Sencha

Sencha makes up about 80% of the tea produced in Japan. Unlike Chinese green teas which are pan-fired, Sencha is steamed to stop oxidation. This steaming process preserves its vivid green color and creates a unique flavor profile often described as grassy, oceanic, or savory.

At a Glance

•Like a walk in a spring forest.
•Savory and refreshing.

When People Drink This

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Morning start

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With sushi or meals

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Afternoon refresh

Often part of rituals

Brewing in a kyusu (side-handled teapot)Savoring the last drop (golden drop)

Who Keeps This Drink Alive

People behind this drink

Tea Farmers

Growers

Managing tea fields in Shizuoka, Kagoshima, and Uji.

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How This Drink Feels

The sensory experience

grassy and umami and sweet and bitter, with notes of seaweed and spinach and fresh grass ending with a clean and astringent finish

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Like a walk in a spring forest.

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Savory and refreshing.

Why This Drink Matters⌄

It is the daily tea of Japan, representing the harmony of everyday life. It is refreshing, rich in Vitamin C, and embodies the Japanese appreciation for fresh, seasonal flavors.

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How does this drink feel?

Select the moment that resonates with you most.

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Origin Story

Rooted in Shizuoka

📍 JapanShizuokaKagoshimaUji

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Perfect for the Holiday Season

Holiday Pick

Even during the holiday season, this drink finds its place — between long conversations, travel days, heavy meals, or quiet pauses away from the noise.

🧑‍👩‍👧 Everyone-friendly
🔥 Best served warm

Explore the Holiday Season

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Places & Everyday Rituals

Where this drink feels most at home

📍Japanese homes📍Sushi restaurants📍Vending machines (bottled)

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Moments Like This

The perfect companion to a meal, especially seafood, or as a focused break during work.

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Did You Know?

The needle shape of Sencha leaves is achieved by rolling them during processing to break cell walls and release flavor.

🎈Fun Facts

🤓The first flush of Sencha (Shincha) is highly prized and celebrated as a sign of spring.

Cultural Beliefs⌄

High in catechins and antioxidants.

How This Drink Is Made⌄

⏱2 minutes

📊medium

Ingredients

The Base

Sencha Leaves
Hot Water (70-80°C)

Instructions

"Temperature is crucial. Too hot, and it becomes bitter. Too cool, and flavor is weak. "

1. Cool boiled water to 70-80°C (158-176°F). 2. Place leaves in a kyusu. 3. Pour water and steep for 1 minute. 4. Pour into cups little by little to ensure even strength.