Discover the diversity of Japanese green tea Sencha. This tasting with Jozef “Zajo” Zajac explores how tea cultivars, steaming time and shading before harvest influence the flavour and character of Japanese green teas.

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Sencha – The Secrets of Japan’s Most Popular Green Tea

When and by whom was the modern steaming method for Japanese tea developed? How does steaming time influence the flavour and character of Sencha? Why are tea leaves often steamed for longer in southern Japan, while shorter steaming is preferred in the north? How does a tea plant’s age affect the flavour of its leaves? And what happens when tea plants are shaded for around two weeks before harvesting?

Discover the fascinating world of Japanese green tea Sencha and explore how processing methods, cultivars, the age of tea plants and shading before harvest influence the flavour in your cup.

One of the most important steps in Japanese green tea production is treating freshly harvested leaves with hot steam. This deactivates the enzymes responsible for oxidation while also influencing the tea’s colour, aroma, flavour and overall character. Differences in steaming time can be clearly reflected in the cup, ranging from a lighter, fresh and gently vegetal profile to a fuller infusion with a more pronounced flavour and richer texture.

We will also explore the effects of shading tea plants before harvest. This process produces Kabusecha, a tea whose leaves are typically shaded for around two weeks. Reducing direct sunlight changes the leaves’ chemical composition and influences the resulting flavour profile, often contributing to more pronounced umami and a gentler, less grassy taste.

Together, we will taste four Japanese green teas:

• Three Sencha teas made from different tea plant cultivars
• One Kabusecha, shaded for approximately two weeks before harvesting

We will compare their aromas, flavours and overall character, exploring how the differences express themselves in the cup. Discover the remarkable diversity hidden within the Sencha category and find out what distinguishes shaded Kabusecha.

The tasting will be led by Jozef “Zajo” Zajac, who will share fascinating insights into the history and production of Japanese tea and guide you through the tasting and comparison. Expect an engaging introduction, new discoveries and details that can easily go unnoticed when simply brewing a cup of tea. And, as always, there will be a little teaser for the next tasting at the end.

Join us and discover just how many different expressions of Japanese Sencha can be found in a single cup.

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• Venue: Čajový Dom, Povraznícka 2, Bratislava
• Date and time: 29 October 2026 at 5:00 pm
• Duration: approximately 2 hours

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