Sencha in a kyusu

Japanese steamed green tea

Measured cooling, a brief infusion and an even final pour.

Starting point

A practical house start is 4–5 g per 200 mL around 70–80°C / 158–176°F for 45–90 seconds; use the producer’s style-specific guidance.

What you need

• Kyusu
• Cups
• Kettle
• Scale

Method

1. Use cups to cool and measure the water.
2. Add sencha to the kyusu.
3. Infuse without aggressive stirring.
4. Alternate between cups if sharing.
5. Drain to the last drop; shorten the second infusion.

Watch for

Fukamushi, gyokuro, bancha and hojicha need distinct handling. “Japanese green tea” is not one recipe.

Source

• Japan MAFF Nihoncha guide