Sencha: Japan’s Most Beloved Tea
Sencha is crafted by steaming freshly plucked tea leaves, then carefully rolling them as they dry. When hot water is poured over the leaves, they slowly unfurl within the vessel, transforming into a beautifully clear, golden infusion.
Among our selections, the "single-origin" Sencha we hold dear is a rare tea, sourced exclusively from a single estate and a single producer. Unblended and pure, this single-origin tea allows you to fully savor the unique character born of its specific terroir.
An exquisite harmony of rich umami, subtle astringency, and a fragrant aroma accompanies your meals, while creating a gentle pause—a mindful punctuation mark in the rhythm of daily life—to bring you a moment of serene tranquility.
We deliver this meticulously selected single-origin Sencha to you directly from the Roppongi Tea Factory. May it bring you joy, along with inspiration to explore the many ways to savor your tea.
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.
The defining characteristic of Sencha is that it is literally a "green tea," meaning the tea leaves are completely unfermented.
All types of tea actually come from the same plant, scientifically known as Camellia sinensis. It is the degree of oxidation (fermentation) after harvesting that determines whether the leaves become green tea, oolong tea, or black tea.
Sencha belongs to the "unfermented tea" category. Once plucked, the fresh leaves are immediately steamed at high temperatures to stop the oxidation process. At our partner tea farms, leaves harvested in the morning begin their primary processing (Ara-cha) that very afternoon. To ensure the steam reaches all the leaves evenly, artisans carefully spread and level them by hand.
This balance of speed and meticulous care is the reason our Sencha perfectly retains the fresh vitality, crisp aroma, and vibrant green color of the young leaves. Unlike fermented teas such as oolong and black tea, being able to deeply and purely experience the terroir—reflecting the unique qualities of the tea farm, the maker, and the climate of that harvest year—is the distinctive appeal of Roppongi Tea Factory's Sencha.
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.
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.
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.
An Invitation to the World of Single-Origin Japanese Tea
Much like fine wine or specialty coffee, single-origin Japanese tea distinctively mirrors its terroir and the artisan's devotion within every single steep.
In this workshop, you will experience Haiken—the traditional evaluation and tasting method practiced by tea masters. Using authentic appraisal utensils, you will intimately read the inherent characteristics of the leaves through sight, touch, aroma, and taste.
By comparing rare, single-origin varieties nurtured in Shizuoka, you will not only discover your personal preferences but also learn how to seamlessly weave these tea rituals into the gentle rhythm of your daily life.
Welcome to the world of Japanese tea, experienced in perfect harmony with the exquisite, masterfully crafted vessels of wanova TOKYO.
Brewing & Enjoyment
Generally, the ideal brewing temperature is 70°C to 80°C.
Pour the boiling water into a cup first and let it cool slightly to reach the perfect temperature before steeping.
Brewing at a lower temperature (50°C) highlights the umami flavor, while a higher temperature (80°C–90°C) enhances the aroma and a clean, crisp finish. Avoid using freshly boiled water, as it can cause the tea to become bitter.
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.
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.
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.
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
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.
Generally, brewing tea slowly at a lower temperature results in a stronger umami flavor, while a higher temperature yields a cleaner, more refreshing taste.
This is due to the natural characteristics of amino acids, the primary source of umami. Because amino acids take time to extract from the tea leaves, a clear difference in flavor is created between a short, high-temperature brew and a low-temperature steep.
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.
A crisp, clean sencha enhances the flavor of food. It pairs well with rich dishes and Japanese cuisine in general.
Storage & Quality
Because the aroma changes easily, please enjoy it within about one month of opening.
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.
Unopened, about one year from the production date is a guide. Please check each product's packaging for details.
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.
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
