Sencha green tea (煎茶) is a distinct type of Japanese green tea that is often enjoyed in a casual environment as a refreshing beverage. It is typically infused by letting processed whole leaves steep in hot water. Because of the unique flavor profile of sencha tea, it is not uncommon to see all varieties of this tea available for both overall caffeine content and subtle differences in flavor.


Like most types of green tea, sencha tea leaves offer individuals a number of health benefits. Those who are interested in improving their long-term health will notice the relevance between the green tea's effects and the ceremony involved in its steeping.
To begin, Japanese green tea  helps reduce the presence of free radicals in the body. These molecules harm our cells and prematurely age our organs and tissue. The molecules damage our DNA and increase the risk of developing cancer. Antioxidants, which green tea is full of, bind to these free radicals and neutralize them, making this tea an excellent option to help improve overall health.
This tea can also help individuals with their long-term weight-loss goals. The caffeine  in Japanese green tea helps boost the metabolism by helping get rid of the free radicals that slow the body down, and the tea itself gives individuals more energy to use for exercising


The first written records of tea in Japan come from the 8th century; however, it was not until the 18th century that Japan’s most popular tea sencha came to be.  Baisao(売茶翁) (old tea peddler), later known as Ko Yugai, began selling tea in around Kyoto around 1735. His method for preparing his tea was known as “sencha”(煎茶) or “roasting/simmering tea”..

By 1738, sencha had become so popular that Nagatani Soen(永谷宗円), an acquaintance of Baisao, began testing various methods to produce a brighter green-colored leaf tea. What he ended up with is often referred to as the Uji cha method and is still in use today: Picking the finest tea leaves, Nagatani Soen would then steam, roll, shape and dry out the leaves.

Nagatani Soen would reach out to Japanese farmers, teaching and guiding them in his newfound process of tea production. He would also step out and sell his product wherever he could.

While both Nagatani Soen and Baisao were able to reach out mass market throughout parts of Japan, sencha has since grown enormously. It has replaced matcha as Japan’s most popular tea and has established an entire art of Senchado (煎茶道) or art of enjoying sencha. It also helped pave the way for other teas such as gyokuro and a number of sencha variants.


There are many different types of sencha to choose from. Learning about the types can allow individuals to add more variety to their routine.
Standard sencha is known as futsu mushi sencha . This categorization emphasizes the normal steaming aspect, which results in a finer balance between all of the flavors present.
Another variety is fukamushi - cha , which means deep steamed sencha. This type of tea is steamed for a little bit longer in order to help reduce the natural astringency of the drink..
Kabuse-cha, translated as shade grown leaves, is a type of tea that showcases a deeper aroma and flavor.
Kuradashi-sencha  is a spring variety that is kept in storage to deepen the flavor and reduce its astringency. This Japanese green tea is stored at high altitudes to preserve freshness.

Gyokuro , otherwise known as jade dew tea, is one of the most unique types of Japanese green tea available. It is one of the most expensive varieties because of its high labor costs and the artistic presentation of a softer leaf..


Source: https://www.japanesegreenteain.com

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