How to Brew Sencha Green Tea (A Traditional Japanese Guide)
Sencha, a type of Japanese green tea, might be one of the most commonly misbrewed teas in the world. This is because the optimal water temperature and steeping time for brewing it differ from those of black tea, which is enjoyed worldwide. Here, let's try the proper brewing method, traditionally used in Japan, to achieve a refined flavor that is rich in umami and has minimal bitterness.
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Servings: 1
Ingredients
- sencha leaves (The recommended amount is 1 teaspoon [2-3 g] per ⅖ cup [100 ml] of water.)
- soft water (Use an amount that suits the size of your teacups.)
For cold brewing:
- 4 tsp sencha leaves
- 4 cups soft water
Instructions
For hot brewing:
- Put sencha leaves into a teapot.
- Fill a kettle with soft water and bring it to a boil. Pour the freshly boiled water into each teacup, filling each about 80% full. Then, transfer the water from each cup to the teapot, cover it with the lid, and let it steep for 1 minute.The technique used here is a traditional Japanese method for brewing sencha at the optimal temperature. If the water you are using is already between 158-176℉ (70-80℃), you can pour it directly into the teapot. For more details, refer to the "How to Achieve the Optimal Water Temperature" section above.
- Tilt the teapot and pour the tea gradually into each cup in turn to ensure an even distribution of flavor. If there are three cups (A, B, and C), pour in the following order: A → B → C → C → B → A → A → B → C, and so on. This helps ensure the tea has consistent strength. Now, your sencha is ready to enjoy.For the next step, make sure to pour out every last drop of tea and leave the teapot lid off.
- You can enjoy a second infusion of sencha as well. Refill the kettle with soft water and bring it to a boil. Pour hot water into the teapot at a slightly higher temperature of 194-212℉ (90-100℃) than before, and let it steep for 5-10 seconds. Then, just like before, pour the tea evenly to maintain a consistent flavor, and your second infusion of sencha is ready to serve.A third infusion can be made in the same way, although the flavor will be weaker.
For cold brewing:
- Put sencha leaves and soft water into a pitcher and let them steep in the refrigerator for 4 to 8 hours. After steeping, strain out the leaves.For added convenience, you can place the tea leaves in a tea bag before steeping or use a pitcher with a built-in filter.
Notes
- For cold brewing, the total brewing time is 4 to 8 hours. Since it is not boiled, it is best consumed within 2 days.
Nutrition
Serving: 100mL Calories: 2kcal Carbohydrates: 0.2g Protein: 0.2g Sodium: 3mg Potassium: 27mg Sugar: 0.2g Vitamin C: 6mg Calcium: 3mg Iron: 0.2mg
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