Japan's most-drunk green tea: steamed rather than pan-fired, giving a grassy, savory cup with real umami depth.
Sencha's steaming locks in grassy-sweet compounds that boiling water scorches — the classic "why is my green tea bitter" comes from 100°C water on sencha. Steep short and cool: the first infusion is the cleanest, and the umami builds across resteeps. Later infusions can run hotter and shorter.
The numbers above optimize for a standard Western mug (8–12 oz). If brewing Gongfu style in a gaiwan, double the leaf dose (5–7 g per 100 ml), use boiling or near-boiling water, and reduce steep times to 15–30 seconds for 6–8 distinct infusions. Read the full Gongfu breakdown →