Oi Ocha Ito-en Recipe

Measure and heat water

Pour 800 ml filtered water into a kettle and heat until it reaches about 75-80°C (167-176°F). If you don't have a thermometer, bring to a near-simmer and let sit 5–7 minutes to cool slightly.

Warm the teapot and cups

Pour a small amount of the hot water into the kyusu or teapot and teacups to warm them, then discard the warming water.

Add tea leaves

Place 8 g of sencha or Oi Ocha-style green tea leaves into the warmed teapot (this yields about 4 cups/servings).

First steep

Pour 250 ml of the hot (75-80°C) water over the leaves. Cover and steep for 30–45 seconds for the first infusion. Gently swirl the teapot once halfway through to ensure even extraction.

Pour and separate

Pour the brewed tea into cups or a pitcher using a fine strainer so the leaves are separated. If using multiple cups, pour a little into each cup in sequence to equalize strength.

Second and third infusions

For the second infusion, use 275 ml water at 80°C and steep 20–30 seconds. For a third infusion, use the remaining water (275 ml), steep 30–45 seconds. Increase steep time slightly with each infusion but keep water below 85°C to prevent bitterness.

Hot serving: Serve tea immediately in warmed cups. Sweeten lightly with simple syrup or honey to taste (start with 1 tsp per cup). Garnish with a lemon slice if desired.

Iced serving: Fill a pitcher halfway with ice. After completing the first or second infusion (while tea is still fresh), pour the hot brewed tea over the ice to rapidly chill (use a 1:1 ratio of brewed tea to ice to avoid excessive dilution). Stir gently and serve over additional ice cubes. Add lemon slices or sweetener if desired.

Storage: Freshly brewed green tea is best consumed within a few hours. Refrigerate leftovers in a sealed container and consume within 24 hours.