煎茶の茶葉と一杯

#T003|What is Sencha

Sencha, the essential form of Japanese tea. Rolling seals the fragrance inside the leaf, and hot water draws it out a drop at a time. The name HITOSHIZUKU, and how to brew it.

#T004|What is Hojicha Du liest #T003|What is Sencha 3 Minuten Weiter #T002|What is Matcha

Pour to the very last drop.
There, everything the leaf has held is gathered.
Sencha is the foundation of Japanese tea, and its depth.

Sencha — the essential form of Japanese tea.

Sencha leaves and a cup

What is Sencha

Sencha is the most widely drunk tea in Japan, and its essential form. Freshly picked leaves are steamed to halt oxidation, then rolled as they dry. It sounds like a single simple process, but the depth of the steaming, the strength of the rolling, and the degree of the final firing shift the taste without limit.

The rolling has a purpose. Bruising the cells while drawing the leaf into a fine needle seals fragrance and umami inside it. Pour hot water, and it begins to unwind. To brew sencha is to spend a little time coaxing back out what the leaf has kept.

The Last Drop

The last drop

Sencha has an idea sometimes called the golden drop. The very last drop left in the pot holds the most concentrated umami — which is why you pour until nothing remains. MIOKA's sencha, HITOSHIZUKU, takes its name from that moment of concentration; hitoshizuku means a single drop.

Organically grown Yabukita from Wazuka, Kyoto, certified under Organic JAS. Behind a fresh astringency, a quiet sweetness lingers — a cup that belongs in the middle of an ordinary day, at the start of a morning or alongside the work of a table.

How to Brew

A cup of sencha

Leaves4–5 g (for two)
Waterapprox. 200 ml at 70–80℃ (pouring it once into a cup first brings it to about the right temperature)
Steepingapprox. 60 seconds
PouringA little at a time, alternating, to the last drop

Cooler water draws out umami; hotter water brings forward fragrance and freshness. Take umami in the first infusion, then use slightly hotter water for the second and let the freshness come through — two expressions from the same leaves.

A cup for the middle of the day

Sencha from organically grown Yabukita in Wazuka.

SEE HITOSHIZUKU

Teapots and cups: Kyusu (HISHIMA, Mino ware)Kyusu (KOKUGEN, Shigaraki ware)Yunomi sets. To see where sencha sits within Japanese tea as a whole, read A Map of Japanese Tea.

What the leaf sealed away, a drop at a time.
We named the tea after that last drop.

Fragrance Beyond Time and Borders.