Sencha's calling card is the seaweed-and-fresh-cut-grass hit that steamed processing locks in — the leaves go from picking to steam almost immediately, which halts oxidation and keeps that vivid green colour and the vegetal, coffee-tinged edge intact. That steaming step is also what separates this style from most Chinese green teas, which are typically pan-fired instead. The rolling into fine needle shapes comes after, sealing in the character before drying.
The name comes from the Japanese "sencha," referring to infusing whole leaves rather than grinding them to powder as with matcha. Sencha itself originated in Japan in the 18th century, and Chinese producers picked up the style in the late 19th and early 20th centuries, largely to serve Japanese and international demand. Zhejiang, Anhui, and Fujian became the main growing regions, thanks to climates and expertise suited to the method. The result sits close to Japanese sencha but carries its own inflection from Chinese terroir — brisk, smooth, with a lingering sweetness under the grassiness and a mellow, umami-leaning finish rather than the more marine intensity some Japanese senchas show.
Brew it at 80°C, around 90 seconds, with roughly 200ml of water per serving — cooler water than you'd use for black tea, since sencha turns bitter fast if oversteeped or scalded. A shorter steep leans lighter and greener; push toward the top of that range for more body. The leaves generally take a second or third infusion well, each one a touch softer than the last. Sencha carries a moderate caffeine load, less than black tea or coffee, and its natural L-theanine is often credited with the kind of calm, steady alertness this style has long been valued for rather than a sharp jolt.
