Which is the Better Tea? Genmaicha vs. Sencha

Genmaicha vs. Sencha

Sencha is the most popular and commonly found green tea variety in Japan. Unlike high-grade shade-grown teas, it is grown under direct sunlight. However, some farmers give Sencha plant shade for a specific day to get the desired taste and this variety of Sencha is known as Gyokuro and Kabusecha.

Sencha means simmering tea, and it was introduced to the Japanese in the 18h century. Baisao was a tea seller in Kyoto who first used the simmering process. Instead of using a pan-fried method, which is common, he used to simmer tea leaves in boiling water to enhance their flavor.

The steaming process is now widely used to stop oxidation in tea leaves and make green tea different from other tea. The process involves high heat for 2 seconds to 2 minutes, depending on the tea variety. In later processing, Sencha leaves are dried and rolled to be cut into long pieces but some varieties of Sencha leaves are cut into small pieces.

The most common Sencha has a more astringent taste and darker leaves. But the taste and color variations in different kinds of Sencha tea.

Genmaicha is actually Sencha with roasted brown rice added. It was named after the Japanese word for brown rice or grain, which has a brown coating. Brown rice is first soaked and steamed. Next, steamed rice is roasted and popped, which enhances their taste and gives a nutty aroma. It is then mixed with sencha leaves in different ratios which vary from vendor to vendor, to balance the two different kinds of taste.

The new form of tea has the savouriness of roasted brown rice and the grassy astringent flavor of tea leaves. A cup of Genmaicha has plenty of health benefits as it combines two beneficial ingredients. Sencha has a bit high caffeine level, and by mixing brown rice, it tones down to a healthier level.

Some tea that mentioned in this blog that we carry:

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