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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Japanese Tea Beyond Matcha: Sencha, Gyokuro, Kabusecha, Genmaicha, Hojicha
Japan's tea catalogue is much wider than matcha. Sencha, gyokuro, kabusecha, genmaicha, and hojicha each have distinct positioning for overseas buyers.
Read the trend reportAt a glance
| 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.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- 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)
Ingredient profile
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.
OEM applications
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. |
Market reference formulations
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.
Seasonality & supply calendar
- Harvest months
- First flush (一番茶): late April – May; second flush (二番茶): June – July
- Peak supply
- May (新茶 shincha season)
- Off-season
- Year-round via cold-storage of dried sencha
Source: 農林水産省 茶統計. Shizuoka, Kagoshima, Mie, Kyoto lead production; first-flush sencha commands premium pricing.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Refrigerated 4°C ideal; room temperature acceptable when sealed
- Conditions
- Nitrogen-flushed or vacuum-sealed; opaque packaging
- Shelf life
- 12 months sealed; peak quality within 6 months of harvest
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Kagoshima (~37% per R6 / 2024 — overtook Shizuoka for first time since 1959), Shizuoka (~35%), Mie, Kyoto (Uji)
- Import dependence
- 100% domestic for premium-grade per 茶生産統計; bulk-grade tea mixed with Chinese imports
農林水産省 茶統計
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Organic JAS | Common | |
| EU Bio | Common | |
| USDA Organic / NOP | On-request | |
| Halal | On-request | |
| Kosher | On-request |
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Sencha (Steamed Green Tea)?
- 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.
- What is the regulatory status of Sencha (Steamed Green Tea) 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.
- What products typically use Sencha (Steamed Green Tea)?
- 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)
- Where does Sencha (Steamed Green Tea) come from?
- Steamed and rolled green tea from sun-grown Camellia sinensis var. sinensis; principal origins Shizuoka, Kagoshima, Mie, Kyoto, Saitama (Sayama)
- What is the INCI / JSCI labeling name for Sencha (Steamed Green Tea)?
- JSCI: 煎茶
Related ingredients — substitutes, pairings, processing chain
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Regulatory guidance
Take the next step
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
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Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) 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.