[2] The flavour depends upon the season and place where it is produced, but shincha, or 'new tea' from the first flush of the year, is considered the most delicious.

Setsubun or Risshun is the beginning of the sexagenary cycle; therefore, by drinking sencha one can enjoy a year of good health.

Depending upon the temperature of the water in which it is decocted, the flavour will be different, adding to the appeal of sencha.

[4] Some varieties expand when steeped to resemble leaf vegetable greens in smell, appearance, and taste.

[8] Kabusecha (冠茶) is sencha grown in the shade to increase amino acids, such as theanine, which contribute to its distinctive flavor.

[9] About a week before the tea leaf buds are picked in the spring, the plantation is covered with a screen to cut out the direct sunlight.

[10] Special nets (kabuse) are hung over the plants to obtain a natural shade without completely blocking out sunlight.