Green Tea Preparation

The preparation of green teas

What to look out for

water quality

The basis of every tea begins with the water. Use water that is as soft and low in lime as possible so as not to mask the delicate aromas of the tea. Filtered water or water that has been boiled and then cooled is called soft water and contributes significantly to the quality of the infusion, as the aromas are extracted better.

The right temperature of green tea

The water temperature plays a crucial role in the development of the aromas when preparing green tea:

• Gyokuro: Optimal at 50-55°C to preserve its rich umami flavor.
• Sencha: Best results at 60-70°C to achieve a balanced sweetness.
• Genmaicha and Bancha: Can tolerate higher temperatures of up to 80°C, which emphasizes their robust flavors.
• Hojicha: Can even tolerate temperatures of 80-95°C, as the roasting reduces the bitterness.

The right amount of leaf material

A general rule is 3-5 grams of tea per 200ml of water. This amount can vary depending on personal preference and type of tea. Experiment to find your ideal strength.

Optimal brewing time for green teas

The brewing time influences intensity and taste:

• Most green teas develop optimally within a minute.
• Please follow the recommendations on the packaging or product description, as exceptions exist.
• Important: Complete the pouring within the brewing time to avoid over-extraction.

Using a Kyusu teapot

For the best possible flavor, we recommend using a Kyusu teapot. This traditional Japanese teapot is popular not only for its aesthetic value, but also for its positive effects on the taste of the tea. The clay from which the Kyusu is made plays an essential role in enhancing the taste.

If you want to learn more about the Japanese Kyusu teapot and its benefits, we recommend reading the following article.

Yuzamashi - the cooling vessel

An essential step in the preparation of high-quality green teas is the aforementioned control of the water temperature. The Yuzamashi, a traditional Japanese cooling vessel, plays a central role in this. It enables the targeted cooling of the hot water to the ideal brewing temperature in order to extract the finest aromas of the tea without bitterness.

Application of Yuzamashi:

• After the water has boiled, it is first poured into the Yuzamashi. The cooling process begins when the vessel is changed.
• For teas such as Gyokuro, which is prepared at about 50-55°C, the water can be further cooled by pouring it between the Yuzamashi and teacups several times until the desired temperature is reached.
• The Yuzamashi not only helps with temperature control, but also keeps the water temperature constant during tea preparation, which is especially beneficial when preparing multiple infusions.

Mawashitsugi - distribute the tea evenly

How to fill tea bowls correctly with a Kyusu teapot

The traditional filling of tea bowls is called Mawashitsugi .

It is important to fill the bowls in turn with small amounts of pouring water in order to achieve an identical taste in each cup as well as the same taste intensity, strength and temperature when preparing the green tea.

Pour small amounts of tea in the order 1-2-3 and then in the order 3-2-1 until the tea is evenly distributed. There should be no hot water left in the teapot, otherwise more nutrients and bitter substances will be dissolved before the next infusion. This will have a negative effect on the taste of the second infusion. It is therefore very important to always pour out the last drop.

Out of respect for your guest, it is customary to give him the cup into which the last drops of the Kyusu have been poured, as these contain the most flavor and nutrients.

The perfectly prepared green tea is now ready, but there are other techniques that can be used and lead to differences in the aroma.

Kyusu pouring methods

Even when pouring from the Kyusu, there are different techniques that influence the taste and intensity.

The correct preparation of a green tea depends strongly on the desired intensity of the infusion, so with a Kyusu you can adjust this extremely precisely using various techniques.

3.1 Slow pouring : This involves pouring the tea into the cups in a single movement. This gives a milder aroma or more intense second and third infusions.

3.2 Circular pouring: To do this, move the Kyusu in circular movements when pouring, which brings the tea into contact with the leaves a little more, but gently. The infusion is a little more intense .

3.3 swivel movements: In which you always center the Kyusu vertically again after pouring some tea into the bowl. This way the tea flows through the leaves again and again and the infusion is more intense.

3.4 Strong swirling : After each pouring movement, swirl the Kyusu by about 90 degrees in the opposite direction at a fairly fast speed before pouring out some more tea. This way, the tea flows through the leaves at a relatively high speed and a very intense infusion.

Small overview of varieties: General temperature, brewing time and aromas

Each type of tea offers a unique taste experience. Here is an overview of the flavors and approximate brewing time.

• Gyokuro : 50-60°C / 1-1.5 minutes. Aromas of intense umami and sweet fruits. Also excellent when prepared cold, where an even sweeter, full-bodied aroma develops.
• Sencha : 60-70°C / 1 minute. Offers a balanced spectrum from fresh, grassy to slightly bitter notes. Prepared cold, Sencha becomes refreshing and less bitter.
• Kabusecha : 55-70°C / 45 seconds - 1 minute. Characterized by an umami-rich and slightly sweet profile. Cold brewed, it produces gentle, sweet aromas.
• Kukicha : 60-70°C / 1 minute. Known for its nutty and slightly sweet flavors. Served cold, Kukicha is particularly mild and refreshing.
• Tamaryokucha : 60-70°C / 45 seconds. Offers a mixture of sweet and grassy notes with a hint of citrus. Prepared cold, it develops a pleasant sweetness.
• Genmaicha : 70-80°C / 1 minute. The combination of green tea and roasted rice creates a warm, nutty aroma. When brewed cold, Genmaicha tastes refreshing and light.
• Bancha : 70-85°C / 1-1.5 minutes. Tends to have an earthy and robust flavor profile. When prepared cold, Bancha becomes milder and less bitter.
• Hojicha : 80-95°C / 20-30 seconds. Its roasted notes give a soothing, almost caramel-like aroma. Served cold, Hojicha is particularly refreshing and light.
• Koucha (black tea) : 85-100°C / 30-60 seconds. Although not a green tea, it offers malty to sweet aromas when prepared hot; prepared cold, Koucha develops a refreshing sweetness.

All of the teas mentioned can also be prepared cold ; this method is called Mizudashi for Japanese teas.

If you would like to learn more about cold Mizudashi preparation and its benefits, we have two more exciting articles for you.

Green Tea Preparation - The FaQ

How do you prepare green tea properly?

Choose soft, low-lime water and pay attention to the recommended temperature and brewing time for each type of tea. For most green teas, a temperature of 60-70°C and a brewing time of about 1 minute is suitable.

How long should green tea brew?

Usually 1 minute, depending on the type of tea. Details can be found in the product description or on the packaging.

How long does green tea need to brew to calm you down?

A longer steeping time of about 2-3 minutes can have a calming effect because more L-theanine is extracted, an amino acid that promotes relaxation.

How much green tea per 1 liter?

Use 10-25 grams of tea, depending on the desired strength and type of tea.

How much green tea can you drink daily?

Up to 3-5 cups daily are considered safe and beneficial to health for most people.

How many spoons of green tea per cup?

1-2.5 teaspoons (equivalent to 3-5 grams) to 250ml of water.

When should you not drink green tea?

Avoid drinking green tea on an empty stomach or if you are sensitive to caffeine. If you are taking certain medications or have any health conditions, it is best to consult your doctor.

Green tea preparation - the conclusion

Making tea, be it green tea, black tea or any other variety, is an artful practice that requires patience, precision and a deep understanding of the subtle nuances that make each type of tea unique. By following recommended water temperatures, steeping times and using the appropriate accessories, you can ensure that each cup of tea reaches its full flavor potential. Whether you're looking for the smooth, soothing flavors of a perfectly brewed Gyokuro or want to enjoy the robust, invigorating depth of a rich black tea, proper preparation is the key to an exceptional tea experience.

Discover the world of tea

We invite you to take your tea enjoyment to the next level by visiting our shop. Discover our carefully selected collection of Japanese teas, from refreshing Sencha to exquisite Gyokuro, as well as our selection of Mizudashi products for the perfect cold brew preparation. Complement your tea experience with an authentic Kyusu teapot or handmade tea ceramics, which not only simplify preparation but also make every tea time a special ritual.

We look forward to accompanying you on your journey of discovery through the world of tea and helping you create the perfect cup of tea – every day.

[Visit our online shop and discover your new favorite tea experience]