Sencha is one of the most beloved green teas in Japan, known for its refreshing taste and health benefits. However, if brewed incorrectly, it can turn out too bitter or too weak. In this guide, we will explain how to brew the perfect cup of sencha to maximize its flavor.

The ‘Magic Temperature’ and ‘Golden Time’ of Sencha

To bring out the best flavor in sencha, water temperature and steeping time are key. Even with the same tea leaves, the brewing method can create either a mild sweetness or a refreshing astringency. Like magic, temperature and time control the taste.

• Above 80°C (176°F): 　　　　　　　　　　　　　　　　　　　　Extracts more catechins, resulting in a stronger, more astringent taste.
• 60-70°C (140-158°F): 　　　　　　　　　　　　　　　　　　Enhances amino acid extraction, bringing out a delicate sweetness and umami.

Step-by-Step Guide to Brewing Sencha

What You Need:

• Sencha tea leaves (high-quality loose leaf tea recommended)
• A kyusu (Japanese teapot) or a fine mesh tea strainer
• Filtered water
• Teacups or a small teapot
• A thermometer or a temperature-controlled kettle

Step 1: Heat the Water

The ideal brewing temperature for sencha is 70°C (158°F), but the best temperature varies depending on the type:

• Standard sencha: 70°C (158°F) for a balanced taste
• Premium sencha (Kabusecha, etc.): 60°C (140°F) to enhance sweetness
• Deep-steamed sencha (Fukamushicha): 75°C (167°F) for a richer flavor

Tip: If you don’t have a thermometer, you can cool boiling water (100°C/212°F) by pouring it into a teacup and then transferring it a few times.

Step 2: Measure the Tea Leaves

Use 2g (1 teaspoon) of tea leaves per 100ml (3.4oz) of water. If you prefer a stronger taste, slightly increase the amount.

Step 3: Steep the Tea

Pour the adjusted temperature water over the tea leaves and let them steep for 60-90 seconds. Be careful not to over-steep, as it may result in bitterness.

Step 4: Pour Evenly

When pouring from the kyusu, distribute the tea evenly among cups in a round-robin method (e.g., pour a little into cup 1, then cup 2, then back to cup 1) to ensure a consistent taste.

Step 5: Enjoy and Brew a Second or Third Infusion

Sencha can be steeped 2-3 times:

• Second infusion: Use 80°C (176°F) water and steep for 30 seconds.
• Third infusion: Use 85°C (185°F) water and steep for 10-15 seconds.

Tip: Adding a little sugar, honey, or milk creates a mild and pleasantly sweet tea.

Important Tips for the Best Flavor

• Avoid using boiling water → High temperatures make the tea bitter; cool it to 60-70°C (140-158°F) first.
• Do not over-steep → Keep steeping time within 90 seconds.
• Do not leave water in the kyusu → Pour out all the tea to ensure a balanced next infusion.
• Use the right amount of tea leaves → Too few leaves will weaken the flavor.
• Don’t waste the second infusion! → High-quality sencha can be enjoyed multiple times.

Conclusion

By brewing sencha properly, you can extract its delicate umami and enjoy a truly special tea experience. Adjusting water temperature, steeping time, and tea leaf quantity allows you to customize the flavor to your liking.

Enjoy the art of sencha brewing and create your perfect cup!