Sencha

Name: Sencha
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Japanese
Ingredients: 4 g sencha; 200 ml 70C water; second infusion water; to taste optional; 1 pinch salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Sencha, a revered green tea, is traditionally enjoyed in Japanese tea rooms, where the salt is artfully judged by hand and a generous use of fat brings out its full essence. This home version captures that same spirit, distilled into a form that fits seamlessly into everyday Japanese family life. It's a quiet ceremony of its own, one that invites you to pause and savor.

With a delicate balance of grassy notes and a hint of umami, sencha offers a gentle embrace to the palate. The warmth of the tea, accentuated by a subtle pinch of salt, creates a comforting experience. Each sip is a moment of tranquility, best appreciated when shared around a table, embodying a slice of Japanese serenity.

Ingredients

4 gsencha
200 ml70C water
second infusionwater
to tasteoptional
1 pinchsalt

Method

Begin by heating 200 ml of water to precisely 70°C. Use a thermometer to ensure accuracy, as the temperature is crucial for extracting the delicate flavors of the sencha without bitterness. Avoid boiling the water, as it will scald the tea leaves.
Measure 4 grams of sencha tea leaves using a kitchen scale. This precise measurement ensures the tea maintains its traditional balance of flavors. Place the tea leaves into a small teapot or a kyusu, which is a traditional Japanese teapot designed for brewing green tea.
Pour the 70°C water over the sencha leaves in the teapot. Allow the tea to steep for about 1 to 2 minutes. During this time, gently swirl the pot to ensure even infusion, but do not shake vigorously, as this can bruise the leaves and release unwanted bitterness.
Once the tea has steeped, carefully pour it into small cups, ensuring that each cup receives an equal amount of liquid and flavor. The color should be a vibrant green, indicating a well-brewed sencha. If desired, add a pinch of salt to each cup to enhance the umami flavor, but do so sparingly to maintain the tea's delicate balance.
For a second infusion, add slightly cooler water to the teapot and steep for a shorter time, around 30 seconds to 1 minute. This will extract a lighter, yet still flavorful, brew. Serve immediately to enjoy the fresh aroma and taste.
Serve the sencha in traditional glassware to appreciate its color and aroma fully. The tea should be enjoyed immediately to savor its peak flavor and warmth.