The first-flush tea season has arrived!
Sencha, with its refreshing aroma and umami taste, has long been a much-loved drink in Japan.
Today, we will talk in detail about Sencha.
First, we will explain the differences between teas made from CHANOKI.
TEAS MADE FROM CHANOKI
Although these teas are all made from the same tea plant called “CHANOKI” [Camellia sinensis], their production is what makes them all unique. Almost all Japanese teas, including Sencha, are steamed the day of harvest to halt oxidation and fermentation.
If tea leaves are not steamed (or pan-fried), fermentation continues and the leaves turn dark brownish in color, e.g. Oolong tea or Black tea.
Providing shade for the tea plants can literally change the type of tea it will become. Sencha tea is made from young and tender leaves grown under direct sunlight. Meanwhile, Gyokuro and Tencha teas are made from shade-grown tea leaves, resulting in more theanine (giving it a sweeter taste) and chlorophyll (enhances the color) than Sencha.
Generally, the harvest season of these green teas is from May to July.
Tea made from late harvest leaves is called Bancha, whether it’s roasted or not.
NUTRIENTS IN SENCHA LEAVES
< CATECHIN >
Tea catechins, a type of polyphenol with a bitter taste, were discovered in 1929by Dr. Tsujimura at The Institute of Physical and Chemical Research in Japan.
Many studies reveals that the Catechins contribute to:
Sunlight produces catechins in the tea leaves. So typically, Sencha contains more Catechin than shade-grown green teas, such as Gyokuro.
There are mainly 4 types of Catechins in Sencha; Epicatechin (EC), Epigallocatechin (EGC), Epicatechin gallate (ECG), and Epigallocatechin gallate (EGCG). All Catechins have shown antioxidant effect but EGCG is the highest. Each Catechin is extracted better at a certain temperature. In order to take Catechins effectively, let’s drink Sencha hot and cold!
NUTRIENTS IN SENCHA LEAVES
< WATER-INSOLUBLE NUTRIENTS >
Sencha tea contains Catechins and is water-soluble. However,it is said that 70% of nutrients such as dietary fiber, chlorophyll, protein and Vitamin A & E still remain in sencha leaves after brewing tea.
Some people may be concerned about pesticide residues when eating tea leaves, but please don’t worry.Our Organic Sencha is ideal for whole tea recipes, as there is no risk of it.
On the next article, we’ll show you the ways to use whole tea leaves in recipes to have all goodness from Sencha!
