Japanese Sencha Brewing Discipline: Temperature, Ratio and Steeping Time
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.