First of all, Sencha tea is a generic term for pretty much all Japanese green teas. In a more specific sense, however, Sencha means unshaded green teas of the 1st and 2nd (spring and summer) pluckings. According to estimates, sencha teas make up about 80% of all tea grown in Japan. Also, it is the most consumed tea in Japan.
In contrast, Japanese teas of the late summer and autumn pickings are referred to as “Bancha“. Other types of Japanese green tea include the shaded “Kabusecha” and the also shaded, Tencha-based Gyokuro. To these add several special processing variants of Sencha tea. Examples for such are Fukamushicha (deep-steamed), Kukicha (ratio of stems among leaves), Tamaryokucha (open rolled leaf), Hojicha (roasted green tea) and Genmaicha (Sencha leaves with roasted rice grains). Another special version of Sencha tea is Shincha, which is the freshly picked tea of the first spring picking.
Unlike in China, the Japanese method to stop the oxidation processes in the tea leaf is steaming instead of roasting. This is responsible for the special character of Japanese green teas, compared to green teas from China and most other countries of origin. In Sencha tea, this character finds its most characteristic manifestation. To a pleasant grassy to hay-like basic flavor add lovely sweet, fresh fruity or even off-dry notes, depending on type. After stopping the oxidation processes, a special rolling technique brings the Sencha tea leaves into their characteristic needle shape.
Mount Fuji is not only Japan’s hightest mountain, but also the country’s natural landmark. The fertile volcanic soils of its slopes and foothills have made Shizuoka Japan’s most popular tea cultivation region. In addition, frequent mists and fog help the Sencha tea growing here to particularly high complexity.
Our Sencha Fuji is a Sencha tea of elevated class, coming from the first spring picking at Mount Fuji. Due to its strained character, the leave of the only lightly steamed Sencha appears rather fragile. After the infusion, the leaf structure becomes well visible. The deeply olive green tea leaves produce a bright green cup.
What makes this tea stand out from the mass of customary Sencha teas, is for once the gentle mildness of its slightly grassy to delicate hay-like basic flavor. Then, it’s the tender sweetnees, with a touch of spring blossom adding to the composition, that makes this Sencha a first choice for fine gourmets.
Sencha Fuji is a very “forgiveng” Sencha tea. This means, even with higher infusion temperature or prolongued steeping period, it won’t easily become bitter or astringent. However, in order to elicit the finest of tastes from this tea, we still recommend adherence to the standards for Japanese green tea preparation.
At a dosaging of 2-3g tea leaves on 100ml water of a temperature of 70°C, let infuse for 1-2 mintes. With preparation in such way, a 2nd infusion of 1/2-1 minute infusion period easily lives up to full value again. And even a third infusion (infusion period 2 minutes again) is definitely still worth it!
More informatin about tea cultivation in Japan in general and types of Japanese green teas in particular provides my pertaining blog article: