Sencha Tea – How it Works?
Sencha literally means “roasted (?) tea (?)”. However, the process by which sencha is created differs from Chinese green teas, which are initially pan-fired and could be more accurately called “roasted” teas.
Japanese green tea is first steamed for between 15-45 seconds to prevent oxidization of the leaves.
This also imparts a difference in the flavor between Chinese and Japanese green tea, with Japanese green tea having a more vegetable, almost grassy flavour (some taste seaweed-like flavours).
Then, the leaves are rolled, shaped, and dried creating the customary thin cylindrical shape of the tea. Finally, after drying, the leaves are fired to aid in their preservation and to add flavour.
Infusions from sencha and other green teas that are steamed (like most common Japanese green teas) are also greener in colour and slightly more bitter than Chinese-style green teas.
Very popular in Japan, Sencha is drunk hot in the winter and usually chilled in the summer.
Sencha has high levels of Catechin, a type of polyphenol and a powerful antioxidant. Antioxidants destroy free radicals, which can damage the body at the cellular level and make it far more susceptible to cancer, heart disease, and other degenerative diseases.
Although there are various kinds of polyphenols, catechins are the strongest. The most powerful catechin, Epigallocatechin gallate (EGCg), is abundant in green tea.
Catechin has also been found to be anti-bacterial and to lower the risk of heart disease. Catechin fights the free radicals that help arterial build up. Catechin also stops the platelets from forming clots which can lower blood pressure and cholesterol levels, thereby reducing stress.
