Sencha is a Japanese high-grade green tea distinguished by its method of preparation and its significant role in Japanese tea culture. Unlike matcha, which is powdered, sencha consists of whole tea leaves that are steamed, rolled, and dried shortly after harvest to prevent oxidation, preserving their vibrant green color and vegetal flavor.
The steaming process, known as "asamushi" or "fukamushi" depending on duration, was developed in Japan in the 18th century and is key to sencha’s characteristic taste profile. Sencha is brewed by steeping the leaves in hot, not boiling, water, typically yielding a fresh, grassy infusion with mild astringency. As the most popular tea in Japan, sencha is commonly consumed daily, both hot and cold, and occupies a central place in Japanese cuisine, often accompanying meals or sweets.
For more on Japanese green tea, see ryokucha.