These come from how young and hence tender the buds are. This way the tea leaves will cool down, and won’t be extracted by the remaining steam. So in short, yes Matcha is better than Sencha. Sure there are fancier ones like Gyokuro. They should be still warm, and the tea should have a nice green hue to it. Shincha differs from other types of tea because you will typically find the year of harvest included. This site is owned and operated by Ciuraru Dragos PFA, and is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Chinese green tea and Japanese green tea both come from the same plant: Camellia Sinensis. Unlike matcha, sencha is made from tea plants grown in full sun, which gives the tea a darker color and more astringent flavor. But Sencha is the standard. It is said that tea leaves from the first harvest are usually the best quality. Fukamushi means "Steamed for a long time". The difference between this type of green tea and Matcha, is that Funmatsucha does not get shaded from the sunlight, therefore enduring more photosynthesis, giving this tea a much more bitter taste. While Sencha often comes in rolled loose-leaf form, Matcha is a fine, stone-ground powder. A lightly rolled, cylindrical tea leaf that’s going to be left to dry out and preserve its shape. Known for its use in Japan’s formal tea ceremony, this is a powdered form of Tencha tea. Sencha tea is rich in polyphenols, including catechins. What is Green Tea? Sencha. Rolling the leaves gives them their needle-like shape. A major difference between Tencha and Gyokuro is that after it is harvested and cultivated, the Tencha does not go through the rolling process. Let all cups of water sit for  exactly 2 minutes. Sencha tea is a Japanese ryokucha (green tea… The difference between Gyokuro, Kabusecha, Sencha, and Bancha green teas from Japan is best understood through the leaf itself--its cultivation, harvest, and the resulting flavor. Both matcha and sencha are very popular types of teas, so we thought we would compare the two. Meaning that you will again need to boil water, pour it into empty cups, wait for it 2 minutes, then add the water to the teapot and let it steep for 1 minute and 30 seconds. It’s steamed for less time than its counterpart, and this results in a very pale, light green brew color. Also, it’s never an oxidized tea. Green tea is considered a healthy beverage. It is the baseline for which all other green teas are measured. I’ve grown up with tea, and discovered coffee only in college. Amounts of water and Sencha for 4 people is 2 grams/1 whole teaspoon per person, and as much water as each cup can hold. Konacha is essentially the bits of filtered out buds from the Gyokuro and Sencha processes. The difference that immediately stands out would be the price: bancha is always cheaper than sencha. When brewed properly, sencha is not highly acidic. Sencha ( 煎茶) is a type of Japanese ryokucha ( 緑茶, green tea) which is prepared by infusing the processed whole tea leaves in hot water. Once you’ve added the tea leaves, cover the teapot and steep for one full minute. Once you’re done serving into cups, make sure there is no water left in the teapot. For most cases, the leaves used for Sencha are sun grown. This tea is produced by blending Genmai, or brown rice, with green tea (cha). Gyokuro has a sweet flavor, making it a much sought after tea. Sencha is an everyday tea that tastes slightly sweeter than other green teas. When a typical green tea or sencha is brewed, it leaves many of its nutrients behind – filtered out by a tea bag or infuser. Sencha green tea is one of the most popular green teas the world over. The main defining differences between types of green tea stem from the where it is grown, the harvesting method, and the processing method. The oxidation step, which is customary for the Chinese process, is skipped here. There are a few extra steps we need to take, if we really want to enjoy this green tea the way it’s meant to be. There are many different types of Green teas that offer different types of health benefits. You can read a more extensive breakdown of the different types of … This tea is processed without grinding the leaves. Gyokuro - Gyokuro is made from from "Shinme" the first flush of tea leaves, and is shaded from sunlight for about 20 days before it is harvested and processed. Konacha is frequently mistaken for Funmatsucha, but what many do not realize is that although Konacha means powder tea, it is not a powder. Matcha is a fine, vibrant green powder that has been stone-ground, while sencha is the loose leaf that has been steamed and rolled. It uses the Camellia sinensis tea plant, like most other teas. Difference #4: Caffeine & L-Theanine. It is produced largely in China and Japan, with regional variations that make each country's green teas unique. There’s two types of Sencha available, and here they are: Asamushi Sencha is the lighter, more delicate version. Once the leaves are fully steamed, they will need to be rolled. Matcha powder is … Then, Sencha is a full leaf tea, while Matcha is a powdered green tea. The bitterness comes from higher levels of fluoride, becoming effective against tooth decay and halitosis (bad breath). The color of the brew and leaves becomes darker due to the removal of moisture and oxidation, but provides a rich taste. Once picked, the tea leaves are steamed, beginning with the youngest leaves at the tops of the plants. After this, the tea endures the same steaming and rolling process as Sencha, but since the tea is more difficult to shade and cultivate, the production cost and selling price are higher. The first difference between these two green teas is their texture and shape. Sencha is a type of sun grown Japanese green tea. If you’re a green tea fan then you’ve definitely heard of Sencha. It’s the freshness of taste and savory umami flavor that make a fine sencha. Place the teapot’s lid back on, but leave it ajar. It’s the most popular green tea in Japan, and one of the most common types of green tea you’ll find on the market, when looking for a Japanese green tea. Sencha tea is grown in the sun, which contributes to many of its nutritional attributes. You’ll note that the process is very similar to regular green tea, except there is no oxidation involved, and the heat treatment is very, very different. Make sure to measure out how much water fits into each cup, and how many cups you’re serving. Now let’s start with the most obvious, and important question… what is it ? However you should note that Sencha is a treat on its own, and has a completely different serving style than Western green tea. Vitamin C is key in treatment of the common cold and boosting the immune system, and is perfect for fighting off a cold in the winter. You’ll notice that Sencha is different from most other green teas around the world, because it’s processed in the Japanese fashion. That’s why you’ll find articles both on coffee and tea, respectively. Measure out 2 grams/1 teaspoon of Sencha for each person/cup. Individual regions add their own flavors and production strengths. Sencha tea comes from Japan. Despite the rich taste, fukamushicha can be drunk in large amounts due to its gentle effects on the stomach. Well, all types of tea come from the Camellia Sinensis, thought to be first discovered in China, but green tea is created from a specific process that separates it and its health benefits from the rest. It’s a bit lower in quality, but still good. It’s steamed for longer than Asamushi, and the leaves develop a dark, bright green color. However in many ways the similarities stop there. -Sun protection that works from the inside out, green tea neutralizes UV light, protecting against sunburns. Here’s a brief introduction to Japanese Green Teas: Sencha. What makes Konacha special is that it can actually be roasted into Houjikonacha, diluting the bitterness and providing a more robust flavor. It is able to maintain its sweet flavor because of the high levels of theanine, an amino acid that forms by shading the tea leaves from the sunlight about three weeks prior to harvest. Matcha tea powder isn’t brewed or infused. Sencha green tea will usually have around 20-30 mg of caffeine per cup, an average amount for green tea. But generally, Sencha has a deep, green flavor – almost vegetal. It is more pungent than the Matcha green tea. But do we really know what type of green tea we are drinking? The same process is repeated for the third steep, only now it will be 2 minutes instead of 1 minute and a half. Though it's similar to matcha in that they are both Japanese green teas, there are actually quite a few differences between the two. None at all. Sencha is grown in direct sunlight, and tends to be harvested in the first or second flush of leaves. The process for Gyokuro green tea is similar to Sencha, except that about 3 weeks prior to harvest the tea leaves are hidden from sunlight. This means the leaves are heat treated with steam, instead of firing them or baking in an oven (Chinese method). Also, Sencha is meant to be enjoyed like the Chinese Gong Fu – steeping for a short amount of time, then repeating the process. It’s also possible that this was the ancient way of brewing Sencha, and it’s become the traditional way, like other tea customs. This growth is harvested starting mid-spring, such as April. This prompts the second harvest 2-4 weeks after the first. Once the water is boiled, pour it into the empty tea cups. First, Sencha tea leaves are grown in the sun, while Matcha leaves are grown in the shade. The side effects are mainly due to the presence of caffeine in sencha. Tencha is made very similarly to Gyokuro Tea. Another difference is that Sencha is infused, and you only drink the liquid. However, Japanese sencha green tea is more robust and refreshing. Then, pour the slightly cooled water into the empty teapot. From Leaf To Powder, Matcha Explained, 12 Green Tea Health Benefits (Backed By Science), Green Tea VS Herbal Tea – 5 Differences Between Two Very Old Teas, 5 Easy Ways To Make Green Tea Taste Better (A Guide To Flavoring). Here is where the difference in growing methods (see #1 above) really matters. Think of the seaweed used in sushi. I hops this post helped you better understand Sencha and it’s delicate features. The whole process of drinking Sencha is more of a ceremony than a casual thing. And so on until the last harvest, which us usually the 4th. We’re going to be looking at matcha powder vs. sencha loose leaf to see which one tastes better and which is better for you. Like oolong tea, green tea is native to China. The teapot itself should be able to hold enough water for all the cups in the set. From when and how they're processed to the benefits they serve, Chinese green tea and Japanese green tea differ. Green tea is made by infusing green tea leaves in hot water. The first harvest is believed to produce the highest quality and most expensive leaves, thus leaving those to be most desired for processing and harvesting. Sencha, or loose leaf green tea, is the most popular kind of tea in Japan. Click on an image below to visit the respective section on our shop Gyokuro Kabusecha Sencha Bancha Sencha itself has a wide definition as tea leaf that is picked when young, steamed, rolled, and dried. Sencha Green Tea. During the rolling and shaping process some leaves may get broken, but this is not an issue. Aside from containing antioxidants which help to fight free radicals and reduce the risk of certain diseases including cancers and dementia, there are many other benefits to drinking green tea regularly: Shincha is harvested during the first flush of a plant, and normally hold a bitter taste. Genmaicha can be produced using a base of sencha, bancha, or other Japanese green tea although it is traditionally produced with a bancha base. The classic Japanese green tea. Both the teapot and the cups need to be hot, so as to not change the tea’s flavor. Sencha and its brewing method are really a beautiful thing. The farming of green tea has spread throughout Asia creating different varieties and strains of green tea. Because of this process, Gyokuro is able to contain large amounts of caffeine and chlorophyll, ingredients that stimulate the brain and nervous system, as well as stimulates healthy skin and tissue growth. This results in a better tasting green tea, and a definitely green brew color. Fukamushicha contains leaves from the Sencha, Gyokuro, Kabusecha, and even Bancha processes that are deep steamed providing a deeper color and brew. Meaning that each cup can hold about 5 full oz/150 ml of brewed tea. I hope you’ll enjoy these articles at least as much as I enjoy writing them for you. There are many other means in which we differ between different types of green tea, but here are a few different types of Japanese green tea. After the first harvest, the leaves will grow back as the plant continues to grow. After they are steamed, the leaves are dried out and rolled. Alright, we now know what Sencha is, how it’s made, and now we need to know how to brew a cup. There’s a lot of tradition behind this beautiful green tea, and there’s really a lot to admire about it. So, Sencha. Also, make sure to add 30 seconds to the full minute of steeping. Thanks to a short brew time, most cups hover around 20 to 30 milligrams. Most of the time, the leaves remain intact and large enough. The process for Gyokuro green tea is similar to Sencha, except that about 3 weeks prior to harvest the tea leaves are hidden from sunlight. The reason for this is the wealth of amino acids and the lack of catechin and caffeine. Japanese Green Tea vs Chinese Green Tea - 10 battles you don't want to miss. Usually, sencha tea is picked with the stem, shoot, and two or three opened leaves intact (more leaves are intact if picked by machine). Fukamushi Sencha- Fukamushi Sencha is the same as Sencha but it is steamed two or three times longer. Each winter, the tea plants undergo a process like hibernation. It is instead made up of small bits of leaves that are filtered out during the processing of Gyokuro or Sencha. This can further extract the tea leaves, and we don’t want that. After the shading, harvesting, and steaming, the leaves are then air-dried, removed of stems and veins, and then ground into a powder to be brewed. Shade-grown green tea has higher levels of caffeine. This is largely based off of the Song Dynasty custom, which would grind and brew the powder in hopes of acquiring the medicinal attributes. 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