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To make a good cup of tea, two things are required: good tea and good water.
Good tea means a proper amount of fresh, good-quality tea.
Store tea in a cool, dry and dark place. Tea easily absorbs odours, so store it in an airtight container. The longer you keep the tea, the more it will oxidize and lose its aroma. Don't buy large quantities. Buy good quality tea, not only for a better taste, but with good tea you can also use the same tea for more than one infusion.
Good water means fresh, soft, boiled water at the right temperature.
Use a carbon filter if the water is too hard or buy bottled water. Always boil the water first. Hard water may become softer if you let it boil for some time. For all green teas, water of 100°C is too hot! It will make the tea bitter. Let the water cool down to the appropriate temperature (see chart below).
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1. Boil the water. Rinse the teapot with the just boiled water. Pour the boiled water into the cups you will use to cool the water and to warm the cups. Let it stand till the water has cooled down to the right temperature (see chart below). |
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2. Put the appropriate amount of tea into the teapot (see chart below).
When making a tea for the first time, use the advised amount of tea and brewing time, and adjust this later to your own taste.
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3. Pour the water into the teapot and steep for the required time (see below).
Brewing too long may turn the tea bitter.
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4. When the tea is ready, pour it out at once, until the last drop, while dividing it equally over the cups. |
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Recommended quantities, temperatures and steeping time
| Tea |
number of people |
amount of tea |
water temperature |
amount of water |
brewing time |
| Gyokuro (high quality) |
3 |
10 g |
50°C |
60 ml |
150 sec |
| Gyokuro (ordinary) |
3 |
10 g |
60°C |
60 ml |
120 sec |
| Sencha (high quality) |
3 |
6 g |
70°C |
180 ml |
120 sec |
| Sencha (ordinary) |
3 |
6 g |
90°C |
270 ml |
60 sec |
| Sencha (fukamushicha), Kukicha |
3 |
9 g |
80°C |
270 ml |
60 sec |
| Bancha |
3 |
9 g |
90°C |
390 ml |
30 sec |
| Kyobancha |
3 |
6 g |
100°C |
400 ml |
boil leaves for 2~3 min |
| Hojicha |
3 |
9 g |
95°C |
420 ml |
30 sec |
| Genmaicha |
3 |
9 g |
95°C |
420 ml |
30 sec |
| Matchairi genmaicha |
3 |
9 g |
95°C |
420 ml |
30 sec |
| Matcha |
1 |
2 g |
80-90°C |
60 ml |
beat with wisk till foamy |
Quantities may be adjusted according to personal taste. 2 grams equals approximately one teaspoon.
For Japanese teas, small teapots are preferred. It is best to let the tea leaves unfold freely in the pot, or use a large filter.
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