Green Tea (Sencha)
The Quirky Foodster Team
Ingredients
- Loose sencha green tea leaves — 4 tsp
- Water, cooled slightly off the boil — 800 ml (3 1/3 cups)
Method
- Warm the teapot with a little hot water, then discard.
- Add the tea leaves to the pot.
- Pour over water that has cooled slightly off the boil, to avoid scalding the delicate leaves.
- Steep for 1-2 minutes.
- Strain into cups and serve.
Introduction: Simply steeped green tea, a drink whose preparation and appreciation became deeply woven into Japanese culture, particularly through the development of the tea ceremony.
Cultural Background: Tea, introduced from China, took on a distinctly Japanese character over centuries, with the formalised tea ceremony (chanoyu) developing especially during the feudal period as an art form emphasising mindfulness, aesthetics, and hospitality.
Tips: Water that is too hot makes green tea bitter — let it cool for a minute or two off the boil before pouring.
Variations: Matcha, a powdered green tea whisked directly into hot water, is the form most closely associated with formal tea ceremony.
Nutrition: Approx. 5 kcal per serving.
FAQs:
Q: What is chanoyu?
A: The formal Japanese tea ceremony, an art form emphasising mindfulness, aesthetics, and hospitality, developed extensively during the feudal period.
Q: What is the difference between sencha and matcha?
A: Sencha is steeped loose-leaf tea, while matcha is a finely ground powdered tea whisked directly into hot water, traditionally used in the formal tea ceremony.
- Loose sencha green tea leaves — 4 tsp
- Water, cooled slightly off the boil — 800 ml (3 1/3 cups)
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