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 other teas.
In other words, if you brew it in water that is too hot, and the tea will end up tasting bitter.
|Flavor:||Mildly sweet and aromatic|
|Brew Temp:||Simmering (not boiling) water. 70-77 °C (160-170 °F)|
|Brew Time:||About 1-2 minutes|
|How Much Tea:||1 teaspoon per cup (about 2-3 grams per 120 ml)|
Hint: It is best not to use infusers or tea bags. Loose pieces move more freely and make better contact with water, allowing for richer extraction of goodness and flavor.
1 - Add Tea to Teapot
Add tea leaves to the empty teapot. One teaspoonful per cup is sufficient. However, you may adjust the amount depending on your own taste.
2 - Add Near Boiling Water to Cups
Pour hot water from kettle into each cup. Let the water cool down a bit in each cup for about 2 minutes.
3 - Pour Water From Cups Into Teapot
Close the lid of the teapot. Let the tea brew for about 1-2 minutes. You may adjust the time for what suits your palate best. DO NOT stir, shake or mix the tea while brewing.
4 - Serve and Enjoy!
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.
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.
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.
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