use an average of 1 teaspoon of dry tea. However, this is only at the beginning; later you may want to brew stronger tea. During brewing, all ingredients should be thoroughly mixed. The formation of a small amount of foam indicates correct brewing. If no foam forms on the surface, this may indicate that the water has cooled a little.

Fans of the tea ceremony strongly recommend drinking aromatic tea from white porcelain cups. Because it's easier to see the original color. First, feel the taste of tea in its original form. Avoid any supplements. The drink can be recommended to anyone who is tired of traditional green teas

Contraindications

You should avoid drinking sencha tea if you are hypersensitive to the ingredients or the plant itself.

Those citizens who have low blood pressure should also be extremely careful with the drink. Like any other tea, sencha should be drunk in moderation. During pregnancy, you should consult your doctor. It is better for children under 3 years of age to avoid drinking this drink.

Share your favorite tea recipe with the readers of our site!

Sencha is a Japanese green tea, popular among connoisseurs not only in the Far Eastern countries, but throughout the world. Sencha is processed in a special way that is different from the traditional way of producing green tea.

Sencha tea has long been grown throughout Japan. Today this variety is the leader in popularity among varieties of Japanese tea - 80% of all tea leaves produced by the country. Once upon a time, tea was drunk by wealthy and educated people; ordinary peasants were not familiar with it. But today, sencha is a traditional drink from the land of the rising sun, which millions of Japanese drink every day. Drinking sencha accompanies daily meals, business lunches and celebrations. Tea goes well with both Japanese and European cuisine.

The first tea trees were planted in the 13th century in the town of Obuku (Uji city). For a long time in Japan there has been a whole tradition of Senchado - a cult of tea dedicated to the history of its cultivation and brewing rules. In modern Japan, the tradition has not been completely preserved, but tourists can see the solemn, beautiful drinking of sencha in ordinary families and tea houses, large restaurants and small street cafes. Many regions of Japan celebrate the annual celebration of the early harvest of sencha tea - Shincha Matsuri.

What is the difference between Chinese and Japanese Sencha tea

The historical homeland of sencha is China, from this country tea came to Japan. Chinese sencha has a sharper taste (the leaf contains more caffeine and tannin), so the more delicate Japanese brew has overtaken the Chinese in popularity. The Chinese use the word “sencha” to describe the way tea leaves are twisted—along its axis.

Chinese sencha tea is brewed in the same way as the leaf from Japan. But since its brewing produces a drink with a sharper taste, Chinese sencha is more often used as part of blends with herbs, berries or dried fruits.

Description of Sencha tea leaf

Tea leaves for the Sencha variety are processed in a special way. Unlike other varieties of green tea, sencha is not roasted, but rather steamed. Short-term steaming lasts about a minute - this time is enough for preservation, and the beneficial components of the tea remain completely preserved.

Tea leaves are twisted into thin strips that look like needles (the Japanese dubbed them “spider legs”). Strong twisting of the sheet brings all active components to the surface. Therefore, when brewing, beneficial micro- and macroelements enter the water almost instantly (this is due to the short brewing time of tea).

The highest quality tea is considered to be April tea (senpai), when the first shoot of tea leaves is removed. The leaves of the first shoot contain the highest level of useful micro- and macroelements and a delicate taste. The tea leaves of subsequent harvests from the plantation are more tart, sometimes slightly bitter.

Tea fans describe the taste of sencha as follows: slightly tart, sometimes slightly bitter, with delicate “nutty” notes. Connoisseurs of sencha note that after drinking tea, there is a long, rich aftertaste and a feeling of freshness.

Beneficial properties of tea, contraindications

Sencha tea contains a whole complex of vitamins, minerals, and microelements. Its antioxidant properties are especially high. Antioxidants bind free radicals in the human body - the causes of aging and the occurrence of various diseases. Regular consumption of sencha can slow down old age, prolong youth, and even prevent cancer.

Health Benefits of Drinking Sencha Tea:

heals the heart and blood vessels;
tonic, invigorating effect (a cup of sencha tea in the morning will invigorate you just as much as coffee);
tea is especially useful for maintaining youthful skin and hair;
cleanses of toxins;
disinfects the oral cavity (freshes breath);
normalizes blood sugar levels.

Green tea is especially useful for overweight people who are on a diet to lose weight. Sencha green tea improves metabolic processes, improves digestion and helps get rid of excessive swelling (has a slight diuretic effect). Sencha tea certainly does not “burn” fat on its own. But this drink is an excellent addition to a therapeutic diet and physical activity.

The Japanese also claim that regular consumption of sencha tea helps strengthen the ability to concentrate and stimulates brain activity. But at the same time, tea calms and relieves unnecessary tension from the endless stress of everyday life.

Possible contraindications include an allergic reaction to the drink and low blood pressure. Pregnant and breastfeeding women should consult a doctor.

Where is Japanese sencha produced?

Most of the famous green tea in Japan is grown on plantations in the Shizuoka region (Honshu Island). And the best, according to the Japanese and tea lovers around the world, is considered to be the leaf grown in the city of Uji (Kyoto Prefecture). Sencha from Uji is the sweetest and most delicious.

The Obuku area, part of Uji, where the famous sencha tea is grown, is famous for its rare climatic conditions: the days are warm, the nights are cold, and frequent fogs fall on the tea plantations. This rare combination of natural conditions makes it possible to grow excellent tea on Obuku. It was from Obuku that tea was supplied to the imperial houses of Japan. There was a whole tradition of the Japanese aristocracy - bringing tea tribute to the court.

How to choose good tea

The best Japanese teas will indicate that the leaf was grown in the Japanese prefectures of Shizuoka or Kyoto. Although tea from other provinces of Japan is also worthy of attention. Kagoshima, Mie, Saga, Fukuoka, Aichi are all areas of the land of the rising sun that are engaged in the cultivation of sencha. Today, Japanese sencha is sold by all the world's famous tea houses. A high-quality product is necessarily packaged not only in a cardboard box, but also in foil. This is how the tea leaf retains its taste, aroma and healing properties.

How to properly prepare sencha tea

In order for the tea leaf to “open” 100%, many subtleties are taken into account when preparing tea:

The drink is prepared using purified, carefully filtered water (an option is to let tap water sit for 1-2 days).
The teapot and tea cups should not be metal. Porcelain, ceramic or glassware are suitable. Before adding tea leaves, rinse the teapot with boiling water to warm it up.
The water temperature for brewing is 80-85 degrees. First, the water is boiled (boiling occurs at 90 degrees), but then it is allowed to cool slightly.
For one tea cup you will need 1 tsp. Senchi.
Pour the tea leaves with water and stir constantly for one minute.
The foam that appears is a signal that everything was done correctly. If there is no foam, then some conditions of the “ritual” have been violated (or the product is of low quality).
After a minute, strain the tea leaves into cups.
Sencha that has been brewed for too long becomes overly bitter and loses its special delicate taste.
One tea leaves are used 2-3 times (but no more).
Tea is sweetened with sugar or honey.

Detail! You can brew sencha stronger by increasing the amount of tea leaves. Although in Japan they recommend drinking tea prepared in the proportion of 1 tsp. sheet per mug.

Step-by-step instructions for brewing Japanese sencha tea are presented by specialists from the Russian tea industry in the following video:

The drink turns out to be a soft green color. In Japan, it is served in white or clear tea bowls to enjoy not only the taste and smell of the tea, but also its delicate shade. Tea is drunk hot, immediately after brewing, or chilled.

Japanese sencha tea is deservedly one of the popular varieties of hot drink all over the world. It gained fame for its exquisite delicate taste, rich aroma, as well as a whole list of healing properties. Regular consumption of tea will help prevent a whole bunch of diseases. Preparing the drink is not difficult, although the process requires strict adherence to certain rules.

Nov 28, 2017

Japan is a country with the most unusual and unique traditions that are of constant interest to Europeans. One of these traditions is the real tea ceremony (it was discussed in the article).

The Japanese have a special attitude towards tea, but they consider the traditional drink to be the most popular green tea sencha or sencha.

They drink it at least 6-7 times a day, because no one doubts the medicinal properties of the drink.

Sencha is considered the most popular variety of all green tea grown in Japan. The secret of the drink lies in a special method of collecting and steaming tea leaves.

The translation of the word sencha (accent on the second syllable) means “spider legs”, and the tea got its name because of the long leaves that were dried and twisted in a special way.

Senta is usually divided into two varieties:

highest (elite);
first (cheap).

These varieties are not very different in their qualities. Both types of tea have a very unusual bitter taste, with a slight sweet aftertaste and a herbal, spicy aroma.

In expensive varieties, the unique smell and taste of tea is felt more strongly.

Interestingly, even in the most elite tea at the bottom of the box A small amount of tea dust can always be detected. This is not a disadvantage. Simply, due to the special processing technology, the leaves become very brittle and fragile.

This sediment when brewing tea, on the contrary, gives the finished drink nobility and sophistication.

Some consumers claim that they bought authentic Chinese sencha tea and did not like the taste.

It's important to know that Sencha is a uniquely Japanese drink.. Recently they began to grow it in China, but its taste is significantly different, it is more bitter and strong, with a dull aroma.

Story

Until the 16th and 17th centuries, only two varieties of green tea were grown in Japan: matcha and bancha. Read also about the benefits and harms of green tea for men and women in the article.

The most expensive and valuable tea was matcha, which was a powder made from dried leaves. This drink was available only to the emperor and his entourage. We have a separate publication about us.

Bancha was made from the leaves of the latest harvest, and was drunk mainly by ordinary people and the poor.

It was not until 1738 that the tea merchant Nagatani invented a completely new method of processing tea leaves.

If previously green tea leaves were simply dried and crushed, then from now on they began to steam and twist in a special way. This is how the unusual drink sencha was born.

The best sencha tea is grown only in one prefecture of Japan, in the small town of Uji. It was here, back in the 13th century, that the first tea plantation, with an area of only 600 square meters, was planted by a Buddhist monk. m.

Over time, unique tea began to be grown in many areas of the country, and the largest number of plantations is located in Shizuoka Prefecture, on the island of Honshu.

Green tea is harvested about 3-4 times a year, but most leaves collected at the end of April or beginning of May are valued. The drink made from them is very soft and delicate, with a strong nutty taste and bright aroma.

Althaus Sencha Senpai tea, popular all over the world, is made from the leaves of the April harvest.

Senta is grown in places sheltered from direct sunlight. This is done not only to improve the taste of the drink.

This method of growing enriches tea leaves with amino acids, reduces the amount of tannin, which allows you to soften the bitterness and add sweetness to the finished tea.

The collected leaves are steamed in a special way, using seaweed for this procedure. This gives sencha a unique, distinctive aroma of the sea and a bright green color.

And only after processing, the tea leaves are thinly rolled, dried well and packaged.

Scientists who have conducted numerous studies have proven that regular use of sencha can not only get rid of excess weight, strengthen the immune system.

Antioxidants contained in the leaves prevent the formation and growth of cancer cells and stabilize blood sugar levels.

It is necessary to drink sencha tea without adding sugar, preferably in the morning, instead of coffee.

Despite the minimal amount of tannin and caffeine, The drink is a great tonic and invigorating, increases performance and eliminates drowsiness, and its benefits are obvious.

Beneficial substances and vitamins contained in sencha:

Sencha also helps in the fight against stress.. To calm down after a hard day, you can add some freshly brewed tea to a warm bath.

In addition, daily consumption of the drink helps to launch the process of cell regeneration, improves the structure of hair and skin, and prolongs youth.

Application

Sencha tea includes a huge amount of vitamins and microelements, such as phosphorus, magnesium, calcium, iodine, potassium, fluorine and copper.

Interestingly, quite a few areas of application for the drink have been invented. For example, old tea leaves are an excellent fertilizer for home flowers, and the remaining leaves can be dried and poured inside shoes or boots. This procedure will remove the unpleasant odor from your shoes in just a few days.

Making tea is not difficult even for an inexperienced person. No special knowledge or skills are required here. It's important to remember that Any green tea should not be brewed with boiling water.

The water should be warm, with a temperature of about 80°C. Before pouring the leaves into the teapot, thoroughly heat it over steam or pour boiling water over it.

Dry raw materials are taken at the rate of 1 teaspoon (teaspoon) per glass of hot water and mix thoroughly. The correct preparation can be judged by the appearance of a small amount of foam on the surface of the drink.

The tea is brewed for no more than 1.5 minutes, after which it is poured into cups, and water is added to the teapot. The same tea leaves can be filled with water up to 2-3 times, after which the drink loses its taste.

Before adding the next portion of water to the tea leaves, all the tea from the teapot must be drained so that the leaves dry out slightly.

You should drink sencha without sugar, but it goes well with any dishes of Japanese and European cuisine, baked goods. In summer, tea can be drunk chilled.

There is also milk sencha produced in China. Its peculiarity is the addition of milk essence to the finished tea leaves. This gives the drink a soft taste of baked milk and a slight sweetness.

Brew Japanese sencha tea at home:

When purchasing, you need to pay attention to the packaging labeling. If it says “first flush”, then this means that the tea leaves were collected in the first harvest, in April-May. This tea has a brighter and richer taste and rich aroma.

All other varieties will be labeled “second flush”, which implies a second harvest.

You should definitely pay attention to the color of the dry leaves. They should have an even green color, without spots or foreign inclusions.

If you buy loose tea, it is important to ensure that it is not too wet or too dry.

When you squeeze the leaf with your fingers, it should quickly regain its shape and not crumble. The amount of tea dust in one package should not exceed 5% of the total volume.

In this publication we have collected the most famous aphorisms and sayings of famous people. Find out more now!

Useful properties and contraindications of soluble chicory, doctors' reviews about the drink can be found in the material.

Popular brands

There are quite a lot of companies producing real Senta green tea.

But the most popular and best-selling brands are:

"Greenfield Japanese Sencha"— elite green tea from leaves of the first harvest, with a strong aroma and bright taste;
“Althaus Sencha Senpai” is available in bags, 2 g each, 20 pieces per pack;
Newby is an inexpensive Chinese sencha tea;
“Riston Sencha Paradise” is a sencha with blackberries, orange zest, rose petals and vanilla aroma;
Caffenick produces green tea of the first category, large leaf;
Gutenberg is a company that sells high-quality Chinese teas, including first flush green sencha;
Lipton is one of the most widespread tea brands, producing sencha in bags, with the addition of rose petals and lychee aroma;
"Teaco Shu Xiang Lu" - Chinese large-leaf sencha, without additives.

Each type of drink has its own taste profile, and it depends not only on the manufacturing company, but also on the type of tea.

There are only two such varieties:

Fukamushi;
Asamushi.

Fukamushi is a strongly steamed green sencha tea, bright green in color, with a pleasant sweetish aftertaste.

Asamushi is a tea of the first harvest, from the top leaves. Steam treatment is superficial, not deep. This is the most popular and beloved variety in Japan.

In order not to spoil the unique taste and aroma of the drink, tea leaves must be stored correctly.

It is known that tea tends to quickly absorb foreign odors and oxidize. Therefore it's better place it in a tightly closed tin jar.

This storage method will not only protect the senta leaves from high humidity and light, but will also preserve the taste of the finished tea.

After opening the original packaging, tea can be stored for 2-3 months, no more.

Potential harm and contraindications

Excessive consumption of sencha tea, like any other product, can cause significant harm to the body. It is important to take into account the presence of individual intolerance and the possibility of allergic reactions.

People suffering from high or low blood pressure should not abuse the drink (especially at night).

The invigorating effect can play a negative role and lead to insomnia, cause tachycardia and increased sweating.

Children under three years of age should also not drink this drink.

Do they come from the same plant - Camellia sinensis? But the taste of the drink obtained from the leaves of the bush is influenced by the terroir (the plantation region with its soil and microclimate), the time of harvest, the degree of maturity of the shoots and the method of subsequent processing of the raw materials.

In this article we will look at what sencha is in this regard. This tea is not like other types, and not only because of its Japanese origin. When this tea bush came to the Land of the Rising Sun, it gave rise to many local varieties. These include matcha, bancha, gemmaitha, gyokuro, konbutya and many others.

But only sencha - as sencha is called in Japan - became mega-popular. Three-quarters of all tea grown in the country comes from this variety. Why? We will talk about this in our article.

How is sencha (tea) different from other types?

Terroir does not play the most important role here. And yet, connoisseurs of the drink prefer to purchase sencha grown in the prefectures of Kagoshima, Shizuoka, Nara, Mie, Saga, Kyoto, Aichi, Fukuoka and Miyazaki.

The main difference between this variety and others is the method of processing the collected leaves. When making other types of tea, the raw materials are lightly roasted. Sencha is doused with dry steam. But previously the sheets were also subjected to heat treatment. The name itself testifies to this. "Sentya" means "roasted tea" in Japanese.

The fermentation of the leaves is weak. This allows us to classify sencha as a green tea. Dry steam treatment allows all the beneficial substances to remain inside. Later, sencha green tea is twisted into thin elastic threads. By the way, this is why its second name in Japan is “spider legs”. These long needles are also divided into varieties. And the main difference between them is the time of harvest.

The best sencha is sintya

In the tea regions of Japan, winter, although mild, still exists. The bushes stop growing during this season. And in April, when the tea bushes have produced their first shoots and soft green leaves have appeared, they begin to be collected to make the “sincha” variety.

For foreigners, this species has a different name - “first flush”, that is, “first harvest” (of the year). The bushes are harvested the rest of the time, right up to late autumn. But this is already an ordinary sencha, or “second flush”.

Sintya has a light golden-green color. And when brewed, this type of tea gives a refined delicate taste and delicate aroma. And there are more nutrients in the drink than in the leaves collected later.

If you want to buy the most delicious and healthy Japanese tea, “first harvest” sencha grown in the Uji area (located in Kyoto Prefecture) is what you need. The first plantations there were planted by the Buddhist monk Koken in the thirteenth century. In Japan, tea bushes are shaded by a row of trees. This is done because direct sunlight increases the concentration of tannins in the leaves.

Taste characteristics

Sencha green tea is considered an everyday drink in Japan. It is not as expensive as matcha. By the way, it is the latter variety that is used for tea ceremonies. Sencha is consumed both independently and as an addition to food.

This tea is also suitable for desserts. It is recommended to drink sencha from white cups. So, in addition to the soft and delicate taste, you can admire the play of greenish sparkles and the amazing color of this tea. Experts describe the aroma as refreshing. And ordinary users say that he is divine. In the taste you can detect honey sweetness, chocolate and sea notes. Some buyers say that sencha is bitter. It is not true. Or rather, tea acquires a bitter taste from improper brewing. So let's learn how to do it right.

How to prepare a delicious drink?

Sencha tea is very fragile. “Spider legs” easily break and crumble, and therefore the presence of dust is allowed even in the best “first harvest” varieties. The porcelain teapot needs to be warmed up. To do this, rinse it with boiling water.

Sencha is not used to make tea leaves. It is poured in as much as you need to drink at one time. We take dry tea at the rate of a teaspoon per glass. The temperature of the brewing water should not exceed 85 degrees. The steaming process, unlike other types of tea, is very short for sencha.

The main secret of preparing a delicious drink lies in the brewing time - it should not exceed a minute. After the specified time, a bitter taste begins to appear. It is best to pour dry raw materials with water at 80-85 degrees and mix. A foam should appear on the surface. If it is not there, there may be two reasons: too cold or hard water. When the tea is poured into cups, you can pour the leaves again, increasing the temperature of the liquid.

Sencha tea: medicinal properties

The drink made from steamed leaves contains vitamins E, A, C, B and D. Among the minerals, the presence of iodine should be noted. Like any green tea, sencha is rich in amino acids. Drinking this drink helps prevent cardiovascular diseases and cancer.

Sencha has low tannin and caffeine content. The drink is included in the diet. It is low-calorie, lowers cholesterol levels, removing it from the body. Sencha eliminates blockages in blood vessels and promotes the resorption of blood clots. Therefore, it is recommended to drink this tea for atherosclerosis and other diseases of the circulatory system.

The drink also normalizes blood pressure. Other properties of tea are also known. Sencha stabilizes blood sugar levels. But this drink is useful not only for diabetics and heart patients. If you use it regularly, you can get rid of fat deposits, because sencha speeds up metabolism.

They also drink tea for colds of the throat and upper respiratory tract. The drink improves tone and helps fight stress. Sencha does not deteriorate tooth enamel, and the skin retains its youth for a long time. There is only one contraindication to drinking this type of tea - low blood pressure.

Chinese sencha - what is it?

Under this name there is a variety of green tea grown in China. It is made in the traditional way, that is, one of the production stages is roasting. Then the tea leaf is rolled into a tight, thin roll. The Chinese call this form of ready-to-brew raw material “sencha.”

This tea has an oily herbal taste with floral notes. Chinese sencha should be brewed completely differently from Japanese sencha. Pour dry raw materials into a heated teapot. Pour boiling water, cooled to 85-90 degrees. After a minute we get rid of the first bitter tea leaves. Fill the still warm leaves with hotter water. This tea, unlike Japanese sencha, can withstand three or four steepings.

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