Hot Green Tea Recipe

Inspired by Uni Sushi

Time10m

Serves2

Teapot

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

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.