July 10, 2018

Kyo-T Sencha

To prepare for my tea sommelier final exam, I practiced preparing sencha and other Japanese loose leaf teas in a kyusu. This style of infusing sencha is known as senchado. I may have mastered senchado with Kyo-T Sencha which I review below.


Kyo-T Sencha

My sample was a little bit over 4 grams so I used the entire sample. My big kyusu is 250 ml which seems to be the standard volume. The tasting cups in my professional cupping sets are 100 ml which is the typical cup volume for senchado.

The dry leaves I added to my kyusu smelled of mint and evergreens. I poured under-boiling water into two 100 ml cups and let the water cool for a few minutes before gently pouring it into the kyusu. I alternated pouring into each cup tipping the kyusu twice in the "second cup". The first steep was one minute.


Tasting Notes

The liquor tasted sweet and grassy with a lingering creaming mouthfeel. The infused leaves had strong vegetal and umami scents. There was a sweet floral smell, too. The second infusion, 30 seconds, was grassy and slightly astringent. The floral note persisted. The liquor was medium-bodied and the flavors were long-lasting.


Kyo-T teas are grown on Kyoto farm established in 1858. The company offers USDA certified organic teas. I enjoyed this sencha -- it shone prepared in a kyusu. My sample was provided free for review but you can purchase the sencha* on Amazon. As of this post, the sencha and other Kyo-T teas are on sale.

Senchado Instructions

Want to try your hand at senchado? Follow these steps to prepare sencha for two (modified from My Japanese Tea Blog:
  • Heat 200 ml of water to below boiling (205F)
  • Pour the hot water into two cups (note: a typical cup is 100 ml)
  • Add 4 grams of sencha to a 250 ml kyusu 
  • Pour the water from the cups into the kyusu
  • Steep for 1 minute (subsequent infusions can be 30 seconds and 15 seconds)
  • Serve the tea by alternatingly filling each cup with liquor
* This is an affiliate link.

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