Sencha: Difference between revisions

Sencha
Sencha
Type	Green
Other names	Steeped Tea
Origin	Japan
Quick description	Very popular in Japan.
Temperature	80°C / 176°F
Time	1 min

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Sencha (煎茶) is a Japanese green tea, specifically one made without grinding the tea leaves. It is the most popular tea in Japan. The word "sencha" means "simmered tea,"^[2] referring to the method that the tea beverage is made from the dried tea leaves. This is as opposed, for example, to matcha (抹茶), powdered Japanese green tea, in which case the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage.

Overview

Among the types of Japanese green tea prepared by simmering, "sencha" is distinguished from such specific types as gyokuro and bancha. It is the most popular tea in Japan, and represents about 80 percent of the tea produced in Japan.^[3]

The flavour depends upon the season and place where it is produced, but it is considered that the most delicious sencha is that from the first flush of the year, the shincha or "new tea". Tea-picking in Japan begins in the south, gradually moving north with the spring warmth. During the winter, tea plants store nutrients, and the tender new leaves which sprout in the spring contain concentrated nutrients. Shincha represents these tender new leaves. The shincha season, depending upon the region of the plantation, is from early April to late May, specifically the 88th day after Setsubun which usually falls around February 4, a cross-quarter day traditionally considered the start of spring in Japan. Setsubun or Risshun is the beginning of the sexagenary cycle; therefore, by drinking sencha one can enjoy a year of good health.^[4]

The ideal colour of the sencha beverage is a greenish golden colour. Depending upon the temperature of the water in which it is decocted, the flavour will be different, and this also is the appeal of sencha. With relatively not too hot water, it is relatively mellow; with hot water, it is more astringent.^[5] Unground tea was brought from China after matcha (抹茶, powdered green tea). Some varieties expand when steeped to resemble leaf vegetable greens in smell, appearance, and taste.

The tea production process by which sencha and other Japanese ryokucha (緑茶, green tea) is created differs from Chinese green teas, which are initially pan-fired. Japanese green tea is first steamed for between 15–20 seconds to prevent oxidization of the leaves. Then, the leaves are rolled, shaped, and dried. This step creates the customary thin cylindrical shape of the tea. Finally, the leaves are sorted and divided into differing quality groups.^[6]

The initial steaming step imparts a difference in the flavour between Chinese and Japanese green tea, with Japanese green tea having a more vegetal, almost grassy flavour (some taste seaweed-like). Infusions from sencha and other green teas that are steamed (like most common Japanese green teas) are also greener in colour and slightly more bitter than Chinese-style green teas.

Types of sencha

Jô Sencha (上煎茶), superior sencha
Toku Jô Sencha (特上煎茶), extra superior sencha
Hachijuhachiya Sencha (八十八夜), sencha harvested after 88 days (respectively nights) after springs begin (risshun)
Kabuse Sencha or Kabusecha (かぶせ茶), covered sencha
Asamushi (浅虫), light steamed sencha
Chumushi, middle steamed (30-90s)
Fukamushi or fukamushicha (深蒸し), deep steamed sencha - 1-2 minutes
Shincha (新茶) or Ichibancha (一番茶), first picked sencha of the year ^[7]

Shincha

Shincha (新茶), "new tea", represents the first month's harvest of sencha. Basically, it is the same as ichibancha (一番茶), "the first-picked tea," and is characterized by its fresh aroma and sweetness. Use of the term "ichibancha" rather than "shincha" generally infers its difference from "nibancha" ("the second-picked tea") and "sanbancha" ("the third-picked tea"). Use of the term "shincha" generally is to emphasize that it is that year's earliest tea, and is timely and seasonal.^[8] The opposite term is kocha (古茶), or "old tea," referring to tea left over from the previous year.^[9] Besides the fresh aroma of the young leaves, shincha is characterized by its relatively low content of bitter catechin and caffeine, and relatively high content of amino acid.^[10] Shincha is available only for a limited time. The earliest batch, from southern Japan, comes on the market around late April through May. It is popular in Japan, but is available in only limited amounts outside of Japan. It is prized for its high vitamin content, sweetness, and grassy flavour with resinous aroma and minimal astringency.

Kabusecha

Kabusecha (冠茶) is sencha grown in the shade to increase sweetness and relaxing amino acids.^[11] About a week before the tea leaf buds are picked in the spring, the plantation is covered with a screen to cut out the direct sunlight. This shading produces a milder tea than standard sencha. The shaded tea known as gyokuro differs from kabusecha in that it is shaded for a longer period: about 20 days.^[12]

Special nets (kabuse) are hung over the plants to obtain a natural shade without completely letting out sunlight. Kabusecha Sencha has a mellower flavour and more subtle colour than Sencha grown in direct sunlight.

Gallery

Regular sencha
Very high quality sencha
Regular sencha
Very long steamed sencha
Sencha with gold

Sencha tea ceremony

Senchadō (The Formal Art of Sencha Appreciation): Like the formal art surrounding matcha, there is a formal art surrounding sencha, which is distinguished as senchadō (煎茶道). Generally it involves the high-grade gyokuro class of sencha.

References

^ How to Prepare Sencha by Ippodo Tea
^ Baisa Baisa (May 2010). The Old Tea Seller: Life and Zen Poetry in 18th Century Kyoto (Large Print 16pt). ReadHowYouWant.com. p. 38. ISBN 978-1-4587-5835-4. Retrieved 14 February 2013.
^ Mary Lou Heiss, Robert J. Heiss (23 Mar 2011). The Story of Tea: A Cultural History and Drinking Guide. Random House LLC. p. 182.
^ Itoen HP site about shincha
^ Japanese website on "What is Sencha?"
^ Illustrated explanation of standard production process for sencha
^ Types of sencha http://teapedia.org/en/Sencha
^ Itoen Japanese HP site about shincha at http://ocha.tv/varieties/nihoncha_varieties/varieties_shincha/
^ Japanese Kojien dictionary, entry for "kocha."
^ Itoen HP site about shincha
^ Mary Lou Heiss, Robert J. Heiss (23 Mar 2011). The Story of Tea: A Cultural History and Drinking Guide. Random House LLC. p. 183.
^ Explanation of sencha, gyokuro, and kabusecha differences (Japanese)

@@ Line 19: / Line 19: @@
 ==Overview==
-Among the types of Japanese green tea prepared by [[simmering]], "sencha" is distinguished from such specific types as [[gyokuro]] and [[bancha]]. It is the most popular tea in Japan, and represents about 80 percent of the tea produced in Japan.<ref>{{cite book|url=http://books.google.co.uk/books?id=gxCBfNmnvFEC&pg=PA182#v=onepage&q&f=false|page=182|title=The Story of Tea: A Cultural History and Drinking Guide|author=Mary Lou Heiss, Robert J. Heiss|publisher=Random House LLC|date= 23 Mar 2011}}</ref> The flavor depends upon the season and place where it is produced, but it is considered that the most delicious sencha is that from the first flush of the year, the [[shincha]] "new tea." The shincha season, depending upon the region of the plantation, is from early April to late May, centering on the 88th day after [[Setsubun]] which falls around February 4, a [[cross-quarter day]] traditionally considered the start of spring in Japan. The ideal color of the sencha beverage is a greenish golden color. Depending upon the temperature of the water in which it is decocted, the flavor will be different, and this also is the appeal of sencha. With relatively not too hot water, it is relatively mellow; with hot water, it is more astringent.<ref>[http://www.manabiya.co.jp/html/chikumeido/319.html Japanese website on "What is Sencha?"]</ref>
+Among the types of Japanese green tea prepared by [[simmering]], "sencha" is distinguished from such specific types as [[gyokuro]] and [[bancha]]. It is the most popular tea in Japan, and represents about 80 percent of the tea produced in Japan.<ref>{{cite book|url=http://books.google.co.uk/books?id=gxCBfNmnvFEC&pg=PA182#v=onepage&q&f=false|page=182|title=The Story of Tea: A Cultural History and Drinking Guide|author=Mary Lou Heiss, Robert J. Heiss|publisher=Random House LLC|date= 23 Mar 2011}}</ref>
-Unground tea was brought from China after [[matcha]] (抹茶, powdered green tea).  Some varieties expand when steeped to resemble leaf vegetable greens in smell, appearance, and taste.
+The flavour depends upon the season and place where it is produced, but it is considered that the most delicious sencha is that from the first flush of the year, the [[#shincha|shincha]] or "new tea". Tea-picking in Japan begins in the south, gradually moving north with the spring warmth. During the winter, tea plants store nutrients, and the tender new leaves which sprout in the spring contain concentrated nutrients. Shincha represents these tender new leaves. The shincha season, depending upon the region of the plantation, is from early April to late May, specifically the 88th day after [[Setsubun]] which usually falls around February 4, a [[cross-quarter day]] traditionally considered the start of spring in Japan. Setsubun or [[Risshun]] is the beginning of the [[sexagenary cycle]]; therefore, by drinking sencha one can enjoy a year of good health.<ref>Itoen HP site about shincha</ref>
-The [[tea processing| tea production process]] by which sencha and other Japanese ''ryokucha'' (緑茶, green tea) is created differs from [[China|Chinese]] green teas, which are initially pan-fired (and could probably, therefore, more accurately be called "roasted" teas).  Japanese green tea is first steamed for between 15–20 seconds to prevent oxidization of the leaves.  Then, the leaves are rolled, shaped, and dried.  This step creates the customary thin cylindrical shape of the tea. Finally, the leaves are sorted and divided into differing quality groups.<ref>[http://www.ippodo-tea.co.jp/en/tea/sencha_03.html Illustrated explanation of standard production process for sencha]</ref>
+The ideal colour of the sencha beverage is a greenish golden colour. Depending upon the temperature of the water in which it is decocted, the flavour will be different, and this also is the appeal of sencha. With relatively not too hot water, it is relatively mellow; with hot water, it is more astringent.<ref>[http://www.manabiya.co.jp/html/chikumeido/319.html Japanese website on "What is Sencha?"]</ref> Unground tea was brought from China after [[matcha]] (抹茶, powdered green tea).  Some varieties expand when steeped to resemble leaf vegetable greens in smell, appearance, and taste.
-The initial steaming step imparts a difference in the flavour between Chinese and Japanese green tea, with Japanese green tea having a more vegetal, almost grassy flavour (some taste seaweed-like).  Infusions from sencha and other green teas that are steamed (like most common Japanese green teas) are also greener in colour and slightly more bitter than Chinese-style green teas.
+The [[tea processing| tea production process]] by which sencha and other Japanese ''ryokucha'' (緑茶, green tea) is created differs from [[China|Chinese]] green teas, which are initially pan-fired.  Japanese green tea is first steamed for between 15–20 seconds to prevent oxidization of the leaves.  Then, the leaves are rolled, shaped, and dried.  This step creates the customary thin cylindrical shape of the tea. Finally, the leaves are sorted and divided into differing quality groups.<ref>[http://www.ippodo-tea.co.jp/en/tea/sencha_03.html Illustrated explanation of standard production process for sencha]</ref>
-Sencha in Japan is drunk hot in the cooler months and usually chilled in the summer months.
+The initial steaming step imparts a difference in the flavour between Chinese and Japanese green tea, with Japanese green tea having a more vegetal, almost grassy flavour (some taste seaweed-like).  Infusions from sencha and other green teas that are steamed (like most common Japanese green teas) are also greener in colour and slightly more bitter than Chinese-style green teas.
 == Types of sencha ==
@@ Line 37: / Line 38: @@
 * Chumushi, middle steamed (30-90s)
 * Fukamushi or fukamushicha (深蒸し), deep steamed sencha - 1-2 minutes
-* [[Shincha]] (新茶) or Ichibancha (一番茶), first picked sencha of the year <ref>Types of sencha http://teapedia.org/en/Sencha</ref>
+* [[#Shincha|Shincha]] (新茶) or Ichibancha (一番茶), first picked sencha of the year <ref>Types of sencha http://teapedia.org/en/Sencha</ref>
+==Shincha==
+[[Image:Shincha.jpg|left|thumb|Shincha tea leaves]]
+{{Nihongo|Shincha|新茶|}}, "new tea", represents the first month's harvest of sencha. Basically, it is the same as {{Nihongo|ichibancha|一番茶|}}, "the first-picked tea," and is characterized by its fresh aroma and sweetness. Use of the term "ichibancha" rather than "shincha" generally infers its difference from "nibancha" ("the second-picked tea") and "sanbancha" ("the third-picked tea"). Use of the term "shincha" generally is to emphasize that it is that year's earliest tea, and is timely and seasonal.<ref>Itoen Japanese HP site about shincha at http://ocha.tv/varieties/nihoncha_varieties/varieties_shincha/</ref> The opposite term is {{Nihongo|kocha|古茶|}}, or "old tea," referring to tea left over from the previous year.<ref>Japanese Kojien dictionary, entry for "kocha."</ref> Besides the fresh aroma of the young leaves, shincha is characterized by its relatively low content of bitter catechin and caffeine, and relatively high content of amino acid.<ref>Itoen HP site about shincha</ref>  Shincha is available only for a limited time. The earliest batch, from southern Japan, comes on the market around late April through May. It is popular in Japan, but is available in only limited amounts outside of Japan. It is prized for its high vitamin content, sweetness, and grassy flavour with resinous aroma and minimal astringency.
 ==Kabusecha==
-{{Nihongo|Kabusecha|冠茶}} is sencha grown in the shade to increase sweetness and relaxing amino acids.<ref>{{cite book|url=http://books.google.co.uk/books?id=gxCBfNmnvFEC&pg=PA183#v=onepage&q&f=false|page=183|title=The Story of Tea: A Cultural History and Drinking Guide|author=Mary Lou Heiss, Robert J. Heiss|publisher=Random House LLC|date= 23 Mar 2011}}</ref> About a week before the tea leaf buds are picked in the spring, the plantation is covered with a screen to cut out the direct sunlight. This shading produces a milder tea than standard sencha. The shaded tea known as [[gyokuro]] differs from kabusecha in that it is shaded for a longer period: about 20 days.<ref>[http://www.ujien.jp/lecture/kind/gyokuro-sencha/index.html Explanation of sencha, gyokuro, and kabusecha differences (Japanese)]</ref> Special nets (kabuse) are hung over the plants to obtain a natural shade without completely letting out sunlight. Kabusecha Sencha has a mellower flavor and more subtle color than Sencha grown in direct sunlight.
+{{Nihongo|Kabusecha|冠茶}} is sencha grown in the shade to increase sweetness and relaxing amino acids.<ref>{{cite book|url=http://books.google.co.uk/books?id=gxCBfNmnvFEC&pg=PA183#v=onepage&q&f=false|page=183|title=The Story of Tea: A Cultural History and Drinking Guide|author=Mary Lou Heiss, Robert J. Heiss|publisher=Random House LLC|date= 23 Mar 2011}}</ref> About a week before the tea leaf buds are picked in the spring, the plantation is covered with a screen to cut out the direct sunlight. This shading produces a milder tea than standard sencha. The shaded tea known as [[gyokuro]] differs from kabusecha in that it is shaded for a longer period: about 20 days.<ref>[http://www.ujien.jp/lecture/kind/gyokuro-sencha/index.html Explanation of sencha, gyokuro, and kabusecha differences (Japanese)]</ref>
+Special nets (kabuse) are hung over the plants to obtain a natural shade without completely letting out sunlight. Kabusecha Sencha has a mellower flavour and more subtle colour than Sencha grown in direct sunlight.
 ==Gallery==