How to Brew Sencha: The Basics of Temperature and Time

We often hear, "My tea never tastes as good at home as it does in the shop." In fact, a few simple tips make a remarkable difference.

Boil the water, then let it cool

Bring tap water to a full boil to drive off the chlorine smell, then pour it into cups or a cooling bowl until it reaches 70–80°C. Each transfer lowers the temperature by roughly 10°C.

How temperature changes the taste

• Lower (around 70°C): umami and sweetness come forward, astringency softens.
• Higher (around 90°C): the aroma lifts and you get a crisp, refreshing bitterness.

Pour to the last drop

Leaving water in the pot makes the second infusion bitter. The final "golden drop" is packed with flavour, so always pour it out completely.