How to Brew Delicious Sencha
How to Brew Delicious Sencha – A Complete Guide to Unlocking Aroma and Flavor
Among the many types of Japanese tea, sencha is the most widely enjoyed. While it may seem simple, the way you brew sencha dramatically changes its taste. By carefully controlling the water temperature, steeping time, and tea leaf amount, you can unlock a completely new experience — sweet, umami-rich, and refreshing.
In this article, we’ll walk you through the basic brewing method as well as extra tips to help you enjoy sencha at its best. Whether you’re trying sencha for the first time, or introducing Japanese tea culture to customers abroad, this guide will serve as a reliable reference.
The Three Key Elements for Brewing Delicious Sencha
The flavor of sencha depends largely on three factors: the amount of tea leaves, water temperature, and steeping time. Mastering these will allow you to bring out the full character of the tea.
1. Amount of Tea Leaves
For one teacup (about 120ml / 4 oz), use 2–3g of tea leaves (about one teaspoon).
Too many leaves will result in bitterness, while too few will make the tea weak. Use a kyusu (Japanese teapot) large enough to let the tea leaves expand freely.
2. Water Temperature
The temperature of the water makes a dramatic difference:
Around 70°C (158°F) → Brings out sweetness and umami
80–90°C (176–194°F) → Highlights brisk astringency and aroma
Never pour boiling water directly on the leaves. Instead, cool the water by transferring it to a yuzamashi (water-cooling vessel) or another cup.
3. Steeping Time
The standard time is about 60 seconds.
If it’s too short, the flavor will be weak; if too long, bitterness will dominate. A kitchen timer can help ensure consistency.
Step-by-Step Brewing Method
Place 2–3g of sencha leaves in the kyusu.
Boil water, then cool it down to 70–80°C (158–176°F).
Pour the water into the kyusu and steep for about 60 seconds.
Pour evenly into cups, alternating in small amounts to balance the strength. Be sure to pour out the very last drop, as it contains concentrated flavor and umami.
Enjoying the Second and Third Infusions
Sencha can be enjoyed for multiple infusions:
Second brew: Use slightly hotter water (80–90°C / 176–194°F) and shorten steeping time to about 30 seconds.
Third brew: Brew quickly with even hotter water for a lighter, refreshing taste.
Each infusion brings out a different character, allowing you to experience the tea in various ways.
Tips for an Even Better Cup
Choose the right water
Sencha tastes best with soft water. Hard water tends to emphasize bitterness, so use filtered or spring water close to Japanese standards when possible.Select suitable teaware
Ceramic kyusu teapots, especially Tokoname ware, are excellent for extracting umami and aroma.Store tea leaves properly
Protect tea from heat, light, and humidity. Keep leaves in an airtight container in a cool, dark place. Once opened, consume as quickly as possible for the freshest flavor.
Bringing Sencha into Your Daily Life
Sencha is more than just a drink — it calms the mind, refreshes the body, and enriches everyday life. With the right brewing method, even an ordinary tea break can become a moment of true relaxation.
Next time you take a break, try brewing sencha with these techniques, and experience the authentic taste of Japanese tea culture.