There are various methods for fixation (killing the green), with steam fixation being one of the earlier techniques. Steam fixation was first applied to green tea production as early as the Tang Dynasty, when steamed green tea was in the form of compressed cakes. Later, the method of steam fixation was introduced to Japan, where it has been continued to this day and developed into Japanese steamed green tea, with steamed sencha being the main product.

The term "sencha" originally referred to a step in preparing tea for consumption, which involved boiling freshly picked tender tea leaves. After tea was brought to Japan, the steam fixation technique was largely phased out in China. Instead, pan-firing became the dominant method for green tea production in China. As a result, the term "sencha" became relatively unfamiliar in China. Over time, "sencha" gradually came to refer to a specific variety of tea—green tea produced through the steam fixation process. Today, what we call sencha is one type of green tea manufactured using steam fixation. The production process of steamed sencha involves steps such as storing fresh leaves, steam fixation, rough rolling, rolling, medium rolling, fine rolling, and drying.