How to Enjoy Japanese Tea: Sencha

Now that I have become a Japanese Tea Advisor (a qualification certified by the Nihoncha Instructor Association), I would like to gradually introduce the history, health benefits, ways to enjoy, and my favorite brands of tea.

First, let's start with the most classic choice: Sencha.

The tea set I use is listed below. After much deliberation, I chose a handmade Tokoname-yaki teapot! (I just love its rough, glossy texture and round form... It was hard to find exactly what I wanted, but I finally found this favorite of mine at a tea festival in Shizuoka.)

Brewing Sencha at around 80°C reduces bitterness and enhances its mellowness, so after boiling the water, let it cool down a bit. (For high-grade tea, use a lower temperature of 70°C.)

An easy way to cool the water is to pour it into the teapot first, then into the teacup, and finally back into the teapot. Since the water temperature drops by 5-10°C each time it is transferred, for Sencha, I transfer it twice before putting it into the teapot. (I use a yuzamashi (water cooler) because my teacups tend to get hot quickly.)

A convenient yuzamashi (Tokoname-yaki) that can also be used when whisking matcha.

After that, add about two scoops of tea leaves, pour in the water at the appropriate temperature, close the lid, and wait for 30 seconds to 2 minutes (the waiting time is up to your preference) to finish brewing a delicious cup of tea.

※ Ingredient Trivia:
Tannins (catechins), which are the source of bitterness, and caffeine are easier to extract at higher temperatures, while amino acids (mainly theanine), which provide umami and sweetness, are extracted even at lower temperatures.

To put it more simply, the following results were obtained in a tea component extraction experiment (the experiment lasted 10 minutes, but the graph shows the results at the 2-minute mark).

Created from Japanese Tea Advisor training course materials.

Genmaicha and Hojicha can be brewed with boiling water, while for Gyokuro, it is recommended to brew at a lower temperature of around 50-60°C to bring out more of its sweetness.

To properly enjoy the second infusion, once you have poured the first infusion down to the very last drop, tap the back of the teapot to move the tea leaves away from the spout.

Other tea goods I use include a tea leaf canister (lacquerware) and a tea scoop (cherry wood). Being surrounded by these favorite items makes tea time even more enjoyable ^^

As I was writing this, I found that the Instructor Association's website has instructions on how to brew various types of tea!

I hope you all have a wonderful tea life! ^^/