Loading... Please wait...

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

High quality Sencha green teas yield their best flavor when brewed with well below boiling water, and for less time than most other teas.

In other words, if you brew with water that is too hot, your the tea will end up tasting 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 teapot. One tsp per cup.

2. Add near boiling water to each cup. Let water in cups cool for 2 min. 

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

4. Serve and enjoy!


  • 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 prepared in kettles made from a material that is as non-reactive as possible. The material your kettle is made of can chemically react with water, and cause contamination.  

Aluminum kettles should definitely to be avoided. Aluminum is a reactive material which has been proven to cause toxic contamination. Glass, ceramic, stainless steel, enamel, marble or cast iron are excellent non-reactive, non-toxic materials.

Copy & Quote Policy

You may quote from our website for non-commercial purposes, on the condition that if you do so you give clear credit to wawaza.com.  If you would like to post an excerpt from our website on your website or blog, you may do so on the conditions that:

   1. You comply with the copyright policy in our Terms of Use, and
   2. You make a clear attribution to wawaza.com within close proximity of the excerpt, and
   3. Provide a clickable link back to the article you have quoted from.

Copyright © 2019 WAWAZA. All Rights Reserved.

About Us Contact Us Terms of Use Privacy Policy RSS Sitemap
All prices based on US dollars. credit-card-logos

Powered By FineDay, Inc. Copyright 2010-2019 WAWAZA. All Rights Reserved.