Sencha
From Wikipedia, the free encyclopedia
 |
|
| Type: | Green |
| Other names: | Roasted Tea |
| Origin: | Japan |
| Quick description: | Very popular. Has a sharpness. |
Over three quarters of all tea produced in Japanese tea gardens is Sencha (煎茶), a tea selected for its fresh qualities complementing a leaf of high uniformity and rich color. Historically prepared by roasting, today Sencha is steam treated before further processing with hot-air drying and finally pan-frying. Needle leaf Sencha is processed in Shizuoka Prefecture and in the Yame region of Fukuoka. In Kyūshū, the comma-shaped leaf form is processed. Flavor, color and quality of Sencha varies, according to leaf processing practices. Later harvests of Sencha have more astringent qualities, a more robust flavor and generally less aroma. The earliest season Shincha (first month's sencha harvest) is available in April in the south of Japan, and prized by green tea lovers for its high vitamin content, sweetness and superior flavor.
