Moya Sencha No. 21 Organic Japanese Green Tea

Sencha, the Taste of Japanese Tradition

Japanese sencha green tea is the most famous tea in the world and the most widely drunk tea in the Land of the Rising Sun. It has a delicately sweet, umami, wonderfully refreshing, grassy flavor and a golden-green color.

Although the first records of sencha date back to the 8th century, it's widely believed that the tea as we know it was invented around a thousand years later by Nagatani Soen (永谷宗円). This tea grower refined the cultivation method and, unlike the senjicha traditionally drunk by poorer people, gave the tea a richer flavor and a green color. Soen also helped boost sencha's popularity and sales, and to this day it remains an everyday staple of Japanese life.

Sencha is an excellent choice for anyone wanting to get to know Japanese teas. It can also serve as an alternative to coffee or matcha, which is more commonly chosen in Europe - sencha differs from matcha mainly in how it's produced and prepared, as well as in its form and flavor.

Moya Sencha No. 21 - Origin

Sencha grows in many regions of Japan and, like most teas, belongs to the species Camellia sinensis. The Moya Sencha No. 21 available in our shop is sourced from farms in Kagoshima on the island of Kyushu, as well as Mie, Uji (in Kyoto Prefecture), and Miyazaki. It's a blend of tea from the first, second, third, and autumn harvests, combining the Okumidori, Yabukita, Saemidori, and Asanoka varieties. It's also available in biodegradable pyramid-shaped tea bags.

What to pair sencha with?

Sencha pairs best with lightly seasoned, mild dishes - grilled foods, vegetables, or seafood, for example - since a bold, intense dish could easily overpower this light tea. That said, it's usually drunk after a meal thanks to its beneficial effect on digestion.

How to brew sencha?

To brew Sencha No. 21 correctly, measure out 2-3 g of leaves per 200 ml of water at a temperature of 70-80°C. Brewing shouldn't take longer than 2 minutes, or the sencha will turn bitter. This tea can be brewed three times - each infusion reveals different flavor notes.

The word "sen-cha" (煎茶) literally means "tea boiled over a slow fire" and refers to the typical way loose-leaf tea is prepared, by pouring hot water over the dried leaves. To bring out sencha's rich, balanced flavor and aroma, it's best brewed with soft water with a neutral pH.

Benefits of sencha

Sencha is best enjoyed in the first half of the day thanks to its moderate caffeine content. One cup contains around 20-40 mg, which is less than coffee (about 95-165 mg) and usually less than matcha (about 40-135 mg), but more than, for example, bancha (about 15-25 mg) or kukicha (about 10-20 mg). While sencha gives you an energy boost and helps you focus, it doesn't cause an energy crash or jitteriness.

Sencha is well worth choosing, among other reasons, because it's rich in catechins and L-theanine. It helps slow down the aging process throughout the body, lowers levels of bad cholesterol, and helps keep blood sugar levels in check, as well as supporting healthy teeth and gums. Its leaves contain easily absorbed vitamin C, beta-carotene, folic acid, potassium, calcium, and phosphorus.

How to brew sencha?

Amount of tea: 2-3 g per 200 ml

Water temperature: 70-80°C

Brewing time: 2-3 min

Number of infusions: 3


How to make cold brew sencha?

Moya teas taste wonderful cold, too, and making cold brew is really simple. Just add the right amount of leaves to a bottle and pour in filtered water. Pop it in the fridge for about 7-12 hours, and your tea will be ready to enjoy!

Amount of tea: 7 g (about 3-4 teaspoons) per 350 ml or 15 g (about 6-7 teaspoons) per 750 ml

Brewing time: 7-12 hours