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Sencha
Sencha (煎茶) is a Japanese green tea. With a market share of over 80%, it is the most widely consumed type of Japanese tea. The main difference from green teas from China is the steaming technique used to stop oxidation.
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Sencha production
All types of tea come from the tea plant. The difference between the different teas lies in the cultivation, the cultivar and processing. Most sencha is made from tea leaves that are grown unshaded. The leaves used are from the first or second harvest (but you won't find such sencha in our selection because we are after quality, so first harvest "ichibancha" is the only option).
After picking, the tea leaves are steamed to prevent oxidation. This process takes less than a minute but is the most important step and is the main difference between Japanese and Chinese green tea. In Japan, steam is used and in China they stick to the older process - dry heat.
The best of the Kinezuka family teas. Shaded shincha of the highest quality.
OShincha from the Kinezuka family production - this time from the rare Inzatsu cultivar. 04/2025 - Shizuoka
Excellent Shincha from Fujieda - sweet and fresh with a pleasant aroma. 05/2025 - Shizuoka
"Dew of Light" - Premium shincha from the Tsuyuhikari cultivar produced by the Kinezuka family. 05/2025- Shizuoka
Sencha by the Pond, an invigorating tea with a pleasant sweetness typical of the Yabukita cultivar.
Emerald colour and velvety taste. Deeply steamed Japanese green tea grown on a family farm in Shizuoka. One of the most popular teas in the Rishe Tea selection....
"Z1" - Premium shincha from rare cultivar produced by the Kinezuka family. 05/2025 - Shizuoka
