Withered Sencha
萎凋煎茶
Withered sencha (icho sencha) introduces a deliberate withering step — borrowed from oolong and black tea traditions — before the standard sencha steaming process. After harvest, the fresh leaves are spread out and allowed to partially dehydrate and undergo very slight oxidation (typically 5-10%). This triggers enzymatic changes that produce floral and fruity aromatics absent in conventional sencha, adding layers of complexity while the subsequent steaming arrests further oxidation. The result sits in a fascinating middle ground: unmistakably a Japanese green tea in body and finish, yet with aromatic overtones reminiscent of a light oolong. Pioneering tea farmers across Japan are embracing this technique as part of a broader movement to expand the boundaries of what Japanese tea can express.
Processing Steps
Standard Brewing
Temperature
75°C
Water
80ml
Leaf
4g
Teaware
Kyusu (side-handle teapot)
Steep Time
A slightly higher temperature than standard sencha helps release the floral aromatics developed during withering. Consider using a gaiwan for an alternative approach that lets you appreciate the evolving fragrance across multiple steeps.
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