Various types of green tea can be created from the same tea leaves. Different flavors and aromas are produced depending upon how the leaves are cultivated and processed. In this section we will introduce you to the major varieties of green tea including the well-known Sencha and Gyokuro.


The name Sencha is said to be derived from the Japanese word senjiru which means to “decoct,” or “extract the essence of.” To create Sencha, tea leaves are subjected to an elaborate process in which they are first steamed, then hand-rolled and finally dried. This is the most popular kind of tea among the Japanese, making up about 80% of all green tea produced across the nation. Tea trees grown for Sencha are not shaded, a practice which yields tea leaves that contain a high percentage of caffeine, tannin and a rich array of vitamins, particularly Vitamin C. High quality Sencha leaves are shaped like thin, straight needles and have a vibrant green color. The distinctive shape of Sencha leaves is the result of skilled and meticulous rolling which helps the components of the tea to be readily dissolved into hot water. Brewed Sencha has a bright yellow color, a light, refreshing aroma, and a taste that achieves the perfect harmony of sweetness and bitterness. These are the qualities that make Sencha the tea lovers' choice in Japan.

Sencha用 露天茶園

Unshaded Sencha Tea Field


High quality Sencha leaves are shaped like thin, straight needles and have a vivid green color.

Sencha: The Quintessential Japanese Tea

Sencha is practically a necessity of life in Japan. Extremely fragrant but not as sweet as Gyokuro, the bitter-sweet taste of Sencha makes it the perfect drink to wake up to and equally ideal to cleanse your palate after a meal. In the evening, there is no better way to pass the time than by sharing a lovely cup of Sencha with your guests and friends.

To Drink Sencha is To Drink vitamin C

All green tea is rich in vitamin C, but fresh, high quality Sencha has more than any other variety. 70 to 80 percent of the vitamin C in Sencha is dissolved in the first brew, but unlike the vitamin C found in fruits and vegetables, it is resistant to heat and remains intact in hot water. To drink Sencha is literally to drink vitamin C, making it a healthy choice as well as a flavorful pleasure.

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  • Sencha
  • Fukamushi Sencha
  • Gyokuro
  • Maccha
  • Hojicha Genmaicha Yanagi
  • Karigane, Konacha
  • Brewing the Perfect Cup of Tea: Preparation
  • Brewing Tips for Sencha, Gyokuro and Fukamushi
  • Preparing Maccha
  • Brewing Tips for Hojicha, Genmaicha and Yanagi
  • Casual Tea Drinking