Green Tea Sencha Green Recipe

Heat water

Bring 12 oz (about 355 ml) of filtered water to a temperature between 160°F and 175°F (70°C–80°C). If you don't have a thermometer, heat the water until it just starts to steam and small bubbles appear, then let it sit 1–2 minutes to cool slightly.

Measure tea

Place 2 teaspoons of Sencha loose leaf tea into your teapot or infuser. For stronger tea, use up to 2 1/2 teaspoons; for lighter, use 1 1/2 teaspoons.

Steep

Pour the heated water over the tea leaves. Steep for 30–60 seconds for a bright, vegetal cup. For a slightly fuller flavor, steep up to 90 seconds, but avoid steeping longer than 2 minutes to prevent bitterness.

Strain and serve

Remove the leaves by lifting the infuser or pouring the tea through a strainer into cups. Serve immediately. Sencha can be re-steeped 1–2 times; increase steep time by 15–30 seconds for each subsequent infusion.

Sweeten

If desired, stir in 1 teaspoon of honey or agave to taste while the tea is hot so it dissolves fully.

Add lemon

Garnish with a slice of fresh lemon for a bright citrus note. Add after steeping to avoid altering the steeping chemistry.

Iced preparation

To make iced Sencha: brew the tea slightly stronger (use 2 1/2 tsp per 12 oz) and steep for 45–60 seconds. Pour over a glass filled with 6 oz ice. Optionally sweeten while warm. Serve immediately. Alternatively, use a larger batch, double the leaf-to-water ratio, and pour over a pitcher of ice to chill quickly.

Rinse teapot and infuser with hot water before use to warm them and preserve temperature. After use, discard spent leaves (do not compost immediately if you plan to re-steep), rinse equipment with warm water and air-dry. Avoid using soap on porous clay teapots that are dedicated to green tea.