Japan — Uji, Kyoto and Shizuoka Prefecture traditions
Sencha (煎茶, literally 'infused tea') is the most consumed green tea in Japan, accounting for approximately 75% of domestic production, yet it is often poorly prepared — even within Japan. The quality difference between a perfectly brewed sencha and a carelessly made cup is dramatic. Unlike gyokuro (which requires very low temperatures) or hojicha (which tolerates high temperatures), sencha requires precise temperature management at 70–80°C depending on grade: higher-grade first-flush sencha (ichibancha/shincha) at 70°C; standard sencha at 75–80°C. The reason: catechins (the bitter, astringent compounds) extract more rapidly at higher temperatures; amino acids (the sweet, umami compounds) extract more readily at lower temperatures. By controlling temperature, the brewer determines the ratio of these two flavour components in the final cup. Premium sencha (especially shincha, the first-flush spring harvest) has a higher amino acid content and can reveal this character only if brewed at 70°C. At 90°C, the catechins dominate completely and the shincha character is indistinguishable from lower-grade tea. Steeping time is equally important: 45–60 seconds for first infusion at 70°C; 30 seconds for subsequent infusions. Sencha produces 3–4 infusions of progressively lighter and more astringent character.
{"Grade determines temperature: shincha/first-flush at 70°C; standard sencha at 75–80°C; bancha at 85–90°C","Pour all water from the teapot completely at end of steeping — any residual liquid in the pot over-steeps the next infusion","Distribute the tea evenly across cups by pouring in small incremental amounts (round-robin) rather than filling one cup at a time — this ensures each cup has identical concentration","Leaf-to-water ratio: 2g per 100ml for first infusion; reduce water volume slightly for second infusion for similar concentration","Water quality matters: soft water (low mineral content) extracts sencha flavour more cleanly — hard water can produce a metallic note"}
{"The cooling water technique for sencha: pour boiling water into the empty teacups and let it stand 30 seconds before transferring to the teapot — each transfer drops water temperature 10–15°C","Shincha (new tea, first-flush) is available only in April–May and should be purchased fresh and used within 3 months — it does not improve with storage","Premium sencha from Yame (Fukuoka) is hand-picked and commands premium prices comparable to first-growth tea from Uji","Fukamushi sencha (deep-steamed sencha): the tea leaves are steamed for longer during processing, producing a darker green, cloudier, more full-bodied infusion — different brewing parameters (shorter time, slightly higher water volume) than standard sencha","The cha-gara (spent sencha leaves) can be eaten as a salad with sesame oil and salt — the leaves contain full nutritional value","The Japanese tea ceremony's choice of matcha over sencha for formal occasions is aesthetic and cultural — both represent the highest expressions of Japanese tea art in their respective categories"}
{"Brewing at 90–100°C — catechins dominate, bitterness is excessive, the amino acid sweetness is masked entirely","Leaving water in the teapot after steeping — the leaves continue extracting and the second cup is unpleasantly bitter","Filling each cup to full before moving to the next — the last cup receives concentrated, bitter liquor; the first cup receives weak, dilute tea","Using fluoridated tap water — the fluoride and chlorine notes are perceptible in delicate sencha; filtered or natural spring water is preferred"}
Japanese Tea Export Association documentation; Okakura: The Book of Tea