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Sencha simply means brewed tea. Today, it is the variety that is by far the most common in Japan. It is an incredibly good tea to have as an introduction to Japanese teas, and also to green teas in general. Sencha is good, but can vary somewhat in quality. The best-quality grades, usually from the spring’s earliest harvests, are similar to Gyokuro by nature – classy, sweet and algal, with a slight taste of tannin at the end. The lower grades (harvested later in the year) have slightly more bitterness, more robust flavours, and fewer aromas. Senchan’s algal tones highlight the fish taste, so the tea is especially suited for sushi or sashimi. The lower grades are suitable as a complement to rather more robust dishes.
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