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What is really important when preparing green tea? Here at friends of tea you will find out everything you need for your perfect green tea experience!

For a delicious tea, three things are essential: the tea leaves, the water and most importantly, yourself! Because for your perfect tea you have to keep an eye on quantity, drawing time and of course also the water temperature.

The perfect amount

Green tea can be prepared either in the Western way or in the traditional Japanese way. In the western way, you ideally take 12 g of tea on a litre of water. Especially if you prefer light and refreshing tea, this is the method for you. With the traditional method, we recommend using 3 g of tea per 100 ml of water, so the tea becomes more intense, deeper and gets a fuller umami. The best way to prepare it is in an original Japanese one-handed can!

Steeping instuctions green tea
The correct preparation is especially important for green tea

The ideal drawing time for green tea

Do you prepare your green tea in the Western way? Great, then let your tea pull for 2 minutes! A second infusion is also in it, which should be pulled for 2.5 minutes.

In the traditional method, the first infusion is usually allowed to be drawn for 1.5 minutes. The second infusion is poured again with the Japanese immediately after pouring and the third infusion you can let pull for 2 minutes. The Japanese rarely make more than 3 infusions from their tea, but we find that there is potential for even more infusions, especially with rich varieties like our Gyokuro.

The right temperature for green tea

With the temperature of green tea, it’s not even that complicated: everything below 60 degrees is definitely ok! If this is too lax for you, try it with 70 or even 80 degrees hot water. But you should not go higher with the temperature, otherwise you will draw too many bitter substances from the tea leaves.

With our green teas you can also try a cold infusion, which is the hit on hot days! The cold infusion has the advantage that due to the low temperature hardly bitter substances are pulled from the leaves. Leave 12 g of tea in a carafe with 1 litre of soft water in the fridge overnight and then enjoy a first-class refreshment.

 

The traditional Japanese brewing method

Japanese one-handed jug Kyusu japanese teapot
A Japanese one-handed can

In Japan, green tea is prepared in a completely different way than in our s.a. For the preparation of tea, the Japanese do not use large jugs or cups, but small one-handed cans, also called Kyusu. These jugs usually have a volume of 100-350 ml. Particularly striking is the lateral handle of the jug. The smaller size of the jugs makes it possible to make several infusions from the noble tea leaves without drowning in tons of tea. Simple teas such as Sencha or Bancha are usually only poured 2-3 times, depending on the quality level. Especially high-quality teas such as the Kabusecha or Gyokuro also endure up to 6+ infusions!

In addition to the practical reasons for the jugs, there are also optical reasons. In Japanese tea ceremony, it is generally considered very aesthetic to move as little as possible. To pour tea with the Japanese jugs, all you have to do is tilt your hand. In contrast, you have to move the whole arm with Chinese jugs.

Temperature recommendations for Japanese green tea

The higher quality a Japanese green tea is, the lower the water temperature should be. The following temperatures are recommended for the following varieties:

  • High-quality Gyokuro: 40-50 degrees
  • Kabuse Cha: 60-70 degrees
  • High-quality Sencha: 55-65 degrees
  • Middle Class Sencha: 75-80 degrees
  • Bancha & Kukicha: 80-85 degrees

Dosage of Japanese green teas

For Japanese green tea, a dosage of 3 g of tea per 100 ml of water is ideal. 3 g is approximately equal to the amount of a teaspoon. Especially high-quality teas such as the Kabusecha or the noble Gyokuro can be poured even more intensively, as these varieties generally have less bitter substances.

Drawing time at green tea

The length of the drawing times for the individual infusions varies from infusion to infusion. Depending on how far the leaves have already opened, the brewing time must be adjusted. The following parameters can be used as a fausrule:

  • 1. Let infusion pull for 60 seconds
  • 2. Infusion After pouring in the water, drain directly again
  • 3. Let infusion pull for 90 seconds
  • From the 4th infusion:Let each additional infusion be drawn for 2 minutes

These times are, of course, only a recommendation and not fixed rules. If you want your tea to be stronger or lighter, dare to experiment. Only in this way can you find the ideal parameters for you!

 

Storage of green tea

There are four things to avoid when storing green tea: light, heat, moisture and too much air. Tea should therefore not be stored in glass containers. Due to the sun’s rays, the tea leaves fade and the aroma evaporates. Also, the leaves should be airtight, ideally in a resealable bag or a dense tea can. The product should also be protected from moisture. Green tea in particular continues to oxidize with too much moisture and the bright, fresh taste is lost.

 

Fancy a green refreshment?

Then have a look at us in the shop!

With us you will find high-quality and sustainably grown Japanese green teas from Japan on you. We look forward to your visit! ­čÖé