How to brew Japanese tea(煎茶)-Japanese home cooking class in Tokyo
Brewing sencha, Japan's most popular green tea, requires attention to detail to bring out its fresh, grassy aroma and smooth umami flavor. Here's a step-by-step guide on how to brew sencha:
How to brew Japanese tea(玉露 -Gyokuro from Shizuoka prefecture)at my home-Japanese home cooking class in Tokyo
These potteries are called Hagi ware(萩焼).
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Materials Needed
Sencha tea leaves: 1 teaspoon per cup (about 3g per 200ml)
Teapot (急須)
Tea cups
Hot water
Brewing Steps
Prepare the Water
Boil water and pour it into a teacup or yuzamashi (water cooler) to cool it down. This helps achieve the ideal brewing temperature of 70°C to 80°C.
Add Tea Leaves to the Teapot
Place 1 teaspoon of sencha leaves per cup into the teapot. For 3 people, use about 3 teaspoons (9g).
Pour Water into the Teapot
Once the water has cooled to the desired temperature, pour it gently into the teapot. Avoid pouring too vigorously to prevent bitterness.
Steep the Tea
For the first infusion, steep the tea for about 45 seconds to 1 minute. Adjust the steeping time based on your preference for strength and flavor.
Pour the Tea
Pour the tea into cups in small portions to ensure even flavor distribution. Make sure to pour out every last drop from the teapot.
Subsequent Infusions
For the second and third infusions, use slightly hotter water (around 80°C) and reduce the steeping time to about 30 seconds to 1 minute.
Important Points
Temperature: The ideal brewing temperature for sencha is between 70°C and 80°C. High-grade sencha may require a lower temperature of about 70°C.
Steeping Time: Adjust the steeping time based on the type of sencha and your personal taste preferences.
Leaf to Water Ratio: Use about 1 teaspoon of tea leaves per cup to ensure a balanced flavor.
I learned how to brew tea at Jugetsudo Ginza store in ‘2025.
By following these steps and adjusting the parameters according to your preferences, you can enjoy a perfectly brewed cup of sencha.
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