Sencha tea, the morning ritual
Sencha, the most consumed green tea in Japan, is prepared with special attention to water temperature: if it is too hot, it burns the leaves and produces a bitter tea. Unlike matcha and its codified ceremony, sencha is simply brewed, several times a day, without formality. A kyūsu teapot, with its built-in strainer on the spout, allows you to infuse the leaves directly without any extra accessories.
Preparation
-
Heat the water
Heat the water and then let it cool to about 70-80°C. -
Measure the leaves
Place one teaspoon of sencha leaves per cup into the teapot. -
Steep briefly
Pour the water and let steep for only 1 to 2 minutes.
👉 Tip: steeping too long makes the tea astringent. -
Pour in stages
Pour a little into each cup in several passes, for consistent intensity.
Culture
A daily ritual
Unlike the matcha tea ceremony, sencha is prepared without any particular formality, often several times a day, between tasks.
The utensil
Matte black stainless steel and wood Kyusu
Its built-in spout strainer holds back the leaves while allowing them to infuse freely, without needing an extra filter to clean.
Buy nowFAQ
Can the leaves be reused?
Yes, a second, shorter infusion remains tasty.
What kind of water should I use?
Water with low mineral content makes for a more refined tea.
Suggestions
Enjoy it on its own, or with a Japanese pastry that isn't too sweet (wagashi).