Japanese Tea Recipe

Gather and warm

Gather a small teapot (kyusu preferred) or a tea infuser and two teacups. Pour about 1 cup of hot water into the teapot and cups to warm them, swirl briefly and discard the warming water.

Measure leaves

Place 2 teaspoons of sencha green tea leaves into the warmed teapot or infuser. Use slightly heaped teaspoons for loose leaf tea.

Heat water to correct temperature

Bring the 2 cups of water to a boil, then let it cool to about 75–80°C (167–176°F). If you don't have a thermometer, remove the kettle from heat and wait 3–4 minutes.

First steep

Pour about 1 cup (half) of the 75–80°C water over the tea leaves. Steep for 30–45 seconds for a light first infusion (adjust to taste; longer yields stronger, more astringent tea).

Decant

Pour the brewed tea evenly into cups (or into a serving pitcher) so each cup has the same strength. Do not leave tea sitting on leaves in the pot.

Second steep (optional)

For a second infusion, pour the remaining 1 cup of 75–80°C water over the same leaves. Steep 45–60 seconds (a little longer than the first steep). Decant and serve.

Taste the tea. Add honey or sugar (about 1 teaspoon) or a lemon slice if desired, though traditionally sencha is served without sweetener. Serve immediately while hot.