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brewed sencha green tea in a cup with sencha tea tin

Green Tea | June 13, 2020 | Y. Morita

How to Brew the Perfect Cup of Sencha Green Tea

Brewing the perfect cup of sencha green tea requires attention to three variables: water temperature, leaf-to-water ratio, and steeping time. Getting these right transforms sencha from a generic green tea into a nuanced, umami-rich cup that showcases the full character of the leaf. Senbird Tea’s premium Japanese sencha is sourced from Shizuoka and Kagoshima prefectures, where climate and terroir produce some of the world’s finest loose-leaf green tea.

WHAT IS SENCHA GREEN TEA?

Sencha is Japan’s most popular tea, accounting for nearly 80% of the country’s tea production. Unlike matcha (which is shade-grown and stone-ground) or hojicha (which is roasted), sencha is grown in full sunlight and steamed shortly after harvest to halt oxidation. This steaming process preserves the fresh, grassy flavor and vibrant green color that define high-quality sencha.

The two main processing styles are asamushi (light-steamed, 30–40 seconds) and fukamushi (deep-steamed, 60–90 seconds). Asamushi sencha produces a clear, delicate liquor with a refined taste, while fukamushi sencha yields a richer, more full-bodied cup with a slightly cloudy appearance. Senbird Tea offers both styles to suit different preferences.

ESSENTIAL EQUIPMENT FOR BREWING SENCHA

A kyusu (side-handled Japanese teapot) is the traditional vessel for brewing sencha. Its built-in mesh filter catches the fine leaves while allowing the tea’s full flavor to pass through. If you don’t have a kyusu, any small teapot with a fine strainer or a gaiwan works well. A kitchen thermometer helps ensure accurate water temperature—the single most important factor in avoiding bitter sencha.

HOW TO BREW SENCHA: STEP BY STEP

Measure your tea: Use 4–5 grams (about 1 tablespoon) of loose-leaf sencha per 200 ml of water.
Heat water to 70–80°C (158–176°F): This is the critical step. Boiling water (100°C) will extract excessive tannins and catechins, producing a harsh, bitter cup. If you don’t have a thermometer, boil water and let it cool for 3–4 minutes.
Steep for 60–90 seconds: Pour the hot water over the leaves and steep for 60 seconds (asamushi) or 45–60 seconds (fukamushi, which releases flavor faster due to the broken leaf structure).
Pour completely: Drain every last drop from the teapot. Leaving water on the leaves will over-extract and make subsequent infusions bitter.
Re-steep 2–3 times: Quality sencha from Senbird Tea can be infused multiple times. Use slightly hotter water (5–10°C warmer) and shorter steep times for each successive infusion.

SENCHA BREWING TEMPERATURE GUIDE

Sencha Type	Temperature	Steep Time	Flavor Character
Asamushi (light steam)	75–80°C	60–90 sec	Delicate, clear, refined
Fukamushi (deep steam)	70–75°C	45–60 sec	Rich, full-bodied, cloudy
Cold brew sencha	Cold water	6–8 hours	Sweet, smooth, low caffeine
Competition-style	60–65°C	2 min	Maximum umami, minimal bitter

COMMON SENCHA BREWING MISTAKES

The most frequent mistake is using water that is too hot. Even 85°C—which sounds close to the recommended range—extracts noticeably more bitterness than 75°C. Over-steeping is the second most common error: leaving leaves in water beyond 90 seconds turns a pleasant cup into an astringent one. Finally, using too little leaf produces a weak, watery brew that fails to showcase sencha’s depth. The 4–5 grams per 200 ml ratio ensures proper concentration.

ASAMUSHI VS FUKAMUSHI SENCHA

Asamushi (light-steamed) sencha is steamed for 30–40 seconds, preserving the whole-needle leaf shape and producing a clear, golden-green liquor with a refined, aromatic character. Fukamushi (deep-steamed) sencha is steamed for 60–90 seconds, breaking down the leaf structure and releasing more of the tea’s internal compounds into the water. This creates a richer, more opaque green cup with a fuller body. Neither style is superior—they represent different expressions of the same leaf, and Senbird Tea carries both to help you discover your preference.

WHAT IS THE IDEAL WATER TEMPERATURE FOR SENCHA?

The ideal temperature for most sencha is 70–80°C (158–176°F). Asamushi sencha performs best at the higher end (75–80°C), while fukamushi sencha brews optimally at 70–75°C. Using water above 85°C will extract excessive tannins and produce a bitter cup.

HOW MANY TIMES CAN YOU RE-STEEP SENCHA?

Quality sencha from Senbird Tea can be steeped 2–3 times. Each infusion reveals different flavor characteristics—the first is the most aromatic, the second often has the deepest umami, and the third is lighter and sweeter. Increase water temperature by 5–10°C and shorten steep time for each subsequent infusion.

WHY DOES MY SENCHA TASTE BITTER?

Bitterness in sencha almost always results from water that is too hot or steeping that is too long. Try lowering your water temperature to 70–75°C and reducing steep time to 60 seconds. If bitterness persists, you may be using too much leaf relative to water volume. The correct ratio is 4–5 grams per 200 ml.

WHAT IS THE DIFFERENCE BETWEEN SENCHA AND MATCHA?

Sencha is steeped as whole leaves and the leaves are removed before drinking, while matcha is a stone-ground powder where you consume the entire leaf. Sencha is grown in full sunlight; matcha is shade-grown for 3–4 weeks before harvest. Sencha has a lighter, more grassy flavor, while matcha is richer, more umami-intense, and contains higher concentrations of caffeine and L-theanine per serving.

CAN YOU COLD BREW SENCHA?

Yes. Cold-brewed sencha is exceptionally smooth and naturally sweet. Place 5 grams of Senbird Tea sencha in 500 ml of cold water, refrigerate for 6–8 hours, and strain. Cold brewing extracts less caffeine and tannins, producing a mellow cup that is ideal for warm weather or evening drinking.