Green Tea Or Jasmine Tea Recipe

Measure water

Measure 2 cups (about 480 ml) of fresh cold water. Use filtered or spring water for the cleanest flavor.

Fill the kettle with the measured water and begin heating. Avoid repeatedly boiling the same water as it flattens taste; use fresh water each brew when possible.

If you have a thermometer, plan to stop heating when water reaches 160–180°F (70–80°C). If you don't have a thermometer, bring water to a gentle boil and then let it rest for 1–2 minutes to cool to the correct range.

Warm the teapot or mug by rinsing it briefly with hot water, then discard that water. Warming keeps temperature stable during steeping.

For loose leaf: Add 2 level teaspoons of green or jasmine green tea to the infuser or teapot (about 2 g per tsp). For one tea bag, use a single bag.

Adjust amount slightly to taste: use 1.5 tsp for a lighter cup, up to 3 tsp for a stronger cup.

Pour the hot water (160–180°F / 70–80°C) over the tea leaves or tea bag in the teapot or mug. Pour gently to fully saturate the leaves.

Steep for 1.5–3 minutes depending on desired strength and tea type: 1.5–2 minutes for delicate Japanese greens (sencha), 2–3 minutes for Chinese greens (dragonwell) or jasmine. Do not exceed 3 minutes to avoid bitterness.

If using an infuser or tea bag, remove it at the end of steep time. If loose leaves were placed directly in the pot, strain the tea as you pour into cups to stop extraction.

Taste the tea. If desired, sweeten with up to 1 tsp honey or agave, or add a slice of lemon or a few mint leaves. Stir gently.

Serve immediately in warmed cups. Green tea is best enjoyed warm and fresh; avoid reheating.

Optional second infusion: Many high-quality green teas tolerate a second short infusion (reduce steep time by 30–60 seconds). Use slightly hotter water for the second brew if leaves have relaxed.