Sencha

Sencha is a type of Japanese green tea, produced by steaming the leaves to prevent oxidation, then rolling and drying them. It is one of the most popular teas in Japan, known for its balanced flavour profile, often described as grassy or vegetal with a slightly bitter finish. The steaming process preserves more of the tea's natural compounds compared to methods that involve pan-firing.

Sencha is primarily used as a flavouring ingredient in beverages, particularly kombuchas and other fermented drinks, where its distinct taste adds complexity. It can also be found in confectionery and baked goods to impart a subtle green tea flavour. Manufacturers use it to provide a natural, botanical flavour note.

Sencha is not regulated as a food additive in the UK. It is a natural foodstuff. Green tea, including sencha, contains antioxidants such as catechins, which have been studied for potential health benefits. Some research suggests these compounds may play a role in cellular health, but evidence is mixed and more robust studies are needed. The World Health Organization's International Agency for Research on Cancer (IARC) has classified drinking hot beverages at temperatures above 65°C as 'probably carcinogenic to humans', but this relates to the temperature, not the beverage itself.