Description
Sencha tea’s production process differs from most Chinese green teas. Sencha green tea is first steamed (to prevent oxidization) before it’s rolled, shaped and dried. Chinese green teas today are usually roasted, shaped and dried.
Sencha Processing: What is simmering?
When it comes to sencha processing, the tea is steamed at a ‘simmering’ temperature, to avoid damaging the gentle tea leaves. Simmering is a cooking technique in which ingredients are prepared just below the boiling point, (which is 100 °C or 212 °F at average sea level air pressure), but higher than poaching temperature. To make the water simmer, the tea master needs to bring it to boil and then gradually reduce the heat until the formation of bubbles has ceased, typically a water temperature of about 94 °C (200 °F). Water at this temperature is ideal to steam sencha leaves.
