Sencha vs. Matcha: Types of Japanese Green Tea
Sencha (煎茶) and Matcha (抹茶) are common types of Ryokucha (緑茶) or Japanese green tea, and in recent years, I have often seen these tea beverages sold in online stores overseas.
Sencha vs. Matcha
So today, for those unfamiliar with Sencha and Matcha, I will give an overview of the two types of Japanese green tea. Here I will compare them to make it easier to understand.
First, regarding the production, the tea leaves for Sencha grow without shielding from the sun. After harvesting, the leaves are steamed, rolled, shaped, and dried.
In contrast, the tea leaves for Matcha need to be covered to block direct sunlight. The picked leaves are steamed, dried without rolling, and carefully ground into powder.
Both Sencha and Matcha are unfermented green tea. Sencha is available in various forms, such as cans, PET bottles, tea bags, and powder, whereas Matcha usually comes in powder form.
Sencha is Japan’s most consumed tea and accounts for about 80 percent of Japan’s green tea production.
Meanwhile, we don’t drink Matcha much in everyday life. But as you know, it makes an indispensable part of 茶道 (Sado/Chado) or the Japanese tea ceremony.
As for the taste, Sencha is refreshing and easy to drink, so favored by everyone. On the other hand, Matcha has a rich and deep flavor, often used in Wagashi confections.
The caffeine amount is what many people want to know when drinking green tea. Compared to Sencha, Matcha contains lots of caffeine, prepared by dissolving tea powder in hot water.
(Reference Pages: Miyanoen, Senchado, Kyo-Chikiriya )