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Genmaicha vs. Sencha Genmaicha and Sencha are the common Japanese green tea in Japanese households. These teas are both popular and tastes good, but which is a better tea? Let’s talk and find out. Introduction to Sencha Sencha is the most popular and commonly found green tea variety in Japan. It is made from leaves of Camellia Sinensis plant. Unlike high-grade shade-grown teas, it is grown under direct sunlight. However, some farmers give Sencha plant shade for a specific day to get the desired taste and this variety of Sencha is known as Gyokuro and Kabusecha. Sencha means simmering tea, and it was introduced to the Japanese in the 18h century. Baisao was a tea seller in Kyoto who first used the simmering process. Instead of using a pan-fried method, which is common, he used to simmer tea leaves in boiling water to enhance their flavor. Sencha and Bancha are different as Sencha comes from young leaves while Bancha is considered a lower grade sencha and comes from mature leaves and stems that were harvested during autumn, and these leaves are roasted instead of steamed. Despite being a lower-grade Sencha, Bancha is often partnered with meals because of its strong taste. How Sencha is Made The steaming process is now widely used to stop oxidation in tea leaves and make green tea different from other tea. The process involves high heat for 2 seconds to 2 minutes, depending on the tea variety. In later processing, Sencha leaves are dried and rolled to be cut into long pieces but some varieties of Sencha leaves are cut into small pieces. The most common Sencha has a more astringent taste and darker leaves. But the taste and color variations in different kinds of Sencha tea. Kinds of Sencha Now we know that sencha is steamed leaves from Camellia Sinensis, which are not pan-fried. Moreover, Sencha tea is categorized according to the harvesting time or length of the steaming process. Futsu Mushi Sencha – this is the standard or regular Sencha. The sweet and bitter flavo

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