How To Brew Green Tea

How To Brew Green Tea

Makes 1 cup (multiply as desired)

What You Need

Ingredients6 ounces water, plus more if pre-warming the pot or cup
2 grams or about 1 teaspoon loose leaf green tea

EquipmentKettle to boil water
Thermometer (optional)
Teapot
Scale or measuring spoon
Filter or strainer
Timer
Tea cup for serving

Instructions

1. Heat the water: Place the water in a tea kettle and heat it to 160°F to 180°F. Alternatively, bring the water to a boil and then let it rest until it cools to the correct temperature. If you do not have a thermometer to measure the specific temperature, heat the water to just short of boiling. Traditionally Japanese green teas and spring teas are brewed at lower temperatures (160°F to 170°F) and standard Chinese green teas at higher temperatures (170°F to 180°F).
2. Pre-warm the teapot or cup (optional): Pour a small amount of boiling water into the pot or cup. When the pot or cup is warm, pour out the water.
3. Measure the tea leaves: Using a scale, measure 2 grams of tea leaves. Alternatively, measure 1 teaspoon of tea leaves.
4. Place the leaves in the teapot or cup: Place the tea leaves in the pot or cup, either directly or in an infuser.
5. Pour the water: Pour the water over the tea leaves.
6. Cover the teapot or cup: Place the lid on the teapot, or if using a cup, cover it with a lid or a small saucer.
7. Steep the tea: Depending on the particular variety, the tea should steep for 1 to 3 minutes. Small leaves generally infuse more quickly than large leaves. Set a timer for 1 minute. Taste the tea at 1 minute and then every 30 seconds until it is to your liking.
8. Stop the infusion: As soon as the tea is ready, remove the leaves by lifting out the infuser or pouring the tea through a strainer.

Recipe Notes

• Reusing tea leaves: Whole tea leaves can often be steeped 2 to 3 times, producing new flavors with each subsequent brew. Traditionally the water temperature is increased slightly for Chinese green teas and decreased slightly for Japanese green teas.