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Sencha tea, what it is and what are the properties of this ancient drink
By My Store Admin
Sencha is a very common green tea in Japan, in fact it represents 80% of national tea production, and is highly appreciated.
It is cultivated particularly in the south of Japan, which thanks to the peculiar climatic conditions represents an ideal place for the cultivation of green tea.
Sencha has dark and bright green leaves, with a characteristic needle shape.
Its preparation takes place by infusion, unlike Matcha tea, which instead, being a powdered tea, is prepared by suspension.
Its infusion has a color ranging from golden-yellow to an intense green and remains very transparent.
How is it grown?
Sencha tea, unlike Matcha and Gyokuro, is grown along wave-like rows exposed to direct sunlight for their entire life cycle and, consequently, has a rapid growth.
The plantations are of a variety of Camellia sinensis which is called Yabukita and its shrubs remain low and are arranged in a harmonious and orderly manner.
There are generally three different collections. The first at the beginning of May, the second at the end of June, and finally, the third at the beginning of August.
The NaturalBio Sencha tea comes from the first harvest, which takes place at the end of April, therefore called «Shincha tea» which means new tea and is the most valuable.
Only the first newly sprouted leaves are selected which have stored all the nutrients during the winter.
How is it processed?
Japanese green tea differs from Chinese green tea because it is treated with steamed.
After harvesting, the leaves are first exposed to the sun and after approximately 12-20 hours they are steamed for at least 30 seconds.
This process, also calledUji method, allows its oxidation to be blocked so that all its beneficial properties are preserved.
Furthermore, it gives the tea a particular flavour: with vegetal notes, almost herbaceous, similar to that of algae.
Next, the process called Rolling and Drying takes place in which the fibers of the leaves are softened allowing them to reach their characteristic thin needle shape.
Finally, drying which generally involves 4 phases of 20/40 minutes each and allows a large percentage of the water contained in the leaves to evaporate.
The benefits of green tea Sencha
Green tea is rich in antioxidants, precious molecules capable of preventing chemical reactions that lead to the formation of free radicals.
Furthermore, antioxidants protect the body's tissues by preventing cellular aging.
Green tea contains an important class of antioxidants, catechins. Among the catechins we findEpigallocatechin gallate (EGCg), an enzyme that seems to help better combat oxidative stress pathologies.
Sencha green tea supports the metabolism and has detoxifying and draining properties.
A regular intake would be able to promote correct intestinal function, stimulating peristalsis.
Finally, it would be able to increase concentration and stimulate the mind.
How to prepare Sencha tea?
Here's how to prepare Sencha tea according to the traditional method:
- Boil the water and let it cool in a container similar to a teapot called yuzamashi, alternatively you can use a bowl.
- Pour 200ml water into Japanese teacups and discard the remaining water.
The quantity of water in which the tea leaves are infused is very important to have a drink with the right concentration.
- Place the Sencha tea leaves in the teapot and add the water. The proportion is4 g of tea per 200 ml of water.
The temperature of the water is really a determining factor because it greatly influences the flavor of the tea.
The water should not be too hot, approximately 70°/80°. Ideally, wait 3 to 5 minutes after boiling.
It is important to know that water, when poured into another container, lowers its temperature by an average of 8 °C.
- Leave to infuse for 30 seconds and pour into cups. If the infusion time were too long, the result would be an excessively bitter taste.
It is possible to use the leaves another 3-4 times, and for subsequent infusions.
In the case of an infusion for several people, it is possible to pour the tea a little at a time, several times alternately into each cup, so as to obtain an infusion with the same taste for each one.
Appearance and Tasteof Sencha
Sencha tea has a very particular, refreshing and harmonious flavour, ranging from astringent to sweet.
This is due to two fundamental components that come into play at the time of infusion:
- theanine, an amino acid derivative of L-glutamic acid, responsible for the sweetness of tea,
- The catechin, a polyphenol responsible for the astringent and slightly nagging taste.
The leaves of Sencha tea have a needle shape and are a beautiful dark and bright green.
The steaming process gives Sencha fresh hints of spring grass, characteristic of this tea.
The color of the tea once infused can vary from golden yellow tending to green, up to a very intense green, but still remains transparent, not opaque.
Sencha is a tea with low theine content, which makes it perfect for drinking frequently.
Pairings
Green tea lends itself to countless combinations with food.
Fish and white meats cooked simply and lightly, grilled or grilled, go well with most green teas.
The combination of Sencha with both raw and cooked fish is excellent, it is often the tea they offer at Japanese restaurants.
Like all teas, Sencha is not only suitable for pairing with foods but also as an ingredient in recipes.
It can be used to flavor fish or vegetable broths, or it can be used as a spice.
Some scientific studies on the benefits:
Prodotti raccomandati
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