Hot Green Tea Recipe

1. Heat water

Pour fresh cold water into the kettle and heat until it reaches 175°F to 185°F (80°C to 85°C). If you don't have a thermometer, bring the water to a near-simmer — small bubbles will form but it should not reach a rolling boil.

2. While the water heats, pre-warm the teapot by rinsing it with a small amount of the hot water and then discarding that water. This helps keep the brewed tea from cooling too quickly.

3. Measure tea

Place 2 teaspoons of loose-leaf green tea into the teapot's infuser or into a separate infuser/strainer. This quantity is scaled for a roughly 2-cup (16 fl oz) teapot; adjust by using about 1 teaspoon per cup for larger or smaller teapots.

4. Steep

When the water reaches 175°F–185°F (80°C–85°C), pour it over the leaves in the teapot, filling to the desired level (about 2 cups). Cover the teapot and let the tea steep for 2 to 3 minutes. Start tasting at 2 minutes; steeping longer will increase strength and bitterness.

5. If using an infuser, remove it from the teapot at the end of steeping to stop extraction. If leaves are loose in the pot, pour the tea through a strainer into cups.

6. Pour the brewed green tea into warmed cups and serve immediately.

7. Optional additions

If desired, sweeten to taste with up to 1 teaspoon of honey or sugar per cup, add a lemon slice, or drop in a few fresh mint leaves. Stir gently and drink while warm.

8. If you want to keep the tea warm for longer, place the teapot on a teapot warmer or use a cozy; avoid re-steeping the same leaves more than 1–2 additional short infusions to prevent excessive bitterness.