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Sencha Green Tea Infused Olive Oil

By • Updated September 2026
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This elegantly grassy, subtly vegetal sencha infused olive oil is one of the smartest additions to a British kitchen—drizzle it over griddled fish, steamed asparagus, or a simple tomato and mozzarella salad for an instant hit of umami depth. Because Japanese green tea is delicate and prone to bitterness if overheated, we steep the leaves gently in a double boiler to keep the oil between 60–70 °C, preserving the tea's sweet, marine notes without scorching.

The result is a silky, jade-hued finishing oil that works beautifully on grilled vegetables, roasted potatoes, or even scrambled eggs. It also makes a stunning homemade gift—decant into a clean bottle with a few whole sencha leaves for visual appeal. Choose a good-quality extra-virgin olive oil (fruity rather than peppery) and a high-grade sencha for the cleanest, brightest flavour. Stored in a cool, dark place, your infused oil will keep for up to three months.

Sencha Green Tea Infused Olive Oil
Prep Time5 mins
Cook Time45 mins
Servings250 ml
DifficultyEasy

Ingredients

  • 250 ml extra-virgin olive oil (fruity, mild variety)
  • 15 g sencha green tea (loose leaf, preferably first or second flush)
  • 1 small glass jar or bottle with lid (sterilised)
  • Optional: 1 small sprig fresh thyme or rosemary (for a herbal twist)
Nutrition per serving:
Calories: 120 kcal
Fat: 14g
Sugar: 0g
Protein: 0g

Instructions

1
Prepare: Sterilise your glass jar or bottle by washing in hot soapy water and drying thoroughly. Set up your double boiler: fill the base pan with 5 cm of water and bring to a gentle simmer.
2
Combine: Pour the olive oil into the double boiler insert and add the sencha leaves. If using, tuck in the herb sprig. Stir gently to submerge the tea.
3
Infuse: Place the insert over the simmering water. Maintain a gentle heat—the oil should stay warm (60–70 °C) but never bubble or smoke. Steep for 40–45 minutes, stirring every 10 minutes. The oil will take on a pale green tint and a delicate grassy aroma.
4
Cool: Remove the insert from the heat and let the oil cool to room temperature, about 20 minutes. The flavour will continue to develop as it cools.
5
Strain: Line a fine-mesh sieve with muslin or a coffee filter and strain the oil into your sterilised jar, pressing gently on the leaves to extract every drop. Discard the spent tea (or compost it).
6
Store: Seal the jar and label with the date. Store in a cool, dark cupboard for up to 3 months. Use within 2 weeks once opened and kept at room temperature, or refrigerate to extend shelf life—it will solidify but will reliquefy at room temperature.

🫖 Equipment You'll Need

A double boiler insert (also called a bain-marie bowl) is essential here because it delivers the precise, gentle, indirect heat that prevents delicate Japanese green tea from turning bitter or scorched. Unlike a saucepan placed directly on the hob, a double boiler keeps your olive oil at a steady 60–70 °C—the sweet spot for extracting sencha's grassy, umami notes without the astringency that ruins many tea infusions. For the best results, pair your insert with our buying guide below.

See our double boiler insert picks →

Expert Tip: Avoid Over-Steeping

If your oil tastes bitter or too 'green', you've either heated it too high or steeped too long. Aim for 40–45 minutes maximum and keep the temperature below 70 °C. A probe thermometer clipped to the side of the insert takes all the guesswork out.

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