Sencha – Gentei Shincha

Steamed Tea Background Information:
Steamed teas like sencha are one of the most traditional types of Japanese green tea. There are three main types of sencha; asamushi (light steamed, ~15seconds), chuumushi (medium steamed, ~15-45seconds), fukamushi (deep steamed, ~45+seconds). Lighter steamed teas tend to produce a golden yellow colour. Deep steamed teas however can produce vivid green colours usually with a thicker texture, and due to the longer steaming time the leaves are mostly broken and fragmented with many small particles, meaning we consume more nutrients (and caffeine!). Asamushi sencha leaves are mostly intact, rolled into needle shapes which unfold more attractively as infusions progress. Shincha (meaning new tea) is tea that has been picked during the first harvest of the year – in spring. Later harvests have drastically lower amounts of amino acids (which give us umami and sweetness) and higher catechin levels (astringency and some bitterness). After harvest the tea is steamed straight away to halt oxidisation, and will then go on to be dried and rolled through various processes, finally being fired (hiire) to further dry the leaves to under 5% moisture, and impart the final taste. Some Japanese green teas are made from blends of different cultivars or regions, and some are single cultivar (similar to coffee/whisky). Blends are created by tea masters who taste many teas and then choose a selection to combine for a desired final taste that is easier to replicate year after year by adjusting the cultivar ratios. Single cultivar teas show the drinker how that year’s particular harvest was for that cultivar, as easy year can be quite different. This allows the drinker to build up a mental profile of that cultivar’s characteristics with time, bearing in mind there will also be large influences from the region/terroir and the specific farmer and producer’s growing and finishing methods.

Notes For This Particular Tea:
This tea is a blend of cultivars from the producer based in Hoshinomura, Yame, Fukuoka, and has been especially picked on the 88th day of spring according to the traditional Japanese calendar (usually 2nd May but falls on 1st May in leap years like 2024). This day is referred to as “Hachiju hachiya” which directly translates to “88th night”, and tea picked in this manner is said to be more beneficial to our health and have more nutrients with a more delicious taste.

Sencha is a delicate tea and is sensitive to hot water temperatures. Because of this, please remember to cool the water down at least for the first infusion if you wish to enjoy the umami flavour. In order to enjoy the variety of tasting notes present (umami, amami-sweetness, shibumi-astringency and nigami-bitterness), we recommend controlling the water temperature according to the brewing guide below. Lower temperatures will bring out the umami and amami and with higher temperatures the shibumi and nigami will become more pronounced. In addition to the tasting profile changing in each infusion, you will also witness the bright neon green change to a darker, cloudy green.

Please experiment with brewing to find your personal preference. A good starting point is listed below.

Hot brewing guide:
Sencha 4 grams (~1 teaspoon)
Water 60ml
First infusion 60°C for 60sec
Second infusion 70°C for 30sec
Third infusion 80°C for 5sec

Cold brewing guide:
Sencha 12 grams
Water 800ml for 6-12 hours
Spring or filtered water is recommended (specifically we look for a TDS of 30-80 - if you’re in the north of england tap water should be fine, and if you’re in the south you are probably familiar with water filters already). Simply pour the tea leaves on water and keep in the fridge overnight, or for 6-12 hours. Avoid vigorous handling/shaking. We use an ice and water mixture so that the brewing temperature is around 6 degrees celcius from start to finish, but forgoing the ice is absolutely okay. The duration of the brew can be experimented with to find your personal preference and when you are happy with the flavour, strain and dispose of the leaves. Consume within 24 hours.

Storage:
Store in a cold environment (6-10°C) and avoid exposure to light, air, heat, moisture and strong smells - these will degrade your tea. Best consumed within 1-2 months from when it is first opened.