this has become my morning go-to. the i-don’t-want-to-think about-anything-until-i-splash-my-palate with the refreshing, viscous, gentle breeze that is this aptly named superior sencha. it comes in an airtight ziploc mylar bag in the royal navy color of all Rishi teas. i squeeze it under my face and let the sea salt umami air waft upwards to prime my smelling senses. while it’s made from the most predominant cultivar of Japan, Yakubita, they manage distinction with a light steam, or asamushi. they say the profile is classic but i find the preparation needs to be as distinct, so I’ve shared mine below. drink in small rounds, but you can never have too much (hint, hint 😉
senchado is a lovely mindfulness practice: boil water. pour the water into a “yuzamashi” or cooling vessel. pour that water into your cups. pour THAT water onto your tea. steep and pour the brew back into your cup, rocking gently. steep 4g/150ml @ 77C for 90 seconds. longer for umami. hotter for bright bite. RECAP: a little internet search may yield very different results for “how to brew sencha.” no surprise as sencha is like all of tea — the particularity of cultivar, place, process, and even time — invites attention to the tea to draw out just the right expression for the other great variable: your own taste. that also means patience.