How to Brew Japanese Sencha the Right Way

Sencha is Japan’s most popular green tea, loved for its refreshing taste and delicate aroma. But to truly enjoy sencha, it’s important to brew it the right way. Here’s a step-by-step guide to help you make the perfect cup at home.

1) Choose Your Sencha

Sencha quality can vary depending on the region, harvest, and leaf grade. Look for fresh, vibrant leaves with a rich green color. High-quality sencha will produce a balanced sweetness and umami.

2) Water Quality Matters

Always use fresh, filtered water. Hard water or water with too much chlorine can dull the flavor. Soft water is ideal for Japanese tea.

3) Ideal Water Temperature

Unlike black tea, sencha should not be brewed with boiling water. The best temperature is around 70–80°C (160–175°F). Lower temperatures (60–65°C / 140–150°F) bring out sweetness, while higher temperatures emphasize bitterness and aroma.

4) Leaf-to-Water Ratio

A standard ratio is 2 grams of sencha per 100 ml (3.5 oz) of water. For one teapot serving, use about 5–6 grams of leaves with 200–250 ml of water.

5) Steeping Time

Steep for about 60–90 seconds. Avoid oversteeping, as it can cause excessive bitterness. For a second infusion, steep for a shorter time (30 seconds) with slightly hotter water.

6) Serving

Pour gently into cups, alternating back and forth between cups to ensure an even flavor. This method is called “mawashi-tsugi” in Japanese tea culture.

Quick Tips

• First brew: 70–80°C, 60–90 seconds
• Second brew: slightly hotter water, 30 seconds
• Third brew: hotter water (up to 85°C), 15–20 seconds

Conclusion

Brewing Japanese sencha the right way brings out its natural sweetness, umami, and refreshing finish. With the right temperature, ratio, and timing, you can enjoy an authentic taste of Japan in every cup.