Sencha
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The most popular tea in Japan, its grassy notes are rapidly becoming an acquired taste in the U.S. where consumers are learning to appreciate its clear, pale-green liquor. Sencha is processed differently than Chinese green tea in that it is first steamed for 15-20 seconds to prevent oxidation before it is pan fried. The steaming imparts a more vegetal and greener color than Chinese-style green teas. Sencha is usually taken hot in cold months and chilled in the summer.
