If you have had the chance to visit our online store and see our teas, you will notice that Sencha is part of almost all our blends of green tea. We chose it because it is the type of the most popular tea in the Japanese culture. Based on known documents, the tea was brought originally by Japanese diplomats in China in the 8th century. The difference lies in the fact that in Japan, tea is steamed and China, mainly pan-fried.
"Sencha Japanese word translates as" green tea "."
Sencha Japanese word translates as "green tea". There are many types: Shincha / Ichibancha (picked first of the year), Chumushi (steamed), Asamushi (lightly steamed), Uji Sencha (the famous Japanese region), Genmaicha (roasted with rice) Fukamushi (steamed 1-2) minutes). They are all different in the process, the color of the liquor and taste.
The right time to pick the tea leaves Sencha arrives in early May. In Japan, even think that if you drink tea on the first day of harvest, you will have good health for an entire year. In the first 12-20 hours after harvesting, the leaves are steamed for 15 to 20 seconds, in order to prevent oxidation. Then they are rolled. Because the first two stages, the leaves retain their natural flavor and the nutrients. The third step would ride / dry. The water of the sheet would be almost removed and preserved quality. The final step would be to filter the leaves and stems of buttons and sort them according to their shape and their size.
"The most important is to avoid the small filters / filters because the tea leaves must have a lot of space to brew properly."
In terms of the brewing method, there is a right way to do it. First, try using a large teapot, large paper filters, high tea strainer also works. The most important is to avoid the small filters / filters because the tea leaves must have a lot of space to brew properly. Heat pure water / filtered at 80 ° C (at the time it starts to boil). Preheat the teapot and pouring cup of hot water (not boiling) water in a cup and then into the teapot. Add the desired amount of Sencha or as stated in the suggestions of the tea box and fill it with hot water. Infuse for 2-3 minutes, remove the strainer and prepare a delicious aromatic cup of tea.
"Sencha tea helps prevent heart disease, as well as cellular and genetic damage."
Everybody does not know it, but it was not until the late twentieth century that scientists in the Western world began to discover the properties of tea on the health plan. What we know already is that theSenchahelps prevent heart disease, as well as cellular and genetic damage. As its leaves in direct sunlight, it is rich in vitamin C, tannins, minerals and bioflavonoids. They also contain potassium which helps lower blood pressure. It was also proved that the Sencha tea slows down the aging process because it protects against free radicals thanks to vitamin C and catechin.
As we pointed out in our previous post, people begin to see the tea in a different light and consume new ways. This means that you can associate the Sencha (among other teas) with various foods. Tea is a great substitute for alcohol and caffeine during meals. The natural sweetness and bitterness Sencha make a perfect match with desserts. Like the carrot cake and cheesecake, milk chocolate or white. The dishes rich in dairy products generally create a good combination with Sencha. The important thing is that tea should appeal to your taste. Try different combinations and see what you prefer.
ABOUT GREEN TEA SENCHA
If you already Had a opportunity to pass by our online shop and taste our teas, You Would Form Sencha is apart of Almost all our green tea blends. We chose it Because It's The Most Popular tea types in Japanese culture. By tea Was Originally Known records Brought by Japanese diplomats from China in the 8th century. What makes it different Is That tea is steamed in Japan and in China mostly pan-fried.
The word from Japanese Sencha Translates as "green tea".It has many types: Shincha/Ichibancha (first picked of the year), Chumushi (middle steamed), Asamushi (lightly steamed), Uji sencha (from famous Japanese region), Genmaicha (roasted with rice), Fukamushi (steamed 1-2 minutes). They are all different in process, colour of liquor and taste.
"In the first 12-20 hours after harvesting leaves are steamed for 15-20 sec. in order to prevent oxydation."
The right time for picking Sencha tea leafs comes around early May. In Japan there even exists a belief that if you drink tea from the first day of harvest you will have good health for an entire year. In the first 12-20 hours after harvesting leaves are steamed for 15-20 sec. in order to prevent oxydation. Then comes rolling. Because of the first two steps the leaves will retain their natural aroma and all nutritional elements. The Third stage would be rolling/drying. Water from the leaf would be almost removed and quality preserved. Final step would be to filter leaves from buds and stems, and sort according to the shape and size.
When it comes to the brewing method there is a right way to do it. First and foremost, try to use a big teapot, large paper filters, a big tea strainer works well too. Most important is to avoid small filters/strainers, because tea leaves musthave a lot of space in order to infuse properly. Heat pure/filtered water to 80°C (when it’s just started boiling). Preheat the teapot and teacup by pouring hot (never boiling) water into a teacup and after into the teapot. Add desired amount of Sencha tea or as written in the suggestions on the tea box, and fill with hot water. Let it steep for 2-3 minutes, remove strainer and a tasty aromatic cup of tea is ready.
Not everybody knows but it’s only at the end of the 20th century scientists of the western world started to discover health properties of the tea. What we already know is that Senchahelps to prevent heart disease, cellular and genetic damage. Because its leaves are growing under direct sunlight, it makes them rich in vitamin C, tanin, minerals, bioflavonoids. They also contain potassium which helps to reduce blood pressure. It’s been also proven that Sencha tea slows down the ageing process as it protects from free radicals thanks to vitamin C and catechin.
"Natural sweetness and bitterness makes Sencha a perfect match with desserts."
As we pointed out in the previous blog post people are starting to see tea under a different light and consume it in new ways. It means you can pair Sencha tea (among other teas) with various foods. Tea is a great replacement for alcohol and caffeine during meal time. Natural sweetness and bitterness makes Sencha a perfect match with desserts. Such as carrot and cheese cakes, milk or white chocolate. As well as Savarin and Brie cheeses. Dishes rich in dairy products usually create a good combination with Sencha tea. Most importantly is that tea should please your taste. Try different combinations and see what you like the most.