Green tea is sensitive to water that is too hot. Boiling water releases too many bitter compounds – the result tastes harsh instead of fresh.

Let the water cool for two to three minutes after boiling until it reaches about 70–80 °C. Around 4 g of tea is enough for a pot, poured off after about 60 seconds.

Empty the pot completely so the leaves do not keep steeping. That way you can infuse the same sencha up to three times – the second infusion can be a little hotter and shorter.

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Sencha Miyazaki

Green tea

Sencha Miyazaki