Sencha 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 goes well with light and medium meals, sweets, and snacks.
Sencha yields its best flavor brewed with simmering water, and for less time than most other types of green teas.
If you brew your sencha with water that is too hot, or for too long, it will end up tasting bitter.
Color: Light yellowish green
Flavor: Fresh vegetal, mildly sweet and aromatic
Brew time: 1-2 minutes
Brew Temp: Simmering (not boiling) water. 70-77 °C (160-170 °F)
How Much Tea: 1 teaspoon per cup (3 grams per 120 ml cup)
How to Brew Sencha
- Add sencha leaves to a teapot (one tsp per cup.)
- Add near-boiling water to each cup, and let cool down for 2 minutes.
- Pour the water from cups into the teapot.
- Brew for 1-2 minutes and serve.
Pour small amounts of tea into each cup at a time, and go around until you serve the very last drop. Japanese firmly believe that the last drop of tea tastes the best!
You can add hot water again to the teapot for a second, or even a third brewing.
Tips for Brewing a Better Sencha
DO NOT stir, shake or mix while brewing.
It is better not to use an infuser. Loose sencha leaves move more freely and make better contact with water, resulting in a richer infusion.
If your water tastes bad, so will your sencha. Use fresh, good quality water which does not have a lot of minerals. For tap water, let it run cold for at least 10 seconds before using.
The material your kettle is made of can chemically react with hot water and cause contamination. Avoid aluminum kettles. Aluminum is a reactive material and can cause toxic contamination. Glass, ceramic, stainless steel, enamel, marble or cast iron are excellent non-reactive, non-toxic materials.