Organic Sencha green tea

Delicate sweetness and mild astringency effect

POWDER Nothing But Plants®

16,00 €

Made in France | Ref. TS50
1 unit
3 + 1 free

Description: Organic Sencha green tea


Discover the exceptional properties of TEA with the new powder range from our new brand POWDER Nothing But Plants® range!

This product range offers an innovative concept: an alternative way of consuming dietary supplements and healthier foods – in milkshakes, salads or mixed with your favourite foods.


The finest green tea in Japan!

Prized by the elite and prepar through a formal ceremony, Sencha is a smooth green tea with broad leaves, which are steamed, rolled and dried directly in the sun.

In addition to be a powerful antioxidant, it has many others benefits, such as helping to combat DNA mutations, diabetes, inflammations, bacteria and viruses. Lastly, recent studies have linked sencha tea to cancer prevention.

POWDER brand Sencha green tea is organically grown. With is yellowy-gold color, our tea offers an exceptionally delicate sweetness and an mild astringency effect.


The tea plant (Camellia sinensis (L.) (Kuntze) is a shrub from the Teaceae family that grows in the wild in the tropics of Asia (1). Its perennial leaves are oval, dark green and shiny, and have small, whitish, somewhat drooping, solitary flowers (2).

There are 4 types of tea (white, green, black, oolong) with different varieties according to the origin, the size of the leaf and the harvest season.

Sencha Tea is a green tea, whose leaves, selected from the first flush (from late February to late May) (3), preserve their colour thanks to a vaporisation process that inactivates the enzymes and prevents their fermentation. Other famous green teas are Bancha, Gyokuro and Matcha (4).


Along with water, tea is the most widely consumed drink in the world (2). It began to be cultivated 2,500 years ago in southwest China for three main reasons: promoting health, increasing alertness and to make easier the communication with Gods during religious ceremonies, as explained in the Zhou Dynasty Manual of Rituals.

Shennong, who founded agriculture in China and the Emperor Huangdi were both regular tea consumers (4).

In the East, where green tea is preferred to black, Sencha is the best-known variety. Its name means ‘boiled or infused tea’ and it was the most exported product to the United States between 1859 and 1941 (4). In Japan today, Sencha consumption is part of a ceremony called the senchado (‘the way of the Sencha’), which is reserved for distinguished visitors (3).



The chemical composition of green tea is complex, but not all its active principles pass into the infusion. Only its low-weight molecules are passed, including polyphenols, caffeine (in a lesser quantity than coffee or black tea) (5), the amino acid theanine, vitamins and minerals (1).

The combination of these substances gives green tea its strong antioxidant power (5,6).

Most of green tea’s polyphenols are catechins: epicatechin, epigallocatechin, epicatechin-3-gallate and epigallocatechin gallate (EGCG) (1,6). They have antimutagenic, antidiabetic, anti-inflammatory, antibacterial and antiviral properties and, above all, cancer-preventive properties, as shown by numerous studies (5-7).

Caffeine is a stimulant of the central nervous system, which increases wakefulness, diuresis, gastric secretion and has an ergogenic effect. Its vasodilatory action at cranial level means that it can be used to combat migraines (1,7).

Various studies have suggested that consuming green tea reduces tooth decay, kidney stones and it has a beneficial effect on bone density. (5).


Sencha green tea can be drink as an infusion. To prepare a cup of tea, pour 200 ml of water heated up to 70-80ºC for 2.4g of Sencha green tea (approximately one teaspoon) and leave to infuse for 2-3 minutes.

The flavour of Sencha tea improves according to the quality of the water, which should be pure, fresh, filtered, odour-free and untreated. To avoid increasing the tea’s bitterness, water should not be boiling (8).


  1. Yamamoto, T., Juneja, L. R., & Kim, M. (1997). Chemistry and applications of green tea. CRC press.
  2. Serra, B. I., & Lluís, J. (2001). Gran enciclopedia de las plantas medicinales: medicina natural del tercer milenio/Josep Lluís Berdonces I Serra (No. C 615.321 B47 [19--].).
  3. Tokunaga M. & Pettigrew J. (2004). New tastes in green tea: a novel flavor for familiar drinks, dishes, and desserts.Kodansha International.
  4. Graham, P. J. (1998). Tea of the Sages: the Art of Sencha. University of Hawaii Press.
  5. Cabrera, C., Artacho, R., & Giménez, R.(2006). Beneficial effects of green tea—a review.Journal of the American College of Nutrition, 25(2), 79-99.
  6. Chacko, S. M., Thambi, P. T., Kuttan, R.,& Nishigaki, I. (2010). Beneficial effects of green tea: a literature review. Chinese medicine, 5(1), 13.
  7. Vanaclocha, B. V., & Folcara, S. C. (Eds.).(2003). Fitoterapia: vademécum de prescripción (Vol. 12). Barcelona.
  8. Masson.I Heiss, M. L., & Heiss, R. J.(2007). The story of tea: a cultural history and drinking guide. Random House Digital, Inc.

Organic Sencha green tea (Camellia sinensis (L.) Kuntze).


This product does not contain allergens (in accordance with Regulation (EU) No 1169/2011) nor genetically modified organisms.


Sencha green tea can be taken as an infusion. To prepare a cup, pour 200 ml of water heated to 70-80 ºC over 2.4 g of Sencha green tea (approximately one teaspoon) and infuse for 2-3 minutes.


Store in a cool dry place away from sunlight.


This food is manufactured under a GMP-compliant. GMPs are the Good Manufacturing Practice guidelines for the European food industry.

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