How to Brew Sencha

How to Brew Sencha

Sencha is one of the most temperature-sensitive teas you will encounter. Brewing it correctly rewards you with a smooth, sweet, umami-rich cup; brewing it carelessly with boiling water produces a harsh, bitter drink that barely resembles the same leaf. Follow these steps for an excellent result every time.

Step-by-Step Instructions

1. Boil and cool your water. Bring fresh, filtered water to a boil, then let it cool to 70°C (158°F). If you do not have a thermometer, pour the boiled water into a separate cup or pitcher and wait about two minutes — this typically brings it into the right range.

2. Measure your tea. Use 4 grams (about 2 level teaspoons) of sencha leaves for every 200 ml (7 oz) of water. Adjust slightly to taste once you are familiar with your leaves.

3. Pre-warm your teapot. Pour a small amount of hot water into your teapot (a kyusu is traditional but any small teapot works), swirl it around, then discard. This keeps the brewing temperature stable and helps the leaves open evenly.

4. Add leaves and pour. Place the measured leaves into the warmed teapot. Pour the cooled water gently over the leaves.

5. Steep for 1 minute 30 seconds. Do not stir or agitate the leaves. Let them unfurl naturally. Resist the temptation to steep longer on the first round — patience here prevents bitterness.

6. Pour completely. Drain every last drop from the teapot into your cup. Alternating between cups if serving multiple people ensures even strength. Leaving water sitting on the leaves will over-extract them and spoil subsequent steeps.

Resteeping Guide

Sencha is meant to be steeped multiple times, and each infusion reveals a different side of the leaf.

• Second steep: Increase the temperature slightly to 75°C (167°F) and steep for just 45 seconds. The leaves are already open, so extraction happens faster. Expect a bolder, more savory cup.
• Third steep: Use 80°C (176°F) water and steep for about 30 seconds. This infusion will be lighter and sweeter, with less body but a pleasant, clean finish.
• Fourth steep (optional): Some high-quality sencha can yield a worthwhile fourth cup at 85°C (185°F) for 60 seconds, though the flavor will be noticeably milder.

Common Mistakes to Avoid

• Water too hot: This is the most frequent error. Temperatures above 80°C on the first steep will extract excessive catechins and caffeine, resulting in bitterness.
• Steeping too long: Even at the correct temperature, leaving sencha in water for three or more minutes will over-extract the leaves.
• Using stale leaves: Sencha is best consumed within a few months of opening. Store it in an airtight container away from light and strong odors.