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Sencha is the most popular green tea, consequently it is the most wide-spread Japanese tea and a large selection is thus available on the shelves of the Marumoto teashop. The flavour of the golden green tea is highly dependent on the method of brewing, the temperature of the water being used, the length of soaking, the growing area and naturally the quality of the Sencha tea, but it can be generally stated that it is characterized by tart flavours, coupled with a refreshing experience and lasting “green” aftertastes. The green teas of the Marumoto tea shop all represent a high quality and the sencha type of teas sold by us come from the famous and prominent growing areas of Japan.

Ōmi Sencha Saiō

Ōmi Sencha Saiō

Refreshing green tea from old Ōmi Province • 80g

19.20ADD to cart
Premium Sencha Yabukita

Premium Sencha Yabukita

Extra delicate refreshing green tea • 80g

18.10ADD to cart
Chiran Premium Fukamushicha

Chiran Premium Fukamushicha

Rich mellow taste green tea • 80g

20.20ADD to cart
Marumoto Original Blend

Marumoto Original Blend

Unique tasteful green tea blend • 80g

21.90ADD to cart
Organic Kirishima Sencha

Organic Kirishima Sencha

Refreshing mellow taste bio green tea • 50g

17.00ADD to cart
Kagoshima Sencha

Kagoshima Sencha

Pleasant refreshing green tea • 80g

14.40ADD to cart

The physiological effects of green tea
The sencha tea variety possesses countless health-preserving and improving properties. Green tea is rich in antioxidants and also contains beneficial flavonoids. The beneficial effects of consumption on a regular basis are undeniable, in addition to the fact that it vitalizes and stimulates mentally; it also reduces the likelihood of developing diseases. Consumed on a daily basis, green tea significantly reduces the risk of heart and circulatory ailments and the risk of cancer, and is also effective against hypertension. Because of its caffeine content, many consume green tea as a refreshment; on the long term, the tea helps preserve mental vitality and may also prevent the development of old-age memory losses and Alzheimer’s. Green tea is a tea made without fermentation, via a steaming process, which is why it is outstandingly rich in flavour and exceptionally rich in vitamin C and theanine.

This is how Sencha tea is made
Sencha is made of the leaves of the tea shrub (Camellia Sinensis) grown under direct sunlight. The process of making green tea begins with machine or hand picking. Machine picking is becoming ever more wide-spread in Japan, but in many tea gardens the leaves are still being picked by hand. During tea harvest, only the young leaves are picked. Leaves from a different harvest are distinguished from each other. Generally, tea from the first harvest of the year is of the highest quality, with the best quality derived from mountainous areas. After picking, the leaves are steamed for approximately 20-30 seconds, thanks to which the fermentation of the plant is halted, subjecting the leaf to an anti-bacterial action. This is followed by the rolling, performed in three stages. With the first rolling, the water content of the leaves is reduced; in the second stage the leaves are gently pressed in order to rupture the cell walls and to achieve a more flavoursome end result. In the third step of the rolling, the tea gains its needle-like shape. Occasionally, this is also followed by a so-called curling. Subsequently, the green tea is dried and sorted. The tea is then roasted, which has a role in its preservation and in developing the final flavour. Once again, the tea is sorted and is then aged for weeks. As a last step, the final flavour of the Sencha tea is reached by formulating an optimal blend of selected teas.

The flavours of Sencha
Naturally, depending on the individual mixture, the flavour of green tea varies, but a few flavours are generally typical of Sencha. This is a fundamentally tart, delicately bitter tea; even its pleasant fragrance is evidently refreshing, just as the flavours have a truly refreshing impact on the consumer of Sencha tea. In addition to the mild tartness, rich side notes also appear in the green tea. The complete flavour experience includes the aftertastes following the sip, in which gently sweet notes are expressed. It can be stated that quality Sencha is rich in flavour with a strong, robust, defined savour; depending on how it is made, it has a strong character and is rich in catechin, but it may also be light with a soft flavour.

The making of green tea
Certain varieties may require varied methods of making in order to present their best flavours. Our product descriptions include recommendations for preparing these teas. Generally, approximately 1 teaspoon (2-3 g) of tea is required with 1 decilitre of water. Water may be poured over green teas more than once; their flavours and active ingredients are released gradually. The first brew has the highest caffeine content. Soft water is recommended; after boiling it, it must be poured over the tea at a temperature of 70 °C. Hotter water is better for subsequent pours. The hotter the water and the longer the period of soaking, the tarter the green tea . The strength of flavour of a Sencha variety of tea depends on the quantity and hardness of the water being used. The maximum value of good water hardness is 120; the calculation formula: Ca x 0,5 + Mg x 1,5.

Growing areas of Japanese green tea
The Marumoto Japanese teahouse and tea shop is explicitly proud of selling only products that are made under controlled conditions. These come to us directly from Japan, their origin is guaranteed and their high level of quality is warranted by the inspection. We select the green teas from growing areas that have a particularly good reputation within Japan itself. Japanese steamed green tea has many hundreds of years of history behind it and the famous Matcha (or Maccha), in addition to powdered green tea, has become a very important partaker in the world-conquering tea culture. Few people know that in the home country, similar to Matcha services, there are Sencha tea services as well, enriching and protecting the tradition of tea consumption. The growing areas of our green teas are located in the regions of Uji, Mie, Kagoshima, Fukuoka and Saga. Sencha tea, representing the highest level of quality and tradition, meant for gourmands, derives from the tea gardens of Uji in the county of Kyoto. The climate of the mountain region and its altitude is favourable to growing green tea of exceptional quality. To this day, Sencha made from the leaves of shrubs that grow here is served in the majestic tea cups of the current Japanese Emperor. Our menu also includes a selection of organic Sencha from organic farms, of outstanding flavour and with the recommendation of the owner, an offer that should not be missed.

Find your own favourite Sencha!

We wish you a pleasant tea experience!