Japanese Green Tea (hot) Recipe
Soothing and aromatic green tea infused with jasmine flowers.
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Ingredients
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Tea
Water
Equipment
Method
Tea
- 1
Measure the leaves
Weigh 3 g of sencha and 1 g of dried jasmine flowers on a digital scale. Combine them in a small bowl and gently mix so the jasmine distributes evenly through the green tea leaves.
- 2
Load the teapot
Place the combined tea + jasmine into the kyusu (or small teapot). Spread them evenly across the bottom so water will circulate through the leaves.
- 3
First steep
Pour the prepared water (heated to the temperature described in the Water section) into the teapot, filling to about 90% capacity. Cover and steep for 1 minute 30 seconds (90 seconds).
- 4
Serve and enjoy
Pour the tea evenly into the two teacups (if using a kyusu, use short, quick pours to distribute flavor evenly). Serve immediately to enjoy the fresh, floral aroma.
- 5
Second infusion (optional)
For a second steep, use the remaining leaves: pour water at the same temperature, steep for 20–30 seconds (shorter), then pour and enjoy. Flavor will be lighter and still aromatic.
Water
- 6
Measure the water
Measure 300 ml of filtered water. This yields two small Japanese-style cups (~150 ml each).
- 7
Heat to the correct temperature
Bring the water to a full boil, then remove from heat and let it cool to about 75°C (167°F). If you have a kitchen thermometer, check directly. If not, let freshly boiled water stand for roughly 3–4 minutes to reach the proper temperature for sencha (temperature depends on starting temp and kettle). Avoid pouring boiling water directly on sencha leaves to prevent bitterness.
Equipment
- 8
Warm the teaware
Pour a small amount of the hot water into the empty kyusu and teacups to warm them. Swirl briefly, then discard the warming water. Warming teaware helps stabilize the infusion temperature and preserves aroma.
- 9
- 10
Clean up
After the leaves cool, discard or compost them. Rinse the teapot and cups with warm water only (do not use soap, which can strip aroma). Let everything air-dry.
