Recipe : Green Tea (From Fresh Tea Leaves)
Ever wondered how to make your own tea at home? Making sencha from scratch at home is a rewarding but delicate process. In Japan, sencha is made by steaming fresh tea leaves, then carefully rolling and drying them. Here’s a simplified method you can try at home if you have access to fresh tea leaves (like from a tea plant or garden).
Ingredients :
Fresh tea leaves *young, tender leaves are best — ideally the top 2–3 leaves from new growth
A Microwave or steamer
A parchment paper
A Hot-plate *pan or oven for drying
(Patience and gentle hands!)
Directions :
1. Harvest Fresh Leaves
Pick young, tender tea leaves — usually the top two or three leaves and a bud. Early spring leaves (first flush) are ideal for sencha.
2. Steam the Leaves
Microwave or steam the leaves for 30–60 seconds to stop oxidation. Be careful not to over-steam. They should become bright green and soft.
3. Cool and Dry Slightly
Spread the steamed leaves on a clean cloth or tray. Let them cool and air-dry for a few minutes, gently patting them to remove excess moisture.
4. First Rolling
Gently roll the leaves between your hands to break down the cell walls and shape them into thin, needle-like strands. Do this for about 5–10 minutes. The leaves should start to feel slightly sticky.
5. Drying
Spread the rolled leaves on a tray and dry them at low heat (around 70–90°C / 160–195°F) in the hot-plate or oven for 20–30 minutes, or until they’re dry and crispy.
6. Final Rolling (Optional)
You can roll the leaves one more time while they’re still warm to enhance the shape and aroma.
7. Cool and StoreLet the tea cool completely, then store it in an airtight container away from light and moisture.
Note :
– This method mimics asamushi sencha (lightly steamed). For fukamushi sencha (deep-steamed), the steaming time would be longer (around 90–120 seconds).
– This is a small-batch, handcrafted version. Traditional producers use specialized machinery for precise rolling and drying.
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