Sencha with Fresh Ginger, Lemon and Honey
Sencha brewed at 75°C with finely grated fresh ginger, lemon juice and a spoon of honey—grassy, sharp and bright.
This cup pairs sencha's grassy, marine sweetness with the heat of fresh ginger. The tea keeps the ginger from turning into a harsh shot, and the ginger gives the sencha a spicy backbone.
Grate the ginger finely and add it after the tea has brewed: a short steep keeps the sencha sweet, while the ginger gets its own three minutes to release its heat and aroma.
Brew the sencha at 75°C to keep it sweet and grassy rather than bitter. Water that is too hot scorches green tea leaves and pulls out bitterness, burying the delicate vegetal flavors this drink depends on.
Drink it warm in the morning, or let it cool to room temperature for a gentler sip later in the day. Sencha sits at level 2 on our caffeine scale, so this is a lighter morning cup than one built on black tea.
Ingredients
- 1 sencha tea bag or 2 tsp loose leaf
- 1 cup hot water (75°C)
- 1 tsp fresh ginger, finely grated
- 1 tbsp fresh lemon juice
- 1 tsp honey
- Thin lemon slice for garnish
How to make it
- 1Brew sencha in hot water (75°C) for 2 minutes. Remove tea bag or strain.
- 2Add grated ginger to the hot tea and let steep 3 more minutes. Strain if desired.
- 3Let cool slightly, then stir in lemon juice and honey.
- 4Serve warm with a thin lemon slice. Stir before drinking as ginger may settle.
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