Green Tea Recipe

Tea

1. 1

   Bring water to the right temperature

   Pour 2 cups (about 480 ml) of fresh cold water into a kettle and heat until it reaches 175–185°F (80–85°C). If you don't have a thermometer, bring water to a simmer and remove from heat just before it boils (small bubbles forming, not a rolling boil).

2. 2

   Preheat teaware (optional)

   Pour a small amount of the hot water into your teapot or cup, swirl briefly, then pour out. This warms the vessel and helps maintain infusion temperature.

3. 3

   Measure tea

   Place 2 teaspoons of loose green tea leaves into an infuser, teapot, or directly into the cup if you plan to strain later. Use slightly less tea for delicate Japanese varieties, slightly more for robust Chinese greens.

4. 4

   Steep

   Pour the hot water (175–185°F / 80–85°C) over the leaves. Steep for 1.5–3 minutes depending on desired strength: 1.5–2 minutes for a lighter, more vegetal cup; 2.5–3 minutes for a fuller flavor. Do not steep longer than 3 minutes to avoid excessive bitterness.

5. 5

   Remove leaves

   Remove the infuser or strain the tea leaves out of the pot/cup immediately after the chosen steep time to stop extraction.

6. 6

   Finish and serve

   If desired, add 1 teaspoon of honey or another sweetener and stir until dissolved. Add a slice of fresh lemon if you like a bright citrus note. Taste and adjust sweetener or lemon to preference.

7. 7

   Serve hot and enjoy. Leftover tea can be refrigerated and served chilled within 24 hours.