HOW TO BREW DIFFERENT TYPES OF JAPANESE GREEN TEA (Loose leaf guide)
If you're looking for a guide on how to brew the different types of Japanese green tea, then you've come to the right place.
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Overview
How to brew Genmaicha green tea
How to brew Japanese black tea
For the people of China and Japan, brewing green tea is truly an art form, for others, sometimes tea bags will do! Despite the various rituals and methods taught from generation to generation the basic fundamentals are common and hold true.
Firstly, you will need a teapot. For the sake of simplicity and efficiency we recommend using a Japanese Kyusu. Not only are they are an art form in their own right, they are built for purpose.
Key Features of Japanese Kyusu (Japanese teapot)
1. In-built tea strainer. Less hassle, no fuss.
2. A side handle for ergonomic easy pouring with no drips
3. Made of clay which is said to infuse flavours into the tea
Secondly, to enjoy Japanese green tea to its fullest, you want to consume the right ratio of tea leaves to water. A Japanese tea cup (yunomi) can usually hold between 80ml to 120ml of liquid. They do not have a handle like most western teacups. This is mainly because Japanese tea is never consumed with boiling hot water, therefore no requirement for a cup handle.
Below is our full guide on how to brew various Japanese green teas with instructions on steep times and water temperature for each tea variant.
Step 1.
Prepare required tea accessories for you and your guest(s).
Step 2.
Pour boiling water into teacups and let it sit until the water had dropped to its ideal water temperature.
Step 3.
Add recommended amount of tea to the Kyusu teapot. (See guidelines for each tea below)
Step 4.
Take a moment to smell the aromas of the loose leaf tea in the clay teapot.
Step 5.
Transfer the water from the teacups by pouring into the Kyusu, put the lid back on and let it steep for recommended time duration.
Step 6.
After steep time has completed, alternate the pouring of the tea into both teacups until even amount is served.
This Yabukita and Okumidori Gyokuro blend has been shade-grown in Minami Yamashiro village, which is in the southern area of Uji. It is full of catechins and has a rich umami sweet nutty flavour. A totally unique tea typically reserved for special occasions.
Gyokuro is Japan's most revered green tea.
To brew:
1. Add 1-1/2 tablespoons to a teapot
2. Add 200ml of 60°C - 70°C water (Not boiling water)
3. Steep for 1.5 min - 2 min and serve.
As this is a high quality Gyokuro green tea, you can re-steep the tea leaves up to 3-4 times and still enjoy it's unique bold flavour.
This 100% organic Sencha green tea is from the Minami Yamashiro village in the southern area of Uji. It is harvested from the Yabukita cultivar which results in a perfectly balanced Sencha combining a rich depth of umami with a sweet and fruity aroma and finish.
To brew:
1. Add 1-1/2 tablespoons to a teapot
2. Add 200ml of 80°C water (Not boiling water)
3. Steep for 1 min and serve.
As this is a high quality Sencha green tea, you can re-steep the tea leaves up to 3-4 times and still enjoy it's unique bold flavour.
This tea is a distinctive blend of green tea and whole roasted brown rice. It is low in caffeine making it the perfect relaxing tea before bedtime. This 100% organic Genmaicha tea is a blend of our high-quality Yabukita Sencha and roasted brown rice.
To brew:
1. Add 1-1/2 tablespoons to a teapot
2. Add 200ml of 80°C water (Not boiling water)
3. Steep for 1 min and serve.
As this is a high quality Genmaicha green tea, you can re-steep the tea leaves up to 2-3 times and still enjoy it's unique popcorn, cereal flavour.
Houjicha or Hojicha is a mild easy drinking tea made by roasting Sencha tea leaves over high heat. In the teacup, Hojicha has a caramel honey appearance and when consumed has a woody, roasted nutty smooth finish.
To brew:
1. Add 2 tablespoons to a teapot
2. Add 200ml of boiling water
3. Steep for 15 - 30 seconds and serve.
As this is a high quality Houjicha green tea, you can re-steep the tea leaves up to 2-3 times and still enjoy it's unique nutty caramel flavour.
Our single origin Japanese Koshun Oolong is like no other Oolong you've ever tasted. Koshun is a cultivar native to Shizuoka and it has signature floral aroma with hints of apricot and plum. When brewed, it is a full flavour tea with notes of honey, grape and a touch of citrus to finish.
To brew:
1. Add 5g of Oolong tea leaves into a Kyusu
2. Add 200ml of water at 90°C
3. Let the tea brew for 1 min
4. Transfer into teacups (Can be re-steeped 3-4 times)
Benifuuki Wakocha is a Japanese style black tea using tea leaves harvested in Haraizumi, Shizuoka. When brewed as a pure tea, it exhibits a malty liquor with hints of ripened fruit and citrus notes.
Watch this video to see how we brew this Japanese black tea.
To brew:
1. Add 4g of Benifuuki into a tea pot
2. Add 200ml of water at 90°C
3. Let the tea brew for 2 min
4. Transfer into teacups (Can be re-steeped 3-4 times)
Yamabuki Nadeshiko is made with a patented "Kuro-koji" fermentation method which is also used to produce awamori, a distilled rice wine or sake from Okinawa. The tea has a mellow well-rounded sweetness with notes of strawberry and caramel. It can be equally enjoyed as a hot or cold brew.
Watch this video to see how we brewed this Japanese fermented tea.
To brew:
1. Add 3g of Yamabuki Nadeshiko tea leaves into a Kyusu
2. Add 200ml of water at 90°C
3. Let the tea brew for 4 min
4. Transfer into teacups (Can be re-steeped 3-4 times)
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