Sencha vs Xinyang Maojian

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.

Xinyang Maojian

Xinyang Maojian is a famous Henan green made of small, slightly fuzzy buds and leaves, its name meaning 'hairy tips.' The cup is bright and fresh with pronounced vegetal depth, a brisk mineral edge, and a sweet, lingering finish. It is one of northern China's best-known teas and is valued for its clean, aromatic intensity rather than delicacy, brewing a lively pale-green liquor.

Sencha

Water temperature

70–80°C

Leaf to water

3g / 250ml

Steep time

1–2 min

Re-steep

2–3 times

Xinyang Maojian

Water temperature

75–85°C

Leaf to water

3g / 250ml

Steep time

2–3 min

Re-steep

2–3 times

Sencha

Medium caffeine — roughly 15–35 mg per brewed serving

A moderate, steady lift without an intense spike.

Xinyang Maojian

Medium caffeine — roughly 25–45 mg per brewed serving

A moderate, steady lift without an intense spike.

Sencha

Japan · Shizuoka

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

Xinyang Maojian

China · Henan (Xinyang)

Xinyang Maojian is produced around Xinyang in the hills of southern Henan province.