🇯🇵 Japan · Drinks
Classic Sencha Tea
By eatmundo · July 12, 2026
A refined, vibrant green tea that captures the essence of Japanese spring mornings. It offers a perfect harmony of grassy umami and gentle astringency.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 200ml of filtered water in a kettle until it reaches precisely 80°C to avoid scalding the leaves.
- 2
Place 5g of high-quality sencha leaves into your kyusu (Japanese teapot) to prepare for brewing.
- 3
Pour the water gently over the leaves, ensuring they are fully submerged but not agitated too harshly.
- 4
Cover the teapot and let the leaves steep undisturbed for exactly 60 seconds to extract the ideal flavor profile.
- 5
Give the teapot a very gentle circular swirl to distribute the strength of the tea before pouring.
- 6
Pour the tea into a cup in small amounts, alternating between cups if serving multiple, to ensure a uniform flavor.
- 7
Drain the teapot completely, down to the very last drop, to prevent the leaves from over-steeping.
- 8
Enjoy the tea while hot, noticing the vibrant yellow-green color and fresh, oceanic aroma rising from the cup.
Frequently Asked Questions
What is the ideal water temperature for brewing sencha?+
Use water between 70°C and 80°C (160°F–175°F) to avoid extracting excessive bitterness from the leaves.
How long should I steep the sencha leaves?+
Steep for exactly 60 seconds for the first infusion to ensure a balanced, sweet, and umami-rich flavor profile.
What is the correct ratio of tea leaves to water?+
A standard ratio is 1 teaspoon (about 3-4 grams) of sencha leaves for every 150ml (5 ounces) of water.
Why does my sencha taste bitter?+
Bitterness usually occurs if the water is boiling or if you steep the leaves for longer than one minute.
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