A young monk came to visit the wise tea master Lao Cha and, of course, they shared some tea.
– Sensei! – the young monk exclaimed, – this tea is so good, its taste is bold and fresh. Grassy, yet sweet! What is it?!
– It is Chumushi Sencha. Let’s not talk too much – just enjoy.
Sencha is the most widely enjoyed tea in Japan. Grown in full sunlight, sencha is noted for its delicate sweetness, mild astringency and flowery-green aroma.
The quality of sencha will vary depending on origin, time of harvest, and leaf processing techniques. Sencha can be translated as "roasted tea". This term refers to an older style of processing Japanese green tea that was influenced by Chinese tea processing methods. Today, most sencha is steamed instead of pan-roasted.
"Chumushi" means that the leaves are steamed slightly longer than traditional Asamushi Sencha, yet shorter than the Fukamushi style. The result is a rich flavor that is bold, slightly grassy and sweet, leaves a sweet aftertaste, and yields a remarkable vegetal fragrance.
Sencha has been the staple Japanese tea for over three centuries.
How to brew Japanese