Aim for 70–80°C (158–176°F). Pour boiled water into a cup first and let it cool slightly to reach the right temperature. Lower temperatures bring out umami; higher temperatures highlight aroma and a crisp finish.
SENCHA
Sencha, the most widely beloved green tea in Japan.
Sencha, the most widely beloved green tea in Japan.
Crafted by steaming freshly picked leaves and rolling them as they dry, these tea leaves slowly unfold in hot water within your cup, yielding a beautifully clear, golden brew.
In particular, the "single-origin" sencha we so deeply cherish is a rare tea, sourced entirely from a single tea garden and a single producer.
Unblended and pure, it allows you to truly savor the distinct character unique to its specific terroir.
An exquisite harmony of umami, subtle astringency, and rich aroma brings a soothing moment of tranquility—whether accompanying a meal or offering a quiet pause in your everyday life.
We bring this special, hand-selected single-origin sencha from Roppongi Seichajo directly into your life.
Delivered alongside inspiring suggestions for a variety of ways to enjoy it.
What is SENCHA ?
SeNCHA is the most widely beloved green tea in Japan.
It is carefully crafted by steaming freshly picked tea leaves and rolling them as they dry.
SENCHA is a Green Tea.
First and foremost, its defining characteristic is that it is a green tea—meaning the leaves are kept entirely unfermented.
In fact, all types of tea originate from the very same plant, Camellia sinensis. Depending on the degree of fermentation (oxidation) the harvested leaves undergo, they transform into green tea, oolong tea, or black tea.
Sencha belongs to the category of "unfermented tea." Immediately after being picked, the leaves are heated to halt the oxidation process. This is precisely why it perfectly retains the fresh vitality of young leaves, a crisp, refreshing aroma, and a beautifully vibrant green.
"Steaming" the tea leaves
Its defining characteristic lies in "steaming" the tea leaves, rather than pan-firing them.
Even within the category of green tea, Japan and China differ in how they halt the oxidation process. Japanese sencha is defined by steaming the leaves, a method that beautifully accentuates its verdant, fresh aroma and a velvety, rich umami.
On the other hand, Chinese green teas—such as the renowned Longjing tea—are predominantly pan-fired in a wok, which imparts a toasted, nutty aroma and a mellow flavor.
Steamed Japanese tea brings forth umami and a crisp freshness, while pan-fired Chinese tea delivers a comforting toastiness and deep richness. This subtle yet profound difference in craftsmanship is what shapes their distinct, individual characters.
Umami: The True Essence and Charm of Sencha
A profound, dashi-like umami that gently unfolds across the palate with a single sip of sencha.
This distinct richness comes from theanine, a natural amino acid abundant in the tea leaves. Japanese green tea is uniquely rich in this umami component, allowing you to enjoy an exquisite balance between savory depth and subtle astringency.
Among the vast world of teas, a tea crafted specifically to be savored for its "umami" is exceptionally rare—making it a defining characteristic unique to sencha.
At Roppongi Tea Factory, we place equal importance on the tea's natural aroma (kouki), offering a curated selection of single-origin leaves, each possessing its own distinctive and captivating character.
Savoring Sencha: The Pure Flavor of the Leaf and the Art of Brewing
While Chinese tea culture is celebrated for its vast spectrum of fermentation—spanning green, white, oolong, black, and dark (pu-erh) teas—Japanese tea culture centers profoundly around steamed green tea, having meticulously refined its flavors through dedicated cultivation and the delicate art of firing (hiire).
Even with the exact same sencha, brewing it slowly at a lower temperature coaxes out its deep umami, whereas a quick steep with hotter water awakens a vibrant aroma and a crisp, clean finish. The ultimate charm of sencha lies in this very versatility—the ability to draw out a myriad of beautiful expressions from a single, precious leaf.
A Sencha Workshop for the Five Senses: Single-Origin Japanese Tea
The more you learn, the more tea fascinates.
Like wine or coffee, single-origin Japanese tea reflects the land and the maker's philosophy directly in the cup.
In this workshop, you'll experience haiken — the tasting method tea professionals use — with their own appraisal tools, reading the true character of each leaf through sight, touch, aroma, and taste. After comparing rare single-origin cultivars from Shizuoka to discover your own preferences, you'll learn how to brew and enjoy them in everyday life.
An invitation to the world within a single cup.
A voice
" I was able to try various types of Japanese tea, and it was a great learning experience."
SENCHA FAQ's
Brewing & Enjoyment
What water temperature should I use?
How much tea and how long should I steep?
As a guide, use 2–3g of leaves per person and steep for about 60 seconds. Adjust to taste. Pouring out every last drop keeps the second infusion delicious too.
How many infusions can I enjoy?
Two to three is typical. For the second, use slightly hotter water and a quick steep to enjoy a different aroma and sharper finish than the first.
Can I make it as a cold brew?
Yes. Steep the leaves in cold water in the refrigerator for about 【3–6 hours】 for a mellow cup with subdued astringency and pronounced umami — especially refreshing in summer.
Can I brew it without a teapot?
You can use a mug with a strainer or similar tools. That said, a teapot with room for the leaves to unfurl draws out more aroma and umami.
Choosing Your Tea
It's my first time buying sencha. Which should I choose?
We recommend "Uihana," which is easy to drink with mild astringency. Start with an approachable tea, then explore deeper, richer styles as you discover your preferences.
What's the difference between a rich-umami tea and a crisp, light one?
Generally, teas brewed slowly at lower temperatures have stronger umami, while those with high aroma and a crisp finish suit those who prefer a lighter cup. The flavor chart on each product page is a helpful guide.
How do gyokuro and kabusecha differ from sencha?
The cultivation method differs. Sencha is grown in full sunlight, giving a fresh aroma and moderate astringency, while gyokuro and kabusecha are shade-grown for a richer, more concentrated umami.
Which tea pairs well with meals?
A crisp, clean sencha enhances the flavor of food. It pairs well with rich dishes and Japanese cuisine in general.
Storage & Quality
How soon should I finish the tea after opening?
Because the aroma changes easily, please enjoy it within about one month of opening.
How should I store it?
Keep it sealed in a cool, dark place, away from heat, humidity, direct sunlight, and strong odors. If refrigerating, let it return to room temperature before opening to prevent condensation.
What is the shelf life?
Unopened, about one year from the production date is a guide. Please check each product's packaging for details.
The leaves have changed from green to a slightly duller color. Is it still drinkable?
Color and aroma naturally change over time. As long as there's no mold or off odor, it's safe to drink, though the flavor will have faded, so we recommend using it soon.
Can I buy in bulk and still keep the quality?
Yes. Quality is preserved while sealed. However, since flavor changes easily after opening, we recommend opening small amounts at a time.
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Roppongi, TOKYO