Japanese tea glossary
Sencha
Short answer: sencha is a Japanese leaf green tea commonly made by steaming young leaves, then rolling and drying them. In its traditional definition it is grown in the open, unlike gyokuro and kabusecha.
What defines sencha
Steaming halts enzymatic oxidation. Rolling shapes the leaves and redistributes moisture before drying. Japan’s Ministry of Agriculture presents sencha as the country’s most commonly consumed tea category. Its June 2026 report assigns sencha 48.1% of aracha production in 2025. This is a dated figure, not a permanent share.
The profile may combine umami, sweetness, astringency and bitterness. There is no single sencha taste. Cultivar, region, harvest, steaming and brewing matter as much as the category name.
Sencha and fukamushi sencha
Fukamushi sencha is steamed longer, two to three times longer according to the MAFF guide. Its leaves become more fragmented, the liquor more deeply coloured and the infusion time may be shorter. Strainer design can affect how easily these finer particles pour.
When choosing or brewing sencha, check the harvest, stated origin, steaming level and producer guidance. Commercial use of the word “sencha” may include intermediate practices, so the name alone should not be treated as proof that no shading was used.
Official sources
- MAFF, Uji Tea and sencha processing
- MAFF, tea situation report, June 2026
- MAFF, sencha and fukamushi sencha
Sources checked 13 July 2026.
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Last review
Definition checked 13 July 2026.