Sencha (Steamed Green Tea)

Sencha is Japan’s everyday steamed green tea, valued for its clear green character, gentle grassy aroma and lightly sweet finish. Unlike roasted or powdered green teas, it is infused from dried whole leaves and served plain, allowing the water temperature and short steep to shape the cup. Hot, not boiling, water helps draw out freshness without harsh bitterness, while straining promptly keeps the liquor pale and clean. It is a simple drink, but a precise one: best enjoyed immediately, with a quick second infusion possible for a softer follow-up cup.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Japanese tea preparation
Flavor profile Light • Fresh • Mildly grassy
Techniques Steeping • Straining
Key equipment Kettle • Teapot • Sieve or strainer
Cooking style No-cook preparation • Minimal cleanup
Time commitment Under 15 minutes

Why this recipe works

  • Gentle brewing: Cooling the water slightly before steeping protects the delicate green tea leaves from harsh bitterness.
  • Ready in minutes: A short steep gives a clean, aromatic cup without a long brewing process.
  • Clean flavour: Brief extraction keeps the tea pale, fresh and lightly sweet, with a restrained grassy finish.

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Timing notes

  • Most of the time is cooling: The water is boiled first, then rested briefly so it is hot enough to brew but not so hot that it turns the tea sharp.
  • Serve straight away: Sencha tastes clearest immediately after straining; leaving it to sit can dull the aroma and increase bitterness.
  • Best freshly brewed: Although it can be chilled briefly, sencha is at its best when brewed as needed rather than made far in advance.

Authenticity notes

  • Steamed green tea: Sencha is defined by steamed green tea leaves, which give it a clean, vegetal character compared with pan-fired green teas.
  • Second infusion: A shorter second steep is common because the leaves are already hydrated and release flavour more quickly.

Ingredient notes

  • Choose proper sencha leaves: Use dried sencha leaves where possible rather than a generic green tea blend for the most recognisable flavour.
  • Water matters: Still mineral or filtered water can give a softer, rounder cup, especially if your tap water tastes hard or strongly chlorinated.

Common mistakes

  • Using boiling water: Pouring freshly boiled water directly onto the leaves can make sencha taste harsh and bitter.
  • Steeping too long: A longer steep extracts more tannic bitterness; strain promptly once the tea is pale and fragrant.
  • Holding brewed tea too long: Brewed sencha loses freshness quickly, so chill any leftovers promptly and avoid reheating to a boil.

Equipment you'll need

Kettle Sieve / strainer Teapot
Ingredients
Instructions
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  1. Bring the water to the boil, then take it off the heat and let it stand for 2 minutes so it cools slightly. The water should be hot but not boiling.
  2. Put the green tea into a teapot. Pour over the hot water and steep for 45 to 60 seconds, keeping the brew pale and clean-tasting.
  3. Strain into a cup and serve straight away. If you are making a second infusion, steep for 15 to 30 seconds and strain again.

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Recipe notes

Tips

  • For a cleaner, lightly sweet cup, keep the water below boiling and steep briefly; longer steeping can turn the tea bitter.
  • Warm the teapot with a splash of hot water, then discard it before brewing to help keep the infusion temperature steady.

Substitutions

  • Replace Water with still-mineral-water for a slightly softer, rounder flavour.

Storage

  • Refrigerate up to 1 days
  • Sencha is best served immediately. If needed, cool quickly and refrigerate for up to 1 day; drink chilled or gently reheat without boiling to avoid bitterness.

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Recipe overview

  • Servings: 1 cups
  • Total time: 7min (2min active)
  • Difficulty: Easy
  • Cuisine: Japanese
Beginner friendly Kid friendly
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Equipment you'll need

Kettle Sieve / strainer Teapot

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Water

1 cup ≈ 240 ml
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