Chinese Sencha Recipe

LOOSE LEAF TEA

1. 1

   Preheat kettle and teaware

   Bring enough water to near-boil in a kettle. Pour a small amount of the hot water into the teapot (or kyusu) and cups to warm them, then discard that warming water. This helps stabilize steeping temperature.

2. 2

   Measure tea

   Measure 4 g sencha (about 2 g per 240 ml cup). Place the leaves into your teapot or an infuser. For a single cup, use 2 g leaves and 240 ml water; scale proportionally.

3. 3

   Heat water to the correct temperature

   Let the kettle cool slightly until the water is around 75°C (167°F). If you do not have a thermometer: after boiling, allow water to rest 2–3 minutes before pouring. Using water that is too hot will produce a bitter, astringent brew.

4. 4

   First infusion — steep

   Pour 480 ml (or appropriate portion) of 75°C water evenly over the sencha leaves. Cover the pot and steep for 45 seconds. For a single 240 ml cup steep 45 seconds; adjust ±15 seconds to taste (shorter = greener/sweeter, longer = stronger/bitter).

5. 5

   Decant to stop brewing

   Pour the tea completely into cups or a serving pitcher so leaves stop steeping. Do not leave brewed tea sitting on leaves, or it will become bitter.

6. 6

   Second (and third) infusions

   Reuse the same leaves for 2 more quick infusions. For the second infusion, heat water to ~80°C and steep 20–30 seconds. For a third infusion, steep 30–45 seconds. Slightly increase temperature or time with each subsequent infusion to extract balanced flavor.

7. 7

   Optional sweetening and garnish

   If desired, stir honey into each cup to taste (use the supplied 2 tsp as a guideline for 2 servings). Add a lemon slice to a cup if you prefer a citrus note — add after pouring so juice does not over-acidify the brew.

8. 8

   Serving and storage

   Serve the tea immediately while warm. If you brewed more than can be consumed, transfer to a thermos to preserve temperature and avoid leaving tea on the leaves. Discard used leaves after the final infusion; they can be composted.

9. 9

   Adjustments and tips

   To make a stronger cup, increase leaf amount by 10–20% or lengthen the first steep by 15–30 seconds. For a lighter cup, reduce leaves or shorten the steep. Always use fresh filtered water for best flavor.