How to Brew Sencha: A Step-by-Step Guide

Brewing a perfect cup of Sencha, a traditional Japanese green tea, is an art that brings out its delicate flavors and aromas. Here’s a detailed guide on how to brew Sencha properly, including tips on using a yuzamashi (cooling vessel) or a tea cup to achieve the ideal water temperature. We’ll also cover how to enjoy the second and third infusions. Lastly, we will recommend a Tokoname-yaki kyusu, a traditional Japanese teapot known for its superior quality.

Step-by-Step Guide to Brewing Sencha

1. Gather Your Materials

  • Sencha leaves
  • Kyusu (Japanese teapot)
  • Yuzamashi (cooling vessel) or a tea cup
  • Tea cups

2. Boil Water

Start by boiling fresh water. Once the water reaches a rolling boil, remove it from the heat.

3. Cool the Water

Sencha requires water at a lower temperature than boiling to prevent bitterness and to bring out its best flavors. The ideal temperature is around 70-80°C (158-176°F). There are two methods to achieve this:

Using a Yuzamashi:

  • Pour the boiling water into the yuzamashi and let it cool for about 2-3 minutes. The yuzamashi will reduce the temperature to the ideal range.
  • Pour the cooled water from the yuzamashi into the kyusu.

Using a Tea Cup:

  • Pour the boiling water directly into the tea cup and let it sit for about 1-2 minutes.
  • Transfer the cooled water from the tea cup to the kyusu.

4. Add Sencha Leaves

Measure about 1 teaspoon (3-5 grams) of Sencha leaves per person and place them into the kyusu.

5. Brew the Tea

Pour the cooled water over the Sencha leaves in the kyusu. Let it steep for about 1-2 minutes. Adjust the steeping time according to your taste preference.

6. Pour the Tea

Carefully pour the brewed tea into the tea cups, ensuring that you pour out every last drop to avoid oversteeping the leaves, which can cause bitterness.

7. Enjoy Your First Cup

Savor the fresh, vibrant flavors of your first cup of Sencha.

Second and Third Infusions

Sencha leaves can be used for multiple infusions, each offering a unique taste experience.

Second Infusion

  • For the second infusion, use slightly hotter water (about 80-85°C or 176-185°F).
  • Steep for a shorter time, around 20-30 seconds.

Third Infusion

  • For the third infusion, you can use boiling water.
  • Steep for about 30 seconds to 1 minute.

Each subsequent infusion will bring out different flavors and nuances, making the experience enjoyable and diverse.

Recommended Kyusu: Tokoname-yaki

To elevate your Sencha brewing experience, we highly recommend using a Tokoname-yaki kyusu. Tokoname-yaki is one of Japan’s oldest and most revered pottery styles, known for its superior craftsmanship and clay quality. The fine, unglazed clay helps to enhance the flavor of the tea by absorbing unwanted elements and improving the overall taste. A Tokoname-yaki kyusu is not only functional but also adds an element of traditional elegance to your tea rituals.

Investing in a quality Tokoname-yaki kyusu will undoubtedly enhance your Sencha brewing experience, allowing you to enjoy the true essence of Japanese green tea.

 

Enjoy your tea time!

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