How to Cool Boiling Water for Sencha

In my previous post, I recommended brewing sencha with warm water rather than boiling water.

But if the water is boiling hot, how do we cool it down to the right temperature?

If you'd like to enjoy sencha the traditional way, I recommend using a Japanese tea utensil called a Yuzamashi.

A Yuzamashi is a vessel specifically designed for cooling hot water before brewing tea. (See the pictureIt has a handle and a spout, which makes it easy to pour the water into your teapot. It is also very convenient when you serve tea to several people.

However, I imagine that most people outside Japan don't have a yuzamashi at home!

Don't worry. You can simply use a tea cup.

Pour boiling water from your kettle or hot-water dispenser into a tea cup and let it cool for a little while.

Once the water has cooled, pour it from the cup into your teapot, where you already have your sencha leaves.

That's it!

How Do You Know When the Water Is Around 70°C (158°F)?

Of course, the easiest way is to use a thermometer.

But what if you don't have one?

Here's a little Japanese tea trick: look at the steam. (This is my idea!)

When the steam rises gently and almost straight up, then disappears at around 10 cm (4 inches) above the water, the temperature is roughly 70°C (158°F).

It's not as precise as using a thermometer, of course, but it can give you a good idea when you're brewing tea at home.

What About Sencha Tea Bags?

You can use the same method with Sencha tea bags.

Many people put a tea bag directly into their tea cup and pour boiling water over it.

Instead, try this:

First, pour the boiling water into your cup and let it cool. Then add the sencha tea bag and let it steep.

You'll be able to enjoy much more of the tea's delicate Umami and less of its bitterness and astringency.

Sometimes, just one small change can make a big difference.

Why not try it with your sencha today?

I hope you enjoy discovering how delicious Japanese green tea can be!