Sencha, or sen-cha, is the most popular type of green tea in Japan. It's known for its subtle sweetness, soft bitter notes and fresh green aromas. Sen-cha tea is harvested in the springtime. The leaves are steamed for about 30 seconds – unlike Chinese tea which is pan-fried. They’re then rolled into needle-like shaped and dried to retain the fresh, herbal aromas.
To brew sencha tea, steep 1 tablespoon of tea leaves in 350ml of water at 75-85C. Sen-cha tea is delicious by itself, but it also works very well as part of an infusion. Try mixing a little hibiscus with sen-cha.
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