Sencha
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| Type: | Green tea |
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| Other names: | 煎茶 |
| Origin: | Japan |
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| Brief description: | distinctive and fresh taste |
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| Temperature: | 80 ° C |
| Time: | 1 min. |
Sencha ( jap. 煎茶 ) is a Japanese green tea whose special property is a distinctive and fresh taste and which has very uniform leaves . It is typical of Japanese green teas that they are usually briefly treated with hot steam to prevent fermentation after they have been pre-dried with hot air. In contrast to this, fermentation of green teas in China is mainly prevented by roasting the pre-dried tea for a short time at approx. 280 ° C.
Regions
About three-quarters of the crops grown in Japanese tea gardens tea is Sencha. Most regions produce different types, each named after its processing. Rolled needle-shaped sencha is processed in Shizuoka and the Yame region of Fukuoka . In other areas, such as Kyūshū , the comma-shaped leaves are processed ( Tamaryokucha ).
Cultivation method
There are different cultivation methods for green tea in Japan. Sencha comes from open fields ( red ones) that receive full sunlight. This differs from other types of tea, such as B. Gyokuro , which grow with reduced solar radiation ( oiishita en ).
Sencha is traditionally picked in three different harvest periods:
- Ichibancha (April - May)
- Nibancha (June - July)
- Sanbancha (August)
Taste / aroma
The color and quality of Sencha varies, depending on both the origin and the processing of the tea. Late harvests of Sencha have a more astringent effect, stronger flavor, and less aroma .
The earliest harvest Shincha (first Sencha harvest of the year) is available from April in southern Japan ( Kagoshima Prefecture ) and is known for its high vitamin content and sweet taste.
preparation
As usual with green tea, Sencha is infused with 60 ° C to 80 ° C hot water and left to steep for one to two minutes.
See also
Web links
Individual evidence
- ↑ a b The correct preparation of Japanese Sencha. Retrieved November 15, 2015 .