Both matcha and sencha are very popular types of teas, so we thought we would compare the two. It might seem like a lot, but keep in mind that you’ll steep them again, with another round of water. It’s got more nutrients and a little more caffeine than Sencha, and this is due to two things: being a shade grown tea. Gyokuro has a sweet flavor, making it a much sought after tea. It comes from stems that go through the Gyokuro process, and is known for its yellow brew. What is Green Tea? Well, all types of tea come from the Camellia Sinensis, thought to be first discovered in China, but green tea is created from a specific process that separates it and its health benefits from the rest. Another difference is that Sencha is infused, and you only drink the liquid. Sencha green tea is one of the most popular green teas the world over. The plants are always on steep terrain, places in terraces or in some way the side of a high hill or mountain slope. Green tea gets its name from the natural green color of the leaves that the plant grows and green tint of the brew. This is the first harvest, and it’s always been noted that it’s the best in terms of flavor. Some say it’s a bit like seaweed, but not in a bad way. Chinese sencha, which is typically roasted, has lower levels of caffeine than most Japanese green teas. It is removed from sunlight three weeks prior to harvest, and then after harvest the leaves are steamed, air dried, and removed of vines and stems. Then, Sencha is a full leaf tea, while Matcha is a powdered green tea. When brewed properly, sencha is not highly acidic. So, after steaming, the leaves are sent to be rolled into their final shapes, and then left to dry. The resulting brew is also a bolder green shade, and the flavor of the tea is more vegetal and pronounced than Asamushi. That’s why you’ll find articles both on coffee and tea, respectively. Thanks to a short brew time, most cups hover around 20 to 30 milligrams. It’s the most popular green tea in Japan, and one of the most common types of green tea you’ll find on the market, when looking for a Japanese green tea. Kukicha is the remains left over from the production of Sencha, Gyokuro, and matcha teas, meaning it comes from good harvest, but is the mixed stem and stalk remains of these processes. This can further extract the tea leaves, and we don’t want that. The rice provides a different grainier flavor, and acts as a soother to the stomach after consuming tempura or eating fried foods, Genmaicha acts a soothing agent for stomachs. And more interesting ones like the wonderful Genmaicha. This growth is harvested starting mid-spring, such as April. Place the teapot’s lid back on, but leave it ajar. Amounts of water and Sencha for 4 people is 2 grams/1 whole teaspoon per person, and as much water as each cup can hold. None at all. After the shading, harvesting, and steaming, the leaves are then air-dried, removed of stems and veins, and then ground into a powder to be brewed. It’s steamed for less time than its counterpart, and this results in a very pale, light green brew color. Then, pour the slightly cooled water into the empty teapot. Compared to Sencha, Bancha is much more bitter. Halting the oxidation process is the first step in green tea harvesting, but there are different types of this step as well.Â. While Sencha often comes in rolled loose-leaf form, Matcha is a fine, stone-ground powder. The oxidation step, which is customary for the Chinese process, is skipped here. Depending on what kind of Sencha you’re using, it might be a lighter or deeper green. Usually, sencha tea is picked with the stem, shoot, and two or three opened leaves intact (more leaves are intact if picked by machine). Sencha. Matcha powder is … Fukamushi means "Steamed for a long time". Let all cups of water sit for  exactly 2 minutes. Fill each cup up to about 80% capacity. Sencha is a type of sun grown Japanese green tea. When removed from sunlight, the leaves endure less photosynthesis, keeping strong-flavored amino acids in the plant and giving Gyokuro its fuller taste. So in short, yes Matcha is better than Sencha. And finally, the flavor difference is immense. The bitterness comes from higher levels of fluoride, becoming effective against tooth decay and halitosis (bad breath). Because this is a mixture of three different high quality tea processes, Kukicha has a light fragrance and flavor that provides relaxation and allows one to wake up feeling refreshed and ready. -Sun protection that works from the inside out, green tea neutralizes UV light, protecting against sunburns. This will both heat the teapot and also cool the water a little bit more. Sencha tea is grown in the sun, which contributes to many of its nutritional attributes. In the case of green tea, farmers steam and roast the newly picked tea leaves, preventing the oxidation process from occurring and stopping any fermentation from happening. Green tea is made by infusing green tea leaves in hot water. Because of this process, Gyokuro is able to contain large amounts of caffeine and chlorophyll, ingredients that stimulate the brain and nervous system, as well as stimulates healthy skin and tissue growth. Fukamushi Sencha is the most common version. Types of Japanese Green Tea. Funmatsucha has as much or even more antioxidants than normal Green Teas, so this strain specifically acts as a great agent to fight against the common cold, headaches, and illnesses. This type of tea is more similar to white tea than black tea. There will be a a marked difference in flavor when deviating from the traditional method, and it would be a shame to ruin such a nice tea. The process for Gyokuro green tea is similar to Sencha, except that about 3 weeks prior to harvest the tea leaves are hidden from sunlight. This is largely based off of the Song Dynasty custom, which would grind and brew the powder in hopes of acquiring the medicinal attributes. To start, as mentioned before, sencha is grown in the sun, but matcha is grown in the shade. The total volume of the teapot is 20 oz/591 ml, and it has 4 cups. A uniquely Japanese tea is genmaicha (also known as Gen Mai Cha or Popcorn Tea). Many people are aware of some of the benefits brought about from drinking Green Tea, but do not actually know what different types of green tea will do for your body. They have a wholly different way of going about brewing green tea, especially compared to the Western style. If you’re looking for a recommendation, then this ceramic Japanese tea set is going to help you out. The results were clear: Matcha green tea has significantly more EGCG than Sencha green tea from China. Think of the seaweed used in sushi. This tea is most well known for being served at sushi restaurants where it is called “agari”. Also, make sure to add 30 seconds to the full minute of steeping. But Sencha is the standard. Once the leaves have been harvested, they’re brought in to be steamed. The whole process of drinking Sencha is more of a ceremony than a casual thing. It is able to maintain its sweet flavor because of the high levels of theanine, an amino acid that forms by shading the tea leaves from the sunlight about three weeks prior to harvest. This helps them keep their flavor, and makes sure you get the best product possible. This means the leaves are heat treated with steam, instead of firing them or baking in an oven (Chinese method). Though sencha tea has an average amount of caffeine level, those who are caffeine sensitive have to be wary. This of it as kind of a white tea, in  terms of how delicate and light it is. Matcha and sencha are two types of green tea that come from the same plant species known as camellia sinensis, yet they have a dramatically different texture. What Is Gyokuro Tea ? But do we really know what type of green tea we are drinking? The first step is to boil the water, bringing it to 100 C/212 F. This is important, because the whole process of brewing Sencha relies on the water cooling down for s specific amount of time, in order to get to 80 C/176 F. If you’re wondering why you can’t just use water that’s already 80 C/176 F, it’s because the teaware needs to be hot, before we even begin brewing. After the first harvest, the leaves will grow back as the plant continues to grow. Brewed Green Tea vs. Matcha Green Tea Powder. It is the baseline for which all other green teas are measured. What you could do is use a glass jar/pot, and use a strainer. Bancha leaves tend to be picked in three periods varying between June and October, with the tea leaves becoming less desirable in each harvest. It’s the Japanese green tea that’s got everyone hooked, and it’s a little more affordable than Matcha. Konacha is a cheap tea since the leaves are essentially filtered out bits of other types of green tea, and does not have to be cultivated itself. Known for its use in Japan’s formal tea ceremony, this is a powdered form of Tencha tea. Today we’ll be covering how it’s made, from harvest to packaging. It is produced largely in China and Japan, with regional variations that make each country's green teas unique. Fukamushi means "Steamed for a long time". The first difference between these two green teas is their texture and shape. After the minute has passed, you can pour out the tea into the empty cups. Sencha green tea contains antioxidants, beta-carotene, calcium, catechins, folic acid, phosphorus, potassium and vitamin C that may only be found in nutrient-dense leaves. Because Tencha does not undergo the rolling process, the larger leaves release high levels of nutrients, minerals, and vitamins. Despite being green tea, it’s not as easy to brew as you might think. Shincha differs from other types of tea because you will typically find the year of harvest included. It’s the freshness of taste and savory umami flavor that make a fine sencha. Alright, we now know what Sencha is, how it’s made, and now we need to know how to brew a cup. Loose-leaf green tea and matcha are harvested and processed differently. Keep in mind that the leaves can be steeped again. Sencha tea is known for its health benefits, including its ability to fight chronic diseases, aid in weight loss, protect the immune system, increase energy, and stimulate cognitive activity.This popular form of green tea makes up approximately 80 percent of the tea produced in Japan, a major tea-drinking nation.. What is Sencha Tea? The first harvest is believed to produce the highest quality and most expensive leaves, thus leaving those to be most desired for processing and harvesting. Another difference is that Sencha is infused, and you only drink the liquid. Matcha is a fine, vibrant green powder that has been stone-ground, while sencha is the loose leaf that has been steamed and rolled. So, boil your water. Green tea is different from black and oolong tea because green tea leaves are picked and steamed raw, avoiding the oxidation process that leads to oolong and black teas. If you’re a green tea fan then you’ve definitely heard of Sencha. The green tea leaves of the first harvest, shincha, make the highest quality tea for a given year. Guess which one is which: Japanese vs Chinese Sencha Green Tea. Sencha has a very straight-forward process. Continuing with a ground tea, Funmatsucha is known for its cheap price and bitter flavor. Who knows what else you might find ? From when and how they're processed to the benefits they serve, Chinese green tea and Japanese green tea differ. Tencha is made very similarly to Gyokuro Tea. You can read a more extensive breakdown of the different types of … It is said that tea leaves from the first harvest are usually the best quality. Sencha tea is a Japanese ryokucha (green tea… This means that to brew a damn good cup of Sencha, you’ll need both the tea (the best you can find), and the tools. During the rolling and shaping process some leaves may get broken, but this is not an issue. There is also a different Sencha name for the first harvest – Shincha, or Ichibancha – meaning ‘first tea’. This tea is processed without grinding the leaves. Green tea is considered a healthy beverage. The color of the brew and leaves becomes darker due to the removal of moisture and oxidation, but provides a rich taste. However, Japanese sencha green tea is more robust and refreshing. Once the water is boiled, pour it into the empty tea cups. But I have a hard time picking a favorite between the two. It comes in several colors, and all variants are painted with the Japanese lucky cat motif. Once springtime rolls around, the plants become active again and start to produce new growth. The main defining differences between types of green tea stem from the where it is grown, the harvesting method, and the processing method. Though it's similar to matcha in that they are both Japanese green teas, there are actually quite a few differences between the two. Difference #4: Caffeine & L-Theanine. This is going to be a beginner’s guide, and cover most of the questions you’d have when you first find this tea. Sencha tea is rich in polyphenols, including catechins. Although both matcha and sencha leaves must first be steamed to prevent oxidation, they are harvested and processed very differently. This results in a better tasting green tea, and a definitely green brew color. Fukamushicha contains leaves from the Sencha, Gyokuro, Kabusecha, and even Bancha processes that are deep steamed providing a deeper color and brew. It’s steamed for longer than Asamushi, and the leaves develop a dark, bright green color. The result is a delicious nutty taste. Matcha vs sencha benefits. Chinese green tea and Japanese green tea both come from the same plant: Camellia Sinensis. And so on until the last harvest, which us usually the 4th. Sencha green tea is a safe beverage but it can have its own set of side effects. What makes Konacha special is that it can actually be roasted into Houjikonacha, diluting the bitterness and providing a more robust flavor. They should be still warm, and the tea should have a nice green hue to it. Despite the rich taste, fukamushicha can be drunk in large amounts due to its gentle effects on the stomach. A dedicated tea set might seem like a lot for just one type of tea, but really it’s useful for most (if not all) Japanese green teas. A lightly rolled, cylindrical tea leaf that’s going to be left to dry out and preserve its shape. First, Sencha tea leaves are grown in the sun, while Matcha leaves are grown in the shade. Bancha is the second harvest after the first flush has been taken for Sencha, then regrown. Konacha is frequently mistaken for Funmatsucha, but what many do not realize is that although Konacha means powder tea, it is not a powder. Once the leaves are fully steamed, they will need to be rolled. When harvesting the tea leaves, only the youngest and most delicate ones are harvested. This tea is good to drink before and after exercise to awaken and rejuvenate the body. This process provides a richer flavor and surprisingly has soothing effects on the stomach due to its light flavor. Using a regular teapot, which is thicker and has no filter, will alter the water temperature in a way you can’t foresee. Antioxidants of sencha fight free radicals that cause oxidative stress in the body. Measure out 2 grams/1 teaspoon of Sencha for each person/cup. There are many other means in which we differ between different types of green tea, but here are a few different types of Japanese green tea. This way the tea leaves will cool down, and won’t be extracted by the remaining steam. 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