Sencha
Also known as Fukamushi
Japan's everyday green tea and its most popular. The fresh leaves are steamed briefly to stop oxidation, then rolled and dried into thin, needle-like strands. Deep-steamed sencha (fukamushi) is steamed for longer and gives up its colour and flavour quickly.
Taste
Fresh and grassy, with gentle astringency and a savoury note
How to brew
Around 80 °C for about one minute.
Cultural background
Kyoto Prefecture credits Nagatani Soen of Ujitawara with the method of steaming, kneading and drying the leaves; the year usually given is 1738. Sencha brought tea drinking to ordinary people, and the method spread to tea regions across Japan.
Where to drink it
No places on the map yet.
Sources
For everything above except our personal notes.