Loose leaf Japanese green tea, done nice!

Getting green tea to taste

delectableis not always easy, especially for a tea noobie.

The fact is, loose leaf Japanese green tea is a sensitive little so and so!

If it doesn’t get what it wants, it’ll kick up a nasty fuss. The result?

A bitter cup of tea... and an aggressive caffeine kick.

It demands the steeping time be spot on.

It only does what you want if conditions are just right.

So here are six steps you can take to achieve a perfect cup of green tea.

Boil 400ml (13.5oz) of fresh water

for a smaller pot do 200ml (6.75oz)

Pour boiled water into a container for cooling

For sencha cool to 70º-80ºC (158º-175ºF)For genmaicha and houjicha, a few degrees off the boil

Put leaves into a preparation pot

For a large pot (400ml) use about 16g. Use 8g for the smaller pot (200ml)

Pro tip! Heat the preparation pot before putting in the leaves. This releases otherwise locked in aromas and flavors

Pour cooled water onto the leaves

For most Japanese green teas, steep for 1 minute (some houjichas might need a few seconds less)

Decant your freshly steeped tea into a serving pot

Make sure you get every last

drop out!!!

Serve, sip andenjoy!

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