How is Sencha Processed?

Sencha is a type of tea made by steaming the leaves, then rolling them multiple times into needle-like shapes. As green tea is a non-oxidized tea, it is essential to steam the leaves immediately after harvesting to prevent oxidation. Ideally, this steaming should occur the same day as harvest.

In tea production, the farmer's role is not only to cultivate tea but also to handle the initial processing, which requires having the proper equipment and skills. The goals of sencha processing are (1) to deactivate oxidizing enzymes, (2) to dry the leaves, and (3) to break down the leaf structure by rolling, which allows the tea’s flavor to be released when brewed. Without proper drying, tea leaves cannot be stored long-term, and without sufficient rolling, the flavor will not fully emerge when hot water is added. Sencha is completed through several rounds of rolling.

In the past, this rolling was done by hand, but today, it has been divided into several steps carried out by machines. Hand-rolling, however, is very challenging and requires significant time to master.

1. Steaming

Steaming is a crucial step to deactivate the enzymes in the tea leaves. The steaming time depends on the condition of the leaves but generally lasts about 30 to 90 seconds. If the leaves are under-steamed, they can develop a grassy smell, while over-steaming causes the tea's flavor to be lost. The length of steaming has a significant impact on the taste of the tea, so it is essential to carefully determine the optimal steaming time.

2. Primary Rolling

In this step, hot air is applied as the tea leaves are rotated using “kneading hands” and “leaf sorting,” allowing moisture to evaporate evenly and efficiently. Before primary rolling, excess moisture is sometimes removed using a leaf-beating machine to soften the tea leaves.

3. Kneading

This is the only step where the tea is kneaded without adding heat. Moisture is thoroughly kneaded out of the leaves, including the stems, to balance the moisture levels in the tea and shape it properly. This process takes about 15 minutes.

4. Intermediate Rolling

Here, the tea is further kneaded while being heated to roughly body temperature. This step lasts around 10 minutes.

5. Fine Rolling

Fine rolling shapes the tea leaves into needle-like forms, a process that takes about 40 minutes.

6. Drying

The tea leaves are dried, reducing their final moisture content to about 5–6%. This completes the primary processing of sencha.


The Difference bettween Light-steamed Tea and Deep-steamed Tea

The steaming time significantly affects the flavor of sencha. Light-steamed tea is steamed for about 30-50 seconds, while deep-steamed tea is steamed for around 60-90 seconds.

Light-steamed Tea:

  • Leaf Shape: The original shape of the tea leaves is more preserved.
  • Tea Color: Light yellow.
  • Flavor: Retains the original taste of the tea leaves, allowing subtle differences between leaves to be enjoyed.
  • Brewing Method: Takes longer to brew and requires more skill.
  • Region: Sencha from Kyoto is typically light-steamed.

Deep-steamed Tea:

  • Leaf Shape: The leaves become finer due to the longer steaming.
  • Tea Color: A cloudy, deep green.
  • Flavor: Less bitterness, making it easier to drink, though different teas tend to have a similar flavor profile.
  • Brewing Method: Requires a shorter extraction time and is easier to brew.
  • Region: Sencha from Shizuoka is typically deep-steamed.

 

How is Sencha Processed?