Laoshan Green vs Sencha

Laoshan Green

Laoshan green comes from high-altitude gardens near the coast of Shandong, China's northernmost tea region. The cool, foggy climate gives the tea a gentle, nutty cup with toasted grain sweetness, a soft body, and a faint marine hint. It is pan-fired in the Chinese style and tastes rounder and warmer than most southern Chinese greens, with a calm, approachable character.

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.

Laoshan Green

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

Laoshan Green

Medium caffeine — roughly 20–40 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.

Laoshan Green

China · Shandong (Laoshan)

Laoshan green grows on the slopes of Mount Lao near the Yellow Sea coast of Shandong.

Sencha

Japan · Shizuoka

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