📝 About This Recipe
Experience the quintessential taste of Japan with this meticulously brewed Sencha, a steamed green tea celebrated for its vibrant emerald hue and refreshing oceanic profile. This brew balances a delicate grassy sweetness with a sophisticated umami finish, offering a moment of meditative clarity in every sip. Mastering the art of Sencha requires a gentle touch and precise temperature control to unlock its complex aromatic layers without bitterness.
🥗 Ingredients
The Tea Base
- 2 teaspoons High-quality Loose Leaf Sencha (preferably first-harvest (Shincha) for best flavor)
- 12 ounces Filtered Spring Water (avoid distilled or heavy tap water)
Traditional Accompaniments
- 2 pieces Japanese Wagashi (Sweets) (such as Yokan or Nerikiri to balance tea bitterness)
- 1 tablespoon Roasted Soybeans (optional, for a savory palate cleanser)
- 1 small sprig Fresh Seasonal Flowers (for table presentation)
Optional Infusion Variations
- 1 small piece Fresh Mint Sprig (for a modern cooling twist)
- 1 pinch Yuzu Zest (adds a bright citrus aromatic)
- 1/4 teaspoon Matcha Powder (to dust over the leaves for extra intensity)
👨🍳 Instructions
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1
Begin by bringing your filtered spring water to a rolling boil in a clean kettle to eliminate any impurities.
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2
Pour the boiling water into your Kyusu (Japanese teapot) and then into your tea cups. This serves two purposes: it pre-warms the vessels and helps cool the water to the ideal temperature.
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3
Allow the water to sit in the cups for about 2 minutes. You are aiming for a temperature of 160°F to 175°F (70°C to 80°C); Sencha is delicate and will scorch if the water is too hot.
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4
Measure out 2 level teaspoons of loose Sencha leaves and place them gently into the bottom of the pre-warmed Kyusu.
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5
Slowly pour the cooled water from the tea cups back into the teapot over the leaves. Listen to the soft rustle of the leaves as they begin to hydrate.
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6
Place the lid on the teapot and let the tea steep undisturbed for exactly 60 seconds. Do not shake or stir the pot, as this can release excess tannins.
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7
While the tea steeps, prepare your serving tray with your chosen Wagashi or small sweets.
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8
Prepare to pour using the 'circulating' method. Pour a small amount into the first cup, then a small amount into the second.
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9
Reverse the order and pour back from the second cup to the first. This ensures that the strength and temperature of the tea are perfectly consistent in both servings.
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10
Continue this back-and-forth pouring until the very last drop is extracted from the teapot. The 'golden drop' at the end contains the most concentrated flavor.
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11
Inspect the color; it should be a beautiful, clear light green with a slight golden shimmer.
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12
Serve immediately while hot, encouraging your guests to inhale the grassy, oceanic aroma before taking the first sip.
💡 Chef's Tips
Never use boiling water directly on the leaves; it results in a bitter, astringent brew that masks the tea's natural sweetness. Invest in a Kyusu with a fine mesh strainer to allow the needle-like leaves enough room to expand fully. You can re-steep the same leaves up to three times; for the second infusion, use slightly hotter water and steep for only 30 seconds. Store your loose leaf Sencha in an airtight, opaque tin in a cool, dark place to preserve its volatile oils and vibrant color. If the flavor is too weak, increase the leaf quantity rather than the steeping time to avoid bitterness.
🍽️ Serving Suggestions
Pair with traditional Mochi or sweet red bean paste treats to contrast the tea's vegetal notes. Serve alongside lightly salted steamed edamame for a healthy, savory afternoon snack. Enjoy with a plate of delicate butter cookies or shortbread for a fusion tea time. Pair with a light sashimi course or sushi to cleanse the palate between different types of fish. Offer a small bowl of rice crackers (Senbei) for a satisfying textural crunch.