1.
sencha, green tea
The most commonly drunk type of Japanese green tea, made by steeping processed tea leaves in hot water. Distinguished from matcha (powdered tea) and other varieties by its brewing method.
Sencha tastes best when brewed with water that has cooled slightly, rather than boiling water.
Types of japanese tea
煎茶 is the everyday green tea of Japan, distinct from:
- 抹茶: powdered tea used in tea ceremony
- 玉露: a high-grade shaded tea with a rich umami flavor
- ほうじ茶: roasted green tea with a toasty flavor
- 番茶: coarser, everyday tea from later harvests
Brewing
煎茶 is best brewed at around 70-80°C, not boiling water. Using cooler water brings out sweetness and umami while reducing bitterness.