Different Japanese green teas are basically prepared in the same way but the amount of tea, the water temperature and the brewing time vary for each individual variety.
There is no manual that guides us in one perfect way to brew the perfect cup of tea. Although certain types of tea should generally be brewed in a certain way, the most important thing is to adjust the water temperature and the waiting time to your personal taste. The information below is only a rough guide. Some people may prefer to brew the tea longer or use more tea leaves for a stronger taste or adjust the parameters due to differences in the mineral content of the water. In general, the finer the tea, the lower the infusion temperature should be.

SENCHA

  • Tea quantity: 3 – 5 g
  • Water quantity: 150ml
  • Water temperature: 80°C
  • Brew time: one minute
  • Teapot: Kyusu

The special thing about Sencha is its refreshing yet mild aroma and the balance of sweet and bitter taste. In order to achieve these characteristics it is advisable to pour Sencha at 80°C. However, if a milder infusion is desired, it is recommended to reduce the infusion temperature and infusion time.

FUKAMUSHI

  • Tea quantity: 3 – 5 g
  • Water quantity: 150ml
  • Water temperature: 80°C
  • Brew time: 30 seconds
  • Teapot: Kyusu with a 360° sieve

Fukamushi is a Sencha that has been very deep steamed. The ingredients dissolve easier compared to sencha with light (Asamushi) or medium steaming (Chumushi). The infusion time should therefore be shorter.

GYOKURO

  • Tea quantity: 3 – 5 g
  • Water quantity: 150ml
  • Water temperature: 60°C
  • Brew time: one to two minutes
  • Teapot: Shiboridashi

Gyokuro’s particular characteristic is sweetness and umami. In order to achieve these qualities, it is worth to brew gyokuro a bit cooler than sencha.

HOUJICHA

  • Tea quantity: 3 – 5 g
  • Water quantity: 150ml
  • Water temperature: 95°C
  • Brew time: 30 seconds
  • Teapot: Kyusu

Through the roasting process, caffeine and other bitter substances have largely evaporated from Houjicha. This tea can therefore be brewed at high temperature.

MIZUDASHI (COLDBREW)

Tea quantity: 5 – 10 g
Water quantity: 500 – 1000ml
Water temperature: 4°C
Brewing time: 4 – 8 hours
Teapot: Hario Coldbrew bottle

For the preparation of Mizudashi, Hario Coldbrew bottles have proven to be very useful. The easiest way is to put a pot with tea leaves and water in the fridge over night.

KURADSHI

To prepare kuradashi, place an ice cube directly on the tea leaves to be infused and drink the tea as soon as the ice has melted. Kyusu or Shiboridashi teapots have proven to be very effective for brew Kuradashi style.

FIRE AND ICE

Brew the tea with standard parameters but cool it then immediately with ice cubes.

All information is approximate and should only be used as a guide at the beginning. With a little experimentation, you will quickly find an intuitive feeling for quantity, brewing time and infusion temperature.

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