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Ingredients
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Tea
Optional additions
Method
Water preparation
Heat water
Measure 1 cup (≈240 ml) of fresh spring or filtered water. Heat the water until it reaches 70–80°C (160–176°F). If you don't have a thermometer, bring the water to a gentle simmer and let it cool for about 1–2 minutes before using.
Tea infusion
Warm the teapot/cup
Pour a small amount of the hot water into your teapot or cup, swirl it briefly, then discard. This warms the vessel and helps maintain infusion temperature.
Pour water
Pour the prepared 70–80°C water over the tea leaves so they are fully submerged.
Steep
Steep the sencha for 1 to 1.5 minutes for a light, grassy flavor. For a slightly stronger cup, steep up to 2 minutes, but avoid longer steeping to prevent bitterness.
Decant
Pour the tea into cups immediately after steeping, leaving the leaves behind. If using a teapot, pour evenly between cups to balance strength (kirikaeshi).
Serving
Optional second infusion: reuse the same leaves for a second brew. Increase water temperature slightly (to about 80–85°C / 176–185°F) and steep for 30–45 seconds for a lighter, flavorful second cup.