Think Matcha Is Japan’s Everyday Tea? Here’s How to Brew the Real One: Sencha

The Real Daily Tea of Japan

Unlike matcha, which is made from finely ground tea leaves and traditionally prepared in formal Japanese tea ceremonies (茶道, sadō) or served in specialty cafés, sencha is the true go-to green tea for everyday drinking in Japan. It's what's served in homes, restaurants, and even sold in convenience stores as bottled tea. If you visit a Japanese household, you're much more likely to be offered a cup of sencha than matcha.

Why Sencha, Not Matcha?

• Matcha is premium and ceremonial. While matcha has a rich umami taste and offers a strong caffeine boost, preparing it properly requires special equipment (like a bamboo whisk) and techniques. Because of this, most Japanese people don't drink it daily — unless they're practicing tea ceremony or ordering it at a café.
• Sencha is fresh, versatile, and easy to brew. It delivers a well-balanced combination of umami, sweetness, and a slight astringency, making it refreshing and enjoyable at any time of the day. Plus, it only requires a teapot and hot water, making it much more convenient for daily consumption.

Water Quality Matters

Water plays a crucial role in bringing out the delicate flavors of sencha. Hard water with high mineral content can make it taste dull or overly astringent.

Best Water for Brewing Sencha

• Soft water (low in minerals) is ideal
• If using tap water: filter it or boil and let it cool
• Bottled water: choose one with low mineral content

The Perfect Temperature

The temperature of the water determines how different compounds in sencha are extracted:

• Lower temperatures (70-80°C / 158-176°F): More L-theanine is extracted, resulting in a smooth, umami-rich taste
• Medium temperatures (80-85°C / 175-185°F): A balance of L-theanine and catechins, offering both sweetness and mild astringency
• Higher temperatures (88-90°C / 190-195°F): More caffeine and catechins are extracted, making the tea stronger and slightly bitter

Step-by-Step Brewing Guide

Step 1: Choose the Right Teapot

A good teapot enhances the brewing process:

• Wide base with space for leaves to expand freely — ensures full flavor extraction
• Built-in fine mesh strainer — prevents clogging and allows smooth pouring
• Avoid small, deep teapots where leaves are tightly packed

A Kyusu (Japanese side-handle teapot) is highly recommended for sencha.

Step 2: First Brew — Extracting Sweet & Umami Flavors

• Tea leaves: 3g (about 1 tsp) per serving
• Water amount: 90ml (3 oz)
• Water temperature: 80°C (175°F)
• Steeping time: 1 minute

Instructions:

1. Add the tea leaves to the teapot
2. Pour the hot water slowly over the leaves
3. Cover the teapot with its lid and let it steep
4. Pour out every last drop to avoid over-steeping

Step 3: Second Brew — Unlocking a Refreshing Taste

• Water temperature: 90°C (195°F)
• Water amount: 90ml (3 oz)
• Steeping time: 10-30 seconds

Instructions:

1. Pour hot water directly onto the used leaves
2. No need to cover the teapot with a lid
3. Shake the teapot slightly while pouring to extract all flavors evenly

Since the leaves have already absorbed water, the second brew releases flavors quickly. A short steep (10 seconds) gives a light, refreshing taste, while a longer steep (30 seconds) provides more depth.

Step 4: Third Brew & Beyond

• Water temperature: 80-90°C (175-195°F)
• Steeping time: adjust based on your preference

For additional brews, experiment with different steeping times and temperatures. The flavors will gradually become lighter but still enjoyable.