Withered Sencha
萎凋煎茶
Withered sencha (icho sencha) introduces a deliberate withering step — borrowed from oolong and black tea traditions — before the standard sencha steaming process. After harvest, the fresh leaves are spread out and allowed to partially dehydrate and undergo very slight oxidation (typically 5-10%). This triggers enzymatic changes that produce floral and fruity aromatics absent in conventional sencha, adding layers of complexity while the subsequent steaming arrests further oxidation. The result sits in a fascinating middle ground: unmistakably a Japanese green tea in body and finish, yet with aromatic overtones reminiscent of a light oolong. Pioneering tea farmers across Japan are embracing this technique as part of a broader movement to expand the boundaries of what Japanese tea can express.
Processing Steps
Standard Brewing
Temperature
75°C
Water
80ml
Leaf
4g
Teaware
Kyusu (side-handle teapot)
Steep Time
A slightly higher temperature than standard sencha helps release the floral aromatics developed during withering. Consider using a gaiwan for an alternative approach that lets you appreciate the evolving fragrance across multiple steeps.
Shop Withered Sencha
Available at Nio Teas, delivering premium Japanese tea worldwide.
Use coupon code BWM2OSUOS310 at checkout for a discount.