Japanese Sencha Recipe

Gather equipment

Select a small kyusu (Japanese teapot) or a small teapot/teacup with an infuser and a kettle. Use a thermometer if available to control water temperature precisely.

Measure tea and water precisely: use 2 tsp (about 3–4 g) of sencha per 300 ml water for a standard cup for 2–3 servings; adjust to taste.

Optional: pour the 50 ml hot water into the teapot and cups to warm them, then discard that water. This stabilizes temperature for infusion.

Heat water to the right temperature

Heat the filtered water to about 70–80°C (158–176°F). If you don't have a thermometer, bring water to a boil and let it cool for 6–8 minutes for 300 ml; or pour from a just-boiled kettle into a separate container and wait ~5 minutes.

Add tea leaves

Place 2 tsp (approx. 3–4 g) of sencha leaves into the warmed teapot or infuser.

First steep

Pour 300 ml of the 70–80°C water over the leaves. Cover and steep for 45–60 seconds for a balanced first infusion. Shorten to ~30 seconds for a lighter, more delicate cup; lengthen slightly for stronger flavor but avoid over-extracting to prevent bitterness.

Decant

Pour the tea into cups immediately and separate tea from leaves. If you have multiple cups, pour in a rotating manner so strength evens out across servings.

Second (and third) infusions

Sencha can be steeped 2–3 times. For the second infusion, raise water temperature slightly to about 75–85°C (167–185°F) and steep for 20–30 seconds. For a third infusion, steep 30–45 seconds. Use slightly longer times or hotter water as leaves open, but reduce steep time compared to the first to avoid bitterness.

Serve the tea hot in small cups. Optionally add a small amount of honey or a lemon slice to one cup for variation, but pure sencha is traditionally enjoyed without sweeteners.

After brewing, discard used leaves or save for a light cold-brew: cover leaves in 300 ml cold water and refrigerate for 4–6 hours to produce a gentle iced sencha.