The process through which sencha and other Japanese ryokucha green teas is done differs from Chinese green teas, which are at first pan-fired (and could most likely, therefore, better be known as “roasted” teas). Japanese green tea is actually first steamed between 15-20 seconds to prevent the leaves from oxidizing. After that, the leaves are folded, shaped, as well as dried. This task creates the normal thin round shape of the actual tea leaves. Lastly, after drying out, the leaves are actually fried to aid their preservation and also to add flavor.

Japanese green teas have a much more vegetal, almost grassy flavor (sometimes seaweed-like). Infusions from sencha along with other green tea that is steamed (like the majority of common Japanese green teas) are also lovely green in color and a bit bitter compared to Chinese-style green tea.

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