Sencha & Kabusecha - Super Simple Brewing Guide
The guide below is the standard method in Japan, so following these steps can help you effortlessly recreate the authentic flavours.
What you need:
Step 1: Weigh the tea leaves
Using the appropriate amount of tea leaves and water is the first step to brewing a perfect cup of tea.
As a general rule of thumb, 1 g of tea leaf requires 30 ml (1 oz.) of water.
For instance, if you want 240 ml (8 oz) of tea, you will need 8 g of tea leaves.
We recommend that you start with this ratio first and then adjust according to your preference. 25 ml (0.85 oz) - 45 ml (1.5 oz) is also within the standard range!
Please be sure to check the capacity of your teapot and cup of choice and adjust the quantity as necessary.
Step 2: Boil water to 70°C (158°F)
We recommend that you use this lower-range temperature when brewing these teas to enhance the umami and sweetness. Boiling hot water may extract too much of the bitter and astringent compounds.
Other suitable temperature ranges are between 70°C (158°F) and 80°C (176°F).
Step 3: Gently pour in water
Using a scale instead of a measuring cup is easy! Just remember that 1ml equals 1g.
Step 4: Wait for 90 seconds
Once you have gently poured the water into the teapot, put the lid back on the pot and wait for your tea to steep.
Scientific research proves that the umami extracted into the liqueur reaches the highest point at 120 seconds. We find that serving the tea before reaching this point results in a more flavourful second/third infusion.
However, a steeping time of anywhere between 60 seconds and 120 seconds is within the standard range.
Step 5: Gently pour into cup
Make sure to pour in the last drop, as this is the most flavourful!
Do not swirl the teapot with the intention to 'extract more flavour.' This will actually only increase the bitterness of the tea. Keep in mind that the way you move your teapot will impact the flavour!
Step 6: Remove the lid promptly
Remove the lid to prevent the tea leaves from getting too mushy from the heat and humidity. This simple step will make the second infusion even more delicious.
The first infusion is rich in umami and sweetness. Take your time to enjoy the rich flavours and aroma.
Did you know that Japanese green teas can be (and should be) steeped multiple times? In fact, tea connoisseurs state that the latter infusions are when you can truly appreciate the tea's characteristics!
The water temperature for the second/third infusion should be slightly higher than the first infusion. Steeping time is not required, as the tea leaves are already open. You can serve immediately after pouring water into the teapot.
The second infusion tends to have a more prominent "green" flavour, with a pleasant bitterness and slight astringency that is brought out by the higher water temperature.
This is the ideal time to pair with sweet desserts, as the flavours complement each other.
These teas can be steeped for up to three times.
Compare the subtle differences in each cup!