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n. Green tea whose leaves have been steamed to prevent oxidation, rolled, and then dried, typically producing a bright yellowish-green infusion. [Japanese (literally, "decocted tea," since sencha is steeped in a teapot, unlike matcha, the form of tea more common in Japan until the 18th century, which is mixed with hot water in the bowl from which it is drunk) : sen, to simmer, decoct, steep (from Middle Chinese tsian, to fry in shallow oil, simmer) + cha, tea; see CHANOYU.] |
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