Sencha Green Tea Japanese Preparation
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Origin
Uji, Kyoto / Shizuoka Prefecture — Japan
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Description
Sencha is Japan's most consumed green tea, made from directly steamed (not pan-fired) tea leaves, producing a grassy, vegetal, slightly astringent cup. Unlike matcha which uses shade-grown leaves, sencha is grown in full sun. Temperature precision is paramount: water too hot produces harsh bitterness from catechins; correct temperature (70-80°C) extracts balanced umami sweetness from L-theanine amino acids. First infusion (ichiban-dashi) should use cooler water for sweeter flavor; subsequent infusions can use slightly hotter water.
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The Thread
—Chinese teas use pan-firing vs Japanese steaming — produces toasted vs grassy profiles Chinese
—Similar temperature precision and multiple infusion philosophy for premium teas Taiwanese
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Flavour Context
Grassy, vegetal, marine umami notes, clean bitterness with sweetness when properly brewed
Pillars V — VII
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