Tencha Leaf Tea

Instructions

1. Prepare the water
   Heat filtered water to 70°C (158°F). This temperature is critical - water that's too hot will make the tencha bitter, while water that's too cool won't extract enough flavor. If you don't have a thermometer, bring water to a boil, then let it cool for about 2 minutes.
2. Warm the teapot
   Pour some of the heated water into your teapot and swirl it around to warm the pot. Discard this water. This step ensures the brewing temperature remains consistent when you add the tea leaves.
3. Add the tea leaves
   Place the tencha leaves in the warmed teapot. If using a traditional Japanese teapot (kyusu), use about 4g of leaves per cup. For larger western-style teapots, use 8g total for the pot.
4. Brew the tea
   Pour the heated water over the tea leaves. Cover and let steep for exactly 1.5 minutes. Tencha has a delicate flavor profile that can become astringent if steeped too long.
5. Serve the tea
   Pour the tea into pre-warmed cups, making sure to distribute the tea evenly so each cup has the same strength. The color should be a pale, yellowish-green.
6. Add optional flavors
   If desired, add honey, lemon, mint, ginger, cinnamon, or jasmine flowers for additional flavor profiles. Traditional tencha is typically enjoyed plain to appreciate its subtle, grassy sweetness.