There is an interesting question “how much amount of sencha tea leaves (Japanese green tea) is appropriate per 100ml of water” . It is very interesting questions. I write how people do in Japan, also introduce “standard” in some books and media in Japan.
- Brief Summary : 3g-10g Sencha Green Tea to 100ml Water
- What is Standard of Sencha Green Tea Brewing? (3.5g, 100ml)
- The More Number of People, The Less Amount of Tea Leaves per Person. Tea Leaves Absorb 4 Times Water of Itself.
- How I Brew Sencha Green Tea
- Brew 3g Sencha Tea Leaves with 100ml Water (3g, 100ml)
- To Enjoy Umami in Japanese Green Tea leaves. Refer Standard of Gyokuro Brewing (50-60 ℃ )
- “Cold Brew” of Sencha Green Tea (10g, 100ml)
- The Way to Find Your Favorite Taste
Brief Summary : 3g-10g Sencha Green Tea to 100ml Water
Roughly speaking, 3-4g sencha per 100ml of water is in the range of standard brewing in Japan ( when using higher water temperature than 70℃ (158 °F )) . Time and temperature depends on personal preference for taste to make.
More than 5g per 100ml can be too much for brewing with hot water. But lower temperature of water can be good.
10g sencha with 100ml water is good for “iced water brew”. Please see introduction of NHK TV program in the chapter below.
What is Standard of Sencha Green Tea Brewing? (3.5g, 100ml)
As I reviewed a text book issued by Japanese Tea Instructor Association, “standard” of sencha brewing is as a shown in the table below. This is outcome of a research in 1973 and also posted in O-CHANET of World Green Tea Association in Japan.
（158 °F ）
(194 °F )
About Sencha (High) , converting to 100ml of water, it will be 3.5g of tea leaves.
Nowadays, there are more tea varieties than at that time, also people’s preferences are diversified, so that this can be a just reference. However it is still good to follow if you don’t have idea how to brew.
The More Number of People, The Less Amount of Tea Leaves per Person. Tea Leaves Absorb 4 Times Water of Itself.
The text book also said that 4g to 5g in a teapot can be good when brewing for a person.
When brewing for more than 2 persons, 2-3g per person is recommended.
When brewing for many persons, 2g per person is recommended.
(Amount of water is not clearly mentioned but I guess 50ml-80ml per person in a cup).
Please note that tea leaves absorb 4 times water of tea leaf weight in a teapot. If you put 4g of tea leaves in a teapot with 100ml of water, the leaves absorb 20ml of water, only 80ml is come out, theoretically.
How I Brew Sencha Green Tea
I am a Japanese, I drink sencha green tea almost everyday for decades. I usually use sencha green tea leaves from Kyushu since I am from Kyushu and love tea there. Local market price is approx 1100JPY- 1300JPY per 100g (always spend time & money to find high cost performance tea leaves)
I use 3g of tea leaves and 150ml of water. This is my daily standard. Steeping time varies depends on temperature of water. If 85 ℃, time is shorter, 70℃ is longer. I change temperature depend on what taste I would like on the day. When temperature is higher, taste is fresher and bitterer. If temperature is lower, taste is milder (feel more umami)
Brew 3g Sencha Tea Leaves with 100ml Water (3g, 100ml)
After I saw the question in the title, I tried 3g with 100ml of water, 80 ℃ (approx.) 1 min. It is very strong (bitter, fresh with unami-sweetness in aftertaste) Anyway it tastes good.
Then tired with 4 g leaves, 100 ml water, below/around 70 ℃ (approx.) 2 min. It is strong bitterness and strong umami-sweetness and deeper aftertaste of umami. It may be strongest I can accept. But anyway I still like it.
I think that 10g of Sencha with 100ml is too strong with hot water (above 70℃（158 °F )). I never heard this way of brewing so far.
However, if water temperature is very low, it is possible to make tea with very rich umami taste. In this case, the tea leave should have lots of amino acid (umami) in the leaves, it is prerequisite. Talk about amino acid, in Japan’s standard, simply says, the more amino acid green tea leaves contains the higher grade it is and vice versa.
To Enjoy Umami in Japanese Green Tea leaves. Refer Standard of Gyokuro Brewing (50-60 ℃ )
The following table is “standard of Gyokuro brewing” from the text book. Gyokuro has lots of amino acid (umami) in the leaves. This way of brewing is to fully enjoy, taste, feel umami in the leaves.
|Gyokuro (High)||10g||60ml||50 ℃|
（122 °F ）
|Gyokuro (Regular)||10g||60ml||60 ℃|
（140 °F ）
Gyokuro is much more expensive than Sencha.
“Cold Brew” of Sencha Green Tea (10g, 100ml)
Iced water infusion of sencha greentea was introduced in a TV program of NHK as “It’s summer! Super green tea A new catechin restores immunity!” It is 10g tea leaves with 100ml of iced water, 5 minutes of infusion time. You can read the page with a translation service.
Recent studies shows that sencha green tea brewed with cold water (especially with iced water) has good effect of EGC, epigallocatechin (Immune-enhancing) and Theanine (Anti- Psychosocial Stress / Relationship Stress) . For the detail information please refer “The Cold Brew of Green Tea! ” in The National Agriculture and Food Research Organization.
The Way to Find Your Favorite Taste
“Standard” is just a reference when you don’t have clue how to brew. Try with the standard way first, then adjust temperature and time til you feel tasty. (Better fix amount of tea leaf and water first – it is easier to find your favorite taste.)
Referece: The tea leaves I used this time is Sonogi Cha.