Most of the time, the leaves remain intact and large enough. It’s got more nutrients and a little more caffeine than Sencha, and this is due to two things: being a shade grown tea. 100% Money Back Guarantee | High-Quality Tea | Free Shipping | Superior Customer Service, 10 Different Types of Green Tea You Need to Know About. It uses the Camellia sinensis tea plant, like most other teas. Konacha is essentially the bits of filtered out buds from the Gyokuro and Sencha processes. 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. Kukicha is the remains left over from the production of Sencha, Gyokuro, and matcha teas, meaning it comes from good harvest, but is the mixed stem and stalk remains of these processes. 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. For most cases, the leaves used for Sencha are sun grown. Green tea is considered a healthy beverage. If you want to know more about coffee or tea, feel free to check the related articles below. Bancha vs sencha. What Is Green Tea? Matcha tea powder isn’t brewed or infused. Guess which one is which: Japanese vs Chinese Sencha Green Tea. Green tea gets its name from the natural green color of the leaves that the plant grows and green tint of the brew. Sencha Green Tea. Once the leaves have been harvested, they’re brought in to be steamed. Shincha differs from other types of tea because you will typically find the year of harvest included. Halting the oxidation process is the first step in green tea harvesting, but there are different types of this step as well.Â. It’s steamed for less time than its counterpart, and this results in a very pale, light green brew color. This is the first harvest, and it’s always been noted that it’s the best in terms of flavor. The farming of green tea has spread throughout Asia creating different varieties and strains of green tea. Genmaicha can be produced using a base of sencha, bancha, or other Japanese green tea although it is traditionally produced with a bancha base. Beginning with our previous list, I will now describe the health benefits of each of these teas offers your body. This means the leaves are heat treated with steam, instead of firing them or baking in an oven (Chinese method). For example, younger leaves and buds contain more caffeine than older mature leaves. 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. The bitterness comes from higher levels of fluoride, becoming effective against tooth decay and halitosis (bad breath). These come from how young and hence tender the buds are. The teapot itself should be able to hold enough water for all the cups in the set. Compared to Sencha, Bancha is much more bitter. Once you’ve added the tea leaves, cover the teapot and steep for one full minute. Types of Japanese Green Tea. This tea is most well known for being served at sushi restaurants where it is called “agari”. Its probably still a good idea to use your usual SPF, but green tea … It might seem like a lot, but keep in mind that you’ll steep them again, with another round of water. 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. Let all cups of water sit for  exactly 2 minutes. 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. Rolling the leaves gives them their needle-like shape. When removed from sunlight, the leaves endure less photosynthesis, keeping strong-flavored amino acids in the plant and giving Gyokuro its fuller taste. Brewed Green Tea vs. Matcha Green Tea Powder. Sencha Tea vs. Matcha. But I have a hard time picking a favorite between the two. Matcha is a fine, vibrant green powder that has been stone-ground, while sencha is the loose leaf that has been steamed and rolled. When re-steeping you should add just as much water as before, but you won’t need another round of Sencha leaves. 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. The first difference between these two green teas is their texture and shape. Once you’re done serving into cups, make sure there is no water left in the teapot. As autumn rolls around, the leaves change flavor dramatically and aren’t really great for green tea. Chinese green tea and Japanese green tea both come from the same plant: Camellia Sinensis. Known for its use in Japan’s formal tea ceremony, this is a powdered form of Tencha tea. The plants are always on steep terrain, places in terraces or in some way the side of a high hill or mountain slope. Depending on what kind of Sencha you’re using, it might be a lighter or deeper green. Sencha tea is a Japanese ryokucha (green tea… June 12, 2017. It is the baseline for which all other green teas are measured. Also, Sencha is meant to be enjoyed like the Chinese Gong Fu – steeping for a short amount of time, then repeating the process. Green tea is the most commonly grown type of tea in the world. Make sure to measure out how much water fits into each cup, and how many cups you’re serving. Sencha is an everyday tea that tastes slightly sweeter than other green teas. Depending on other factors such as growing methods, harvesting time and processing, that amount may be lower or higher. It is removed from sunlight three weeks prior to harvest, and then after harvest the leaves are steamed, air dried, and removed of vines and stems. It comes in several colors, and all variants are painted with the Japanese lucky cat motif. When removed from sunlight, the leaves endure less photosynthesis, keeping strong-flavored amino acids in the plant and giving Gyokuro its fuller taste. However, Japanese sencha green tea is more robust and refreshing. Japanese Green Tea vs Chinese Green Tea - 10 battles you don't want to miss. A lightly rolled, cylindrical tea leaf that’s going to be left to dry out and preserve its shape. Sencha and its brewing method are really a beautiful thing. 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. Then, Sencha is a full leaf tea, while Matcha is a powdered green tea. What you could do is use a glass jar/pot, and use a strainer. Each winter, the tea plants undergo a process like hibernation. Using a regular teapot, which is thicker and has no filter, will alter the water temperature in a way you can’t foresee. Despite being green tea, it’s not as easy to brew as you might think. 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). This is going to be a beginner’s guide, and cover most of the questions you’d have when you first find this tea. However, this means that when brewing Sencha you’ll need to give it plenty, plenty of room to unfurl as the leaves are larger than other green teas. It is produced largely in China and Japan, with regional variations that make each country's green teas unique. Matcha powder is … So in short, yes Matcha is better than Sencha. Fukamushicha goes through the same process as Sencha, but the difference comes when the normal Sencha leaves are removed and the Fukamushicha leaves continue to be steamed for three to four times longer. It is said that tea leaves from the first harvest are usually the best quality. Steaming the leaves is a relatively short process, and it ensures the leaves do not oxidize after being processed. Instead of consuming the most powerful part of the tea leaves, you toss them into the trash or compost heap. Difference #4: Caffeine & L-Theanine. 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 results in a better tasting green tea, and a definitely green brew color. Fukamushi Sencha is the most common version. It’s perfect for Brewing Sencha – small-ish cups, a good, large filer to keep the tea leaves, and a good lid to keep the heat inside the teapot. I hops this post helped you better understand Sencha and it’s delicate features. Shincha is harvested during the first flush of a plant, and normally hold a bitter taste. Loose-leaf green tea and matcha are harvested and processed differently. Instead of steaming the freshly picked leaves, Chinese green tea farmers pan-fry the leaves, which flattens and dries out the leaves, but also makes the leaves more stiff than the Japanese green tea. The tea leaves are harvested and sundried for up to … 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. Sencha tea is rich in polyphenols, including catechins. Providing natural caffeine accompanied with a sweet, thick taste, this Green Tea powder when mixed with hot water is commonly drank to fight illnesses in the family. Once the leaves are fully steamed, they will need to be rolled. The resulting brew is also a bolder green shade, and the flavor of the tea is more vegetal and pronounced than Asamushi. This tea is processed without grinding the leaves. When harvesting the tea leaves, only the youngest and most delicate ones are harvested. Since Sencha refers to the first flush of tea leaves, it has less time in the photosynthesis process, thus not spending as many minerals growing and maintaining a high Vitamin C content. This type of tea is more similar to white tea than black tea. This helps them keep their flavor, and makes sure you get the best product possible. This is as opposed to matcha ( 抹茶 ), powdered Japanese green tea, where the green tea powder is mixed with hot water and therefore the leaf itself is … Sencha tea comes from Japan. The side effects are mainly due to the presence of caffeine in sencha. Its caffeine content also makes it a healthier alternative to coffee. What makes Konacha special is that it can actually be roasted into Houjikonacha, diluting the bitterness and providing a more robust flavor. This tea is produced by blending Genmai, or brown rice, with green tea (cha). What is Green Tea? Matcha vs sencha benefits. A uniquely Japanese tea is genmaicha (also known as Gen Mai Cha or Popcorn Tea). 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. When a typical green tea or sencha is brewed, it leaves many of its nutrients behind – filtered out by a tea bag or infuser. Even though this tea may be bitter, it actually has as much and potentially more antioxidants than the normal tea strains. 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. That’s the closest you can get to the traditional method, in terms of heat transfer and flavor. Tencha is made very similarly to Gyokuro Tea. Sencha is grown in direct sunlight, and tends to be harvested in the first or second flush of leaves. It comes from stems that go through the Gyokuro process, and is known for its yellow brew. That’s why you’ll find articles both on coffee and tea, respectively. In the case of green tea, farmers steam and roast the newly picked tea leaves, preventing the oxidation process from occurring and stopping any fermentation from happening. This tea is good to drink before and after exercise to awaken and rejuvenate the body. Sure there are fancier ones like Gyokuro. This process provides a richer flavor and surprisingly has soothing effects on the stomach due to its light flavor. Green tea is made using the leaves of the same Camellia sinensis tea plant that are used in other true teas including oolong tea, white tea and black tea. After the first harvest, the leaves will grow back as the plant continues to grow. Not even a little, as you’ll notice when we discuss the production of Sencha. 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. It’s the freshness of taste and savory umami flavor that make a fine sencha. The rice provides a different grainier flavor, and acts as a soother to the stomach after consuming tempura or eating fried foods, Genmaicha acts a soothing agent for stomachs. Sencha tea is grown in the sun, which contributes to many of its nutritional attributes. Sencha is a type of sun grown Japanese green tea. Although both matcha and sencha leaves must first be steamed to prevent oxidation, they are harvested and processed very differently. 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. Because Tencha does not undergo the rolling process, the larger leaves release high levels of nutrients, minerals, and vitamins. For example, Japanese and Chinese green tea differ in the steaming process. Tencha is great for boosting energy and metabolism. Although more yellow or brown in color, the tea is still made from the stems of leaves that go through the Green tea process. 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. I hope you’ll enjoy these articles at least as much as I enjoy writing them for you. The oxidation step, which is customary for the Chinese process, is skipped here. Where Matcha is flavorful, umami-like, and slightly sweet the Sencha is more seaweed-like, and has a definite green taste, a bit bitter at times. I recently ordered a pound of genuine Japanese Sencha Green Tea from Harney & Sons (who turn out to be a long bike ride away at the Millerton end of the Harlem Valley Rail Trail), having had entirely enough of the rather bitter Chinese Sencha from the local grocery store.. Although Camellia Sinensis is the plant that all types of tea originate, the process of which it is harvested and processed defines what type of tea will be produced. It is more pungent than the Matcha green tea. Once picked, they’re sent to be steamed and further processed. Once springtime rolls around, the plants become active again and start to produce new growth. 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. You can read a more extensive breakdown of the different types of … Kukicha is also known as twig tea because unlike most teas, it is made with twigs and stems instead of the leaves. Green tea has been shown to have numerous positive effects on the skin, helping it stay clear, vibrant, and youthful. A dedicated tea set might seem like a lot for just one type of tea, but really it’s useful for most (if not all) Japanese green teas. So, after steaming, the leaves are sent to be rolled into their final shapes, and then left to dry. Fukamushi means "Steamed for a long time". The total volume of the teapot is 20 oz/591 ml, and it has 4 cups. You can find the Amazon link for this ceramic tea set right here, and check the reviews as well. Elevation is important, and you’ll often find tea farms on high slopes. 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. Green tea is best known for its health benefits and usage stemming from the ancient Chinese dynasties. There will be a a marked difference in flavor when deviating from the traditional method, and it would be a shame to ruin such a nice tea. But generally, Sencha has a deep, green flavor – almost vegetal. Bancha leaves tend to be picked in three periods varying between June and October, with the tea leaves becoming less desirable in each harvest. Thanks to a short brew time, most cups hover around 20 to 30 milligrams. You’ll notice that Sencha is different from most other green teas around the world, because it’s processed in the Japanese fashion. This prompts the second harvest 2-4 weeks after the first. Green tea is made by infusing green tea leaves in hot water. This tea has a very strong aroma, and although the health benefits are not vast, this tea is wonderful for visitors, cooking, or food accompaniment. Meaning that each cup can hold about 5 full oz/150 ml of brewed tea. If you’re looking for a recommendation, then this ceramic Japanese tea set is going to help you out. Konacha is a cheap tea since the leaves are essentially filtered out bits of other types of green tea, and does not have to be cultivated itself. When the tea leaves are picked, they are immediately exposed to oxygen and begin the fermentation process. Place the teapot’s lid back on, but leave it ajar. Chinese sencha, which is typically roasted, has lower levels of caffeine than most Japanese green teas. While Sencha often comes in rolled loose-leaf form, Matcha is a fine, stone-ground powder. It’s a bit lower in quality, but still good. This will both heat the teapot and also cool the water a little bit more. Use a timer for this, since it matters a whole lot. Secondly, the two teas differ in terms of the conditions in which they are grown in: loose-leaf Sencha is often grown in direct sunlight while Matc… Konacha is frequently mistaken for Funmatsucha, but what many do not realize is that although Konacha means powder tea, it is not a powder. Most cups hold 4-5 oz/120-150 ml of water. Also, make sure to add 30 seconds to the full minute of steeping. The full leaves provide large levels of natural caffeine and provides the nutrients to improve the metabolism. Once picked, the tea leaves are steamed, beginning with the youngest leaves at the tops of the plants. And so on until the last harvest, which us usually the 4th. Shincha Tea is essentially a first harvest tea, meaning that the leaves are the best quality and the most expensive. Like oolong tea, green tea is native to China. Keep in mind that the leaves can be steeped again. Fill each cup up to about 80% capacity. Sencha green tea is a safe beverage but it can have its own set of side effects. This growth is harvested starting mid-spring, such as April. 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. Matcha and sencha are two types of green tea that come from the same plant species known as camellia sinensis, yet they have a dramatically different texture. 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. Genmaicha is a Bancha or medium-grade Sencha mixed with roasted brown rice. Then, pour the slightly cooled water into the empty teapot. The main defining differences between types of green tea stem from the where it is grown, the harvesting method, and the processing method. It’s definitely not for everyone, and especially so because there is no sugar added to this tea. The result is a delicious nutty taste. A major difference between Tencha and Gyokuro is that after it is harvested and cultivated, the Tencha does not go through the rolling process. Unlike matcha, sencha is made from tea plants grown in full sun, which gives the tea a darker color and more astringent flavor. It’s steamed for longer than Asamushi, and the leaves develop a dark, bright green color. The green tea leaves of the first harvest, shincha, make the highest quality tea for a given year. Individual regions add their own flavors and production strengths. Photo courtesy of Japanese Green Tea Company Here’s a brief introduction to Japanese Green Teas: Sencha. The most commonly drunk variety of Japanese green tea is known as Sencha. If you’re a green tea fan then you’ve definitely heard of Sencha. This tea is at times shaded, but mostly sun grown. The difference that immediately stands out would be the price: bancha is always cheaper than sencha. 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