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How to Brew a Perfect Cup of Sencha

Sencha is undoubtedly the most popular tea in Japan, and is considered to be one of the most aromatic and delicious of all green teas.

Sencha is the number one popular tea in Japan and is considered to be one of the most aromatic and delicious of all green teas.

Any quality Sencha will yield its best flavor when brewed with below boiling water, and for less time than most other types of teas.

If you brew your Sencha with water that is too hot, or for too long, it will end up tasting somewhat bitter.

Quick Guide

Color: Yellow-green
Flavor: Mildly sweet and aromatic
Brew Temp: Simmering (not boiling) water. 70-77 °C (160-170 °F)
Brew Time: About 1-2 min
How Much Tea:   1 tsp per cup (2-3 grams per 120 ml cup)

How to Brew

Add leaves to teapot. Add hot water to cups. Pour water from cups into teapot & brew for 1-2 min

Hint: It is best not to use an infuser. Loose tea leaves move more freely and make better contact with water, allowing for richer extraction of goodness and flavor.

1. Add tea leaves to a teapot. One teaspoon per cup.

2. Add near boiling water to each cup, and let cool down for 2 min. 

3. Pour the water from cups into the teapot. Brew for 1-2 min. 

4. Serve and enjoy!

Tips

  • Use good water and a non-reactive kettle such as glass or ceramic.
  • DO NOT stir, shake or mix the tea while brewing.
  • Pour small amounts of tea into each cup at a time, and go around until the very last drop is poured. Japanese firmly believe that the last drop of tea determines its taste as a whole! 
  • You can add hot water again to the teapot for a second, or even a third brewing.

About Water Quality

Always use good quality water and a non-reactive kettle to brew tea. Avoid aluminum kettles.

If your tap water tastes bad, then so probably will your tea, regardless of its quality!

You should use fresh, good quality water without a lot of minerals (but not distilled water) to get the best flavor out of your tea. If using tap water, let it run cold for at least 10 seconds before using it.

Using a Non-reactive Kettle

Japanese green teas (and indeed all teas) should be brewed in kettles made from a non-reactive material. The material your kettle is made of can chemically react with hot water and cause contamination.  

Please avoid aluminum kettles. Aluminum is a reactive material which is proven to cause toxic contamination. Glass, ceramic, stainless steel, enamel, marble or cast iron are excellent non-reactive, non-toxic materials.


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