Sencha: origin, benefits, and comparison with matcha

Sencha is the most consumed green tea in Japan. Infused leaves, fresh and vegetal flavor, gentle caffeine: here's its origin, its benefits, and a clear comparison with matcha to help you choose the tea that suits you best.

Behind the global success of matcha, there is a more discreet but equally Japanese tea: sencha. While matcha is whisked into a powder, sencha is brewed from leaves, like a classic tea. Both, however, come from the same plant and share some of their benefits.

Understanding sencha helps to better position matcha in the family of Japanese green teas, from sencha to matcha, and to know which one to put in your cup depending on the moment.

What is sencha?

Sencha is a Japanese green tea made from the leaves of Camellia sinensis, the same plant as matcha. It alone accounts for the vast majority of tea production in Japan, making it the everyday hot drink in many Japanese homes.

Unlike matcha, sencha is not ground into powder. The leaves are rolled into fine needles, then steeped in hot water before being removed. So, you drink the infusion, not the entire leaf.

The origin of sencha in Japan

Sencha as we know it today appeared in Japan in the 18th century, when a new method of preparing green leaves spread. This technique yielded a fresher, greener tea than the roasted teas of the time, and its success has not waned since.

Full sun cultivation

Sencha grows in full sun, without shade. This is a major difference from matcha and gyokuro, which are shade-grown in the weeks leading up to harvest. This sun exposure gives sencha a more vegetal profile and a more pronounced astringency, with less umami than shaded teas.

A steam-cooked tea

Immediately after harvesting, sencha leaves are steamed to stop their oxidation. This Japanese-style step preserves the green color and compounds of the tea. The leaves are then dried and rolled, which sets their characteristic needle shape.

The benefits of sencha

Like matcha, sencha belongs to the family of non-oxidized green teas. It shares some of the benefits of green tea and its differences from matcha, while maintaining its own distinct personality.

Antioxidants and vitamin C

Sencha is rich in catechins, natural antioxidants found in green tea, including the famous EGCG. It also provides vitamin C, better preserved thanks to steam cooking. These compounds help protect cells against oxidative stress.

Gentle caffeine

Sencha contains caffeine, but in more moderate amounts than matcha, because you don't ingest the entire leaf. Combined with the L-theanine naturally present in green tea, this caffeine offers a more sustained energy than coffee, without a sharp jolt.

Sencha or matcha: a comparison

Sencha and matcha come from the same tea plant, but everything about them in the cup is different: cultivation, preparation, and intensity. The table below summarizes the essentials.

Matcha contains more caffeine and antioxidants because the entire powdered leaf is consumed. Sencha remains lighter and easier to drink throughout the day. For a profile even closer to matcha in terms of sweetness and umami, gyokuro, a shaded green tea with a profile similar to matcha, bridges the gap between the two.

How to prepare sencha

Sencha is easy to prepare, provided you don't scald the leaves. Water that is too hot brings out bitterness and masks the tea's fresh, vegetal flavor.

Some tips for a perfect cup:

• Use about 2 grams of leaves for 15 cl of water.
• Use water at around 70 to 80 degrees Celsius, never boiling.
• Steep for one to two minutes, depending on desired intensity.
• The same leaves can be re-steeped two to three times.

Sencha is best enjoyed plain, without milk or sugar, to fully appreciate its fresh flavor. It's also a good tea for meals, being light and refreshing.

Sencha, matcha: which to choose depending on your desires

There is no single "best" tea; it simply depends on the moment. Sencha is suitable for those who enjoy a clear, light, and quick-to-prepare drink. Matcha is for those seeking a more sustained energy and a more enveloping ritual.

Depending on your mood, you can also switch between green tea, hojicha, matcha, and chai according to your desires. For an evening break without strong caffeine, roasted hojicha with grilled notes takes over, while genmaicha with roasted rice adds a gourmet touch to your table.

Frequently asked questions

Does sencha contain more caffeine than matcha?

No. For a comparable dose, matcha provides more caffeine because the entire powdered leaf is consumed. Sencha, whose leaves are removed after infusion, offers more moderate caffeine.

Are sencha and green tea the same thing?

Sencha is a type of green tea, but not all green teas are sencha. It is a specific Japanese variety, grown in full sun and steam-cooked, differing from Chinese green teas that are pan-fried.

Can you drink sencha every day?

Yes, sencha is well-suited for daily consumption due to its gentle caffeine. As with any tea, it's best to space it out from iron-rich meals and listen to your own sensitivity to caffeine.

What water temperature for sencha?

Water between 70 and 80 degrees Celsius is ideal. Hotter water makes the tea bitter and astringent. Simply let boiled water rest for a few minutes before pouring.

Does sencha replace matcha?

The two complement each other more than they replace each other. Sencha is an everyday tea, light and quick. Matcha remains more intense and ritualistic, ideal when you want more pronounced energy and flavor.

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