Japanese Green Tea (Sencha & Variations)

Japanese Green Tea prepared with bamboo whisk for energy and focus.

Japanese Green Tea (Sencha & Variations)

Japanese green tea, known as ryokucha or o-cha, is more than a beverage—it’s a cultural ritual of mindfulness, health, and flavor. This recipe focuses on brewing sencha, the most popular Japanese green tea, while also offering variations with gyokuro, genmaicha, and hojicha.

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Prep Time 1

Cook Time 4

Total Time 5

Servings: 1 batch (yields 2–3 teacups)

Course: Beverage

Cuisine: Japanese

Calories: 0.1

Ingredients Equipment Method Notes

Ingredients

Base Ingredient

10 grams sencha loose-leaf green tea classic Japanese green tea with fresh, slightly astringent, sweet finish
210 ml water heated to 176°F (80°C)

Alternatives

10 grams gyokuro leaves use 160 ml water at 140°F (60°C)
10 grams genmaicha leaves use 240 ml boiling water
10 grams hojicha leaves use 240 ml boiling water, low caffeine option

Equipment

Kyusu (Japanese teapot) or small teapot with mesh strainer
Digital kitchen scale
Kettle with temperature control or thermometer

Method

Step 1: Measure 10 g of sencha (or alternative) and place in a pre-warmed teapot.
Step 2: Heat water to the correct temperature based on tea type (Sencha: 176°F, Gyokuro: 140°F, Genmaicha/Hojicha: boiling).
Step 3: Pour measured water (Sencha: 210 ml, Gyokuro: 160 ml, Genmaicha/Hojicha: 240 ml) over the leaves. Steep: Sencha 60s, Gyokuro 90s, Genmaicha/Hojicha 30–40s.
Step 4: Serve immediately, pouring every drop into warmed cups. Re-steep leaves 2–3 times, adjusting time and temperature slightly.

Notes

For a smoother taste, use soft water. Store tea in an airtight, opaque container in a cool, dark place. Best consumed fresh; avoid reheating brewed tea.