How to Brew Sencha: The Ultimate Guide to Perfect Japanese Green Tea

Sencha is Japan's most popular tea, but it's easy to get wrong. Too hot and it turns bitter; too short a steep and you miss the umami. Once you understand two key variables — water temperature and steeping time — you'll consistently brew a sweet, smooth, satisfying cup.

What You'll Need

• Kyusu (Japanese teapot): Side-handle teapot with a built-in strainer
• Yuzamashi (water cooler): A pitcher to cool boiled water
• Teacups: One per person
• Kitchen thermometer (optional but helpful)

Step-by-Step: How to Brew Sencha

Step 1: Adjust Your Water Temperature

The ideal temperature for sencha is 160-175°F (70-80°C). Boiling water extracts harsh tannins. Boil first, then pour into a yuzamashi to cool, or use a temperature-controlled kettle.

Step 2: Warm the Teapot and Cups

Pour a small amount of hot water into your kyusu and cups to warm them. Swirl and discard.

Step 3: Add Tea Leaves

Use 2-3g of sencha per person (about 1 teaspoon). For multiple cups, increase water rather than tea leaves to avoid over-extraction.

Step 4: Steep

Pour 80-100ml per person of cooled water slowly over the leaves. Steep for 60-90 seconds.

Step 5: Pour Evenly and Completely

Pour in small, rotating increments across all cups. Pour out every last drop — leaving tea in the pot causes over-steeping and makes the next brew bitter.

First Flush vs. Later Harvests

Common Mistakes and Fixes

• Too bitter or astringent → Water too hot or steeped too long. Lower to 70°C, reduce steep to 45 seconds
• Too weak or no umami → Temperature too low, stale leaves, or not enough tea
• Cloudy or silty → Avoid shaking the teapot; pour gently

Sencha vs. Matcha

At waka matcha, we source both sencha and stone-ground matcha directly from farmers in Nara and Uji, Japan. Browse our collection — wholesale and bulk orders welcome, request a sample or wholesale quote.