What’s the difference between Sencha, Tencha, and Matcha?

A few days ago, I was chatting with a tea-loving friend, and we couldn’t help but laugh as we tried to pronounce “Sencha, Tencha, and Matcha” without tripping over the words. It felt like a tongue twister or even a martial arts move! But behind these intriguing names lie three exceptional varieties of Japanese green tea, each with its own unique qualities worth exploring.

Curious about what sets these teas apart? Or wondering which one might become your new favorite? Let’s dive in—you might be surprised by what each one has to offer!

Sencha: Japan’s most popular green tea and our top seller

Sencha is Japan’s best-known and most widely enjoyed green tea, accounting for 75% of the country’s total tea production. Its vibrant, emerald-green color and unmistakably fresh flavor make it a staple for tea enthusiasts. Harvested three times a year, the flavor of Sencha evolves with the seasons: early harvests are sweet and mild, while later ones develop a richer, more bitter profile.

The name “Sencha” comes from the Japanese word “sen,” meaning “to pour,” reflecting the traditional method of steeping its leaves in hot water. Loved not only in Japan but also around the world, Sencha is our best-selling green tea for a reason—it’s fresh, versatile, and consistently high quality, making it a go-to choice for tea lovers.

Sencha Tea

Tencha: The elegant forerunner of Matcha

Tencha is a green tea with a very special role—it’s the base ingredient used to create the celebrated Matcha. Unlike other teas, Tencha leaves are shaded for a month before harvested, which enhances their rich green color and delicate flavor. After harvesting, the leaves are carefully processed to remove stems and veins, leaving only the pure, soft leaf material.

While Tencha is primarily used to make Matcha, it’s also enjoyed on its own or as an ingredient in Japanese cooking, especially in desserts. Its gentle taste and velvety texture make it an elegant choice for connoisseurs.

Matcha Tea

Matcha: The crown jewel of Japanese Green Tea

Matcha is the most refined and iconic green tea of Japan, made from finely ground Tencha leaves. Though its origins trace back to China, Matcha truly blossomed in Japan, where it became central to cultural rituals like the renowned tea ceremony, perfected by Sen no Rikyu in the 16th century.

Matcha is famous for its vibrant green color, creamy texture, and layered flavor profile, ranging from umami-rich to slightly sweet. Its production is meticulous—grinding the leaves into fine powder with granite stone mills can take up to an hour for just 30 grams of tea. This intricate process is part of what makes Matcha such a premium product.

Beyond its traditional roots, Matcha has found its way into modern cuisine, used in ice creams, chocolates, pastries, and even beverages. Proper storage in an airtight container ensures its fresh aroma and flavor are preserved.

Matcha Premium

Conclusion: Which one will win you over?

Each of these teas has its own charm. Sencha is fresh, approachable, and perfect for everyday enjoyment. Tencha offers a gentler, subtler experience and serves as the foundation for Matcha, the ultimate luxury tea with its intricate preparation and complex flavor.

Now that you know what makes each of these teas special, why not try them all? Discover your favorite and enjoy the journey through Japan’s world of green tea!