Chun Mee vs Sencha

Chun Mee

Chun Mee is a Chinese green rolled into small curved shapes, famously exported to North Africa. The cup is brisk and assertive with a distinctive plum-like fruitiness, dry grassy depth, and a slightly astringent finish. It is bolder than most Chinese greens and takes sugar or mint well. Quality varies widely, so the bright fruity note is a useful sign of a good lot.

Sencha

Sencha is Japan's everyday green tea, made by steaming the leaves to lock in a vivid green color. The cup is fresh and grassy with a pleasant vegetal depth, a gentle sweetness, and a clean, slightly brisk finish. Higher grades from the first harvest (shincha) add a softer, more umami-rich body. It pairs naturally with food and handles a second steeping well.

Chun Mee

Water temperature

75–85°C

Leaf to water

3g / 250ml

Steep time

2–3 min

Re-steep

2–3 times

Sencha

Water temperature

70–80°C

Leaf to water

3g / 250ml

Steep time

1–2 min

Re-steep

2–3 times

Chun Mee

Medium caffeine — roughly 25–45 mg per brewed serving

A moderate, steady lift without an intense spike.

Sencha

Medium caffeine — roughly 15–35 mg per brewed serving

A moderate, steady lift without an intense spike.

Chun Mee

China · Jiangxi

Chun Mee is produced mainly in Jiangxi and neighboring provinces for export markets.

Sencha

Japan · Shizuoka

Shizuoka is Japan's largest tea-producing region, with Uji and Kagoshima also famous for sencha.