Food · Teas
Sencha (Steamed Green Tea)
煎茶 (Sencha)
Also known as: Steamed Green Tea, Standard Japanese Green Tea, Daily Green Tea
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| Category | Food |
|---|---|
| Japanese labeling name | 煎茶 |
| Common Japanese notations | 煎茶, せんちゃ |
| Origin | Steamed and rolled green tea from sun-grown Camellia sinensis var. sinensis; principal origins Shizuoka, Kagoshima, Mie, Kyoto, Saitama (Sayama) |
| Typical functions | Standard everyday Japanese green tea, Bottled RTD green tea base (industry volume leader), Tea bag and loose-leaf retail, Tea-derived supplement extract (catechin/EGCG) |
| Regulatory status in Japan | JAS Standard for green tea (緑茶の日本農林規格) defines sencha as steamed-and-rolled non-shaded green tea. Origin protections exist for 'Uji-cha', 'Sayama-cha', 'Shizuoka-cha' GI designations. Catechin claims for FFC products are regulated under the FFC notification system. |
Sencha (煎茶) is Japan's everyday green tea — accounting for over 60% of all domestic green tea production. Made from sun-grown Camellia sinensis leaves that are steamed (not pan-fired like Chinese green teas) immediately after harvest, then rolled and dried, sencha balances the grassy fresh aroma, mild bitterness, and clean astringency that define Japanese green tea character. It is the foundation of Japan's massive bottled RTD green tea industry (Itoen Oi-Ocha, Suntory Iemon, etc.) and the workhorse loose-leaf tea of Japanese homes.
Classification
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Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Loose-leaf sencha (premium and standard retail)
- Sencha tea bags (mass-market retail)
- Bottled RTD green tea (the largest volume Japanese beverage category)
- Sencha extract for supplements (catechin and EGCG)
- Premium origin-named sencha (Shizuoka-cha, Sayama-cha, Kagoshima-cha gift SKUs)
What it is
Sencha is produced from sun-grown Camellia sinensis leaves (Yabukita is the dominant cultivar, accounting for ~75% of Japanese tea acreage). Within hours of harvest, leaves are steamed for 30–60 seconds (preventing oxidation and locking in green color), then rolled and dried over multiple stages to develop the characteristic needle-shaped finished leaf.
Sencha grades follow harvest timing and leaf quality. Shincha (新茶, first-flush) — harvested late April to early May — is the most aromatic and umami-rich, commanding premium pricing. Ichibancha (一番茶, first harvest) is the standard premium grade. Nibancha (二番茶) and sanbancha (三番茶) are later harvests, more bitter and used for everyday and industrial purposes. Aracha (荒茶) is the unrefined intermediate; finished sencha is the polished retail product.
Industrially, sencha is supplied as (a) loose-leaf retail in foil packets (50g–500g), (b) tea bags, (c) bulk leaf for RTD green tea manufacturers (the volume category — Japan's bottled green tea market exceeds ¥400 billion annually), and (d) processed extracts for supplements and functional foods.
Typical uses in Japanese products
Daily home brewing — the standard Japanese green tea consumed at meals, after meals, and during work breaks across Japanese households.
Bottled RTD green tea — Japan's largest beverage category. Major brands (Itoen Oi-Ocha, Suntory Iemon, Kirin Namacha, Coca-Cola Ayataka) source sencha as the principal raw material.
Foodservice tea supply — restaurants, cafes, and offices serving green tea as the standard accompaniment to meals.
FFC (Foods with Function Claims) and supplement applications — high-catechin sencha extracts marketed for fat-burning, antioxidant, and cardiovascular benefits (under FFC notification rules).
For OEM: loose-leaf retail private-label sencha, sencha tea bag products, RTD bottled green tea formulations (the volume category), premium origin-named gift sencha, and catechin/EGCG-fortified supplement ingredient supply.
Regulatory classification in Japan
JAS Standard for green tea (緑茶の日本農林規格) defines sencha as steamed-and-rolled green tea.
GI protection: 'Uji-cha' (Kyoto), 'Shizuoka-cha' (Shizuoka), 'Sayama-cha' (Saitama), 'Kagoshima-cha' (Kagoshima) and others have origin designations.
FFC catechin claims: sencha-extract supplements claiming function require FFC notification with documented evidence.
Allergens: sencha itself contains no major declared allergens.
Regulatory classification in other markets
| EU | Imported as Japanese green tea. EU pesticide residue standards differ from Japanese standards — exporters typically use EU-compliant cultivation. |
|---|---|
| USA | Imported under FDA standard food procedures. Established Japanese green tea retail category. |
| China | Imported under GACC rules. China has its own green tea industry; Japanese sencha positioned as premium imported specialty. |
| Korea | Imported as Japanese specialty tea. Korea has its own green tea tradition (nokcha); Japanese sencha positioned as premium import. |
Example products
Example finished products will be added after verification of origin (Shizuoka / Kagoshima / Uji / Sayama), harvest (shincha / ichibancha / standard), and product format.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
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Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
FAQ for OEM buyers
Q. Why is sencha steamed rather than pan-fired like Chinese green tea?
Steaming (the Japanese method, since the late 1700s) and pan-firing (the Chinese method) both deactivate the oxidation enzymes that would turn green tea into black tea, but they produce dramatically different flavor profiles. Steaming preserves chlorophyll (yielding sencha's vibrant green color and 'fresh grass' character), while pan-firing produces the toasty, nutty character of Chinese green teas. The choice defines the entire flavor identity of Japanese green tea — and is the reason Japanese sencha tastes nothing like a Longjing or Bilochun.
Sources · Last reviewed: 2026-04-28
- Japan Tea Industry Central Council — green tea processing reference
- Editorial — Japanese vs. Chinese green tea processing tradition
References
- MEXT Standard Tables of Food Composition — せん茶 茶 (16036)
- JAS Standard for green tea (緑茶の日本農林規格)
- Japan Tea Industry Central Council documentation
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.