Sencha tea: This is why Japanese tea is so special

Sencha tea: This is why Japanese tea is so special

Regular consumption of green tea is said to lower blood sugar levels, boost fat burning and slow down the aging process. But there are many more reasons to treat yourself to a cup of Sencha tea here and there.

  • What is Sencha tea?
  • What is the difference between Sencha and Matcha?
  • When is Sencha harvested?
  • Sencha Tea: That’s in it
  • What are the effects of Sencha tea?
  • How is Sencha tea prepared?

What is Sencha tea?

In Japan, his home country, it is the most popular tea of ​​all: Sencha tea. But the aromatic green tea is also being consumed more and more around the world. This is not only due to its taste, but also to its special effect. Like black tea or oolong tea, sencha tea is made from the same plant. Only through cultivation and further processing does it get its finishing touches.

Unlike black tea, green tea is not allowed to ferment. To keep the leaves green and to prevent fermentation, the tea leaves are heated with hot steam for about 30 seconds immediately after harvest and then dried with hot air. Traditionally, the leaves of Sencha tea are then rolled by hand. This process breaks down the cell walls and the ingredients can better dissolve in water.

The name says it all: “Sen” means “steam” in Japanese and “cha” means tea. The largest Sencha tea-growing areas are the provinces of Shizuoka, Kagoshima and Mie in Japan. Sencha tea is also popular in China. There it is usually heated or roasted in a large pan, the wok.

What is the difference between Sencha and Matcha?

Unlike other popular green teas such as Matcha or Gyokuro, Sencha tea is not shaded but exposed to direct sunlight. Because the sun does exactly what makes the tea so special: the intense green is caused by the formation of chlorophyll, which is stimulated by the sun.

When is Sencha harvested?

Sencha tea can be harvested up to three times a year – between April and August. The earlier the harvest, the higher the quality of the tea and the sweeter the taste. Because the tea becomes more and more bitter the later it is harvested, the first tea of ​​the year is the most coveted and usually sells out within a very short time.

Sencha Tea: That’s in it

Like all other types of green tea, Sencha tea has a slightly lower caffeine content than espresso at around 60 milligrams per cup. But the caffeine in green tea is bound differently than in coffee. Thanks to the amino acid L-theanine, it is easier to tolerate and does not affect the ability to concentrate. As a result, Sencha tea has a stimulating and stimulating effect. In addition to bitter substances such as catechins, Sencha tea contains important minerals such as magnesium and calcium and vitamins A, B1, E and vitamin C. The green tea is also enriched with flavonoids, antioxidants and essential oils.

What are the effects of Sencha tea?

In addition to the stimulating effect of Sencha tea, a large number of clinical studies point to the positive effects of green tea in preventing diseases. Sencha tea is said to lower blood sugar levels and blood pressure – and thus the risk of a stroke or other cardiovascular diseases. Sencha tea is also used in many Asian homes as a traditional home remedy for diarrhea and flu. In addition, many studies have found an anti-carcinogenic effect of green tea.

Matcha tea: what can it do?

If you want to lose weight, you should also drink Sencha tea. Because this is supposed to boost fat burning. It is also good for the immune system, has an antibacterial effect and helps to detoxify the body. The tea also benefits beauty. The antioxidants it contains support cell renewal and thus slow down the aging process. In addition, it fights free radicals and reduces oxidative stress. However, pregnant and breastfeeding women and people with cardiovascular and kidney problems should not consume Sencha tea due to its stimulating effect.

How is Sencha tea prepared?

Proper preparation of Sencha tea is crucial. Since green tea needs space to develop its aromas, even the pot can affect the taste. That’s why you should rather use a large tea strainer than a tea infuser. Traditionally, Sencha tea is prepared in the Kyusu, a Japanese clay teapot.

In order to preserve all the active ingredients and to avoid the tea becoming bitter, Sencha tea should never be poured over with boiling water. The water should cool down before brewing until it reaches a temperature of 60-80 degrees. About 15 to 20 grams of loose tea leaves are needed to prepare one liter of Sencha tea. That’s about four to six teaspoons. You should also always make sure that the tea does not steep for longer than two minutes, otherwise it can taste bitter.

Incidentally, the secret of Sencha tea is that the tea can be brewed not just once, but several times. With each brewing process, it develops a slightly different taste.