Sencha

Sencha, Japan’s most widely enjoyed green tea, is increasingly finding its way into modern gin distillation, offering a distinctly Japanese botanical note. Grown under full sun and harvested in early spring, sencha leaves are steamed, rolled, and dried to lock in their vibrant green colour and fresh, grassy aroma. When used in gin, sencha contributes a bright, vegetal complexity with subtle sweetness and an underlying savoury note often described as umami.

As a gin botanical, sencha adds a unique layer of flavour that complements traditional ingredients like juniper and citrus, while enhancing more delicate florals. Its infusion brings a refreshing crispness and a smooth, lingering finish—especially when paired with other Japanese botanicals such as yuzu, sakura, or sansho pepper.

The tea’s volatile aromatic compounds, including L-theanine and catechins, are carefully extracted through vapour distillation or maceration, requiring a delicate hand to preserve its nuanced character. Sencha is notably used in gins like Roku, where it represents summer within the spirit’s seasonal botanical philosophy.

Incorporating sencha into gin reflects the rising interest in terroir-driven spirits, offering drinkers a taste of Japan’s tea-growing heritage and craftsmanship. It’s a modern botanical that brings both balance and depth to contemporary gin expressions.