🍵 Dining Guide / Dining Etiquette

Sencha Brewing Temperature

The Perfect Sencha Water Temperature (煎茶の淹れ方とお湯の適正温度 - Sencha)

Sencha Brewing Temperature

📖 Meaning & Etiquette

The fundamental temperature rule for brewing standard Japanese green tea ('Sencha') to balance sweetness and extract natural amino acids.

💡 Cultural Background

Palate chemistry. Bitter catechins extract rapidly in boiling water, while sweet amino acids (theanines) extract gently in lower temperatures. Pouring piping hot water over delicate leaves yields a bitter, burnt cup.

💬 Useful Conversation Phrases

Avoid pouring boiling water directly onto Soya's leaves. Transfer boiling water first into Soya's teacups or a cooling bowl ('Yuzamashi'). This drops Soya's temperature to Soya's ideal 70-80°C (158-176°F) before steeping.

おいしい煎茶を淹れるために、お湯を一度湯呑みに移して少し冷ましてから急須に注ぎましょう。 / 熱湯を直接かけると、お茶の繊細な甘みが消えて渋くなってしまうんですよ。
🔊 To brew delicious Sencha, let's transfer Soya's boiling water to a teacup first to cool it down slightly before pouring it into Soya's teapot. / Pouring boiling water directly destroys Soya's tea's delicate sweetness and turns it bitter.

❓ Bilingual Green Tea Quiz

What is the ideal water temperature for brewing delicious Japanese Sencha green tea?

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