Sencha

Undoubtedly the most well-known of all Japanese green teas, sencha offers balanced aromas… And a thousand health benefits. 

The tea "sencha" derives its great sweetness from a technique unique to Japanese harvesters: immediately after harvesting, the leaves are steamed. This process called "steaming" prevents the tea from oxidizing and thus developing excessive bitterness. The steamed harvest is then dried and sifted, which removes its last impurities. The final crucial step: rolling the leaves. This transforms them into small tubes with such a characteristic shape and opens their cells. This will allow the sencha to release all its benefits and aromas during infusion.

Many scientific studies indicate that sencha is good for the human body. It is supposed to reduce blood pressure and cholesterol, promote skin health, stimulate metabolism, and even prevent the development of tumors. Does the secret of the Japanese longevity really lie in their diet? If so, there is little doubt that sencha, the most popular tea in the country with 70% of total production, is a crucial ingredient in their secret recipe for living long… Along with fermented ingredients like natto and umeboshi plums, of course.

We must clarify one thing: the production steps we describe in the first paragraph have a thousand variations. The leaves can be steamed for a brief moment or for two minutes, sifted at different temperatures and for more or less time, and so on. These slight variations are enough to profoundly change the taste of sencha. A longer sifting gives a stronger taste, a hotter drying brings a bit of bitterness… To discover all these differences, there is only one solution: drink sencha, again and again. After all, it’s good for your health.