Japanese Green Tea Recipe

Measure tea leaves

Measure 2 teaspoons of high-quality Japanese green tea leaves (approximately 3–4 g). Use slightly more for gyokuro or slightly less for delicate varieties.

Heat water

Pour fresh, cold water into a kettle and heat to the proper temperature: 70–80°C (158–176°F) for sencha, or 50–60°C (122–140°F) for gyokuro. If you don't have a thermometer, bring water to a boil and let it cool 5–8 minutes for sencha or 10–12 minutes for gyokuro.

Pre-warm teaware

Pour a small amount of the heated water into the kyusu or teapot and into the tea cups to warm them, then discard that warming water. This helps stabilize temperature and aroma.

Add leaves to teapot

Place measured tea leaves into the teapot (kyusu). If using a larger teapot, keep the leaf-to-water ratio roughly 1 g per 50–60 ml of water.

Pour water and steep

Pour the heated water over the leaves to the full 300 ml. Cover and steep: 30–60 seconds for sencha (start at 45 seconds), or 2–3 minutes for gyokuro. For first infusion keep on the shorter side to preserve sweetness and prevent bitterness.

Pour evenly

Pour the tea into cups through a strainer (if needed). When serving multiple cups, pour a little into each cup in turn, then cycle back to top up, so strength is even between cups.

Second and third brews

Reuse the same leaves for 2–3 more infusions. Increase steep time slightly each time: for sencha add 15–30 seconds per infusion; for gyokuro increase by 30–60 seconds. Use slightly hotter water (a few degrees) for later infusions if desired.

Adjust to taste

If tea tastes bitter, shorten steep time or lower water temperature next brew; if too weak, add a few seconds or slightly more leaves next time.

Serve tea immediately while warm. After brewing, dry and store unused tea leaves in an airtight container in a cool, dark place or refrigerate to preserve freshness. Use within a few weeks for best flavor.