What are tencha and sencha leaves?
Tea leaves depending on how they are grown, processed, and end use are divided into tencha and sencha leaves, both of which come from the same tea plant. Camellia Sinensis.
Tencha: Plants are shaded for about 3 weeks before harvest, reducing photosynthesis. This increases the amount of chlorophyll (deeper green color) and L-theanine, making the flavor sweeter and umami. After harvesting, the leaves are steamed to stop oxidation, then dried without being rolled. This light, crumbly texture makes them ideal for subsequent grinding into matcha powder.
Sencha: Grown without shading or light covering, developing more catechins (responsible for the bitter, astringent taste). The leaves are steamed and rolled several times into thin needles. This helps release more flavor during infusion.
Extractions
Camurri Industries offers equipment ideal for dispensing hot beverages, such as green tea, with stainless steel solutions available in a variety of capacities, from 1 to 100 liters. Imagine being in a spa relaxation room, comfortably seated while sipping a cup of hot tea, prepared in total autonomy thanks to our intuitive technology.
Camurri machines combine design and functionality, offering three different extraction methods for Sencha green tea: percolation with the Termorapid, infusion with the Hot Water Boiler, and cold infusion with the Frozen.
Percolation → 8-18 g/L
- Percolation tends to extract tea compounds more quickly, so a moderate amount is sufficient.
- If the contact time is short, you can approach 12 g/L, while with longer percolation you can stay at 8-10 g/L.
Hot infusion → 10-15 g/L
- The classic infusion method extracts flavors well between 70-80°C in 1-2 minutes.
- If the infusion time is short (1 min), you can increase the dose (toward 15 g/L). If you infuse longer (2 min), better to stay around 10-12 g/L.
Cold infusion → 5-8 g/L
- Cold infusion takes longer (4-12 hours in the refrigerator), so a lower dose avoids too strong or astringent flavor.
- If you want a more intense flavor, you can go as high as 8 g/L, but beyond that you risk making the tea too rich.
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