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Sencha is the most popular tea in Japan. First developed in 1738 by Soen Nagatani in Uji on the outskirts of Kyoto, it became known for its briskness and sweetness and is now the first tea that comes to mind for many people when they think of “Japanese tea.” Today, it is produced in many parts of Japan. Sencha is known for being steamed after being grown in the sun to prevent oxidation. The leaves are then rolled into their signature needle-like shapes. First flush tea, harvested from late April through mid-May, is considered the best of its kind.
This tea comes from the Miyazaki prefecture. Miyazaki is the fourth major tea-producing region in Japan with its warm climate, moderate rainfall, and soil abundant with amino acids and minerals. Miyazaki Premium Sencha is made with leaves typically picked three to five days after the first flush harvest has begun. The bushes are shaded before harvesting, making the leaves retain a lot of umami. This makes this Sencha somewhat of a Kabuse Cha, a partially shaded Sencha between a Sencha and a Gyokuro, but this one is closer to a Sencha. Because it is first flush, this tea is considered to be of great quality and the added umami and reduced bitterness from shading produce a wonderful flavor.
