Does tea from a teabag taste different than from a Kyusu?
The answer is a definitive yes.
When brewing sencha, allowing the tea leaves to fully unfurl is absolutely essential. Inside a teabag, space is restricted, preventing the leaves from opening properly. Because cleanup is so effortless, I used to rely on teabags myself when I first started out, but today, I always choose a Kyusu.
If you compare the two, the difference is clear: it is quite difficult to capture the true, authentic umami of sencha through a teabag. A Kyusu, on the other hand, unlocks not only that rich umami but also the tea’s delicate aromas and nuanced flavor profiles. While it requires a little extra effort, I truly hope you’ll try brewing your sencha in a Kyusu.
For those who have a bit more time, here is an extra tip: pre-warm your Kyusu. Pouring hot water into the teapot beforehand prevents the water temperature from dropping during the actual extraction. In the world of sencha, water temperature is everything. If you want to elevate your brewing and taste a distinctly delicious cup, please give this pre-warming ritual a try.
Alternatively, if you find the cleanup of loose leaves too tedious, I highly recommend whisking a bowl of matcha. Incorporating just a single cup of matcha into your daily routine is wonderfully beneficial for your health. Since matcha is a fine powder dissolved directly in hot water and whisked, cleaning up is incredibly simple. In fact, when using traditional Japanese teaware, you can simply rinse it with water—no dish soap required.
As a side note, in the world of the Japanese tea ceremony (Chado), washing teaware with chemical detergents is strictly forbidden. This is because we hold a beautiful cultural tradition of "nurturing" our teaware. In Japan, we deeply cherish the objects we use. Traditional teaware is crafted from natural materials, so we wash them using only natural water. Since these vessels are exclusively used for pure tea, they never become soiled enough to require harsh soaps.
But returning to our main topic:
If you absolutely must use a teabag for your sencha, a great trick is to use double the usual amount of tea leaves. While the leaves still won't be able to unfurl completely, this extra volume ensures that a richer concentration of the tea's components is thoroughly extracted. On a busy morning when you are short on time, or on days when you want to enjoy sencha without the cleanup, it might feel a little indulgent, but try using a generous amount of leaves in your teabag. It will yield a remarkably deep and robust flavor.
As you explore the world of sencha, I encourage you to find the brewing style that fits your life perfectly. There is no single "correct" answer. However, if you wish to experience the most exquisite flavors your tea has to offer, a Kyusu is always my highest recommendation.