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Japanese Loose Leaf Green Tea Brewing Methods

Posted by Angelina Kurganska on

"In my own hands I hold a bowl of tea; I see all of nature represented in its green color. Closing my eyes, I find green mountains and pure water within my own heart. Silently sitting alone and drinking tea, I feel these become a part of me"       
Sen Soshitsu


Brewing Japanese green tea differs slightly from the traditional methods used for Chinese teas. Both the teapot and cups tend to be slightly larger.

Follow these few simple steps and you are guaranteed to have a good cup of Japanese green tea.

  • Start with some quality Japanese loose leaf tea
    When you purchase a tea, it is important to store it properly after opening in order to always get its full unaltered flavor
  • Always try to use good quality water with fewer minerals. For example filtered water instead of tap

When brewing Japanese teas like Sencha, Gyokuro, and Genmaicha it is recommended to use a kyusu teapot. 

The following instructions are for brewing Sencha: 

  • Place 1.5 tablespoons of tea leaves into the kyusu
  • Pour water of 175ºF (80ºC) into the yuzamashi
  • Pour water from the yuzamashi into the kyusu, and wait 1 minute for the Sencha to brew 
  • Pour tea from the kyusu into each cup little by little, alternating them, so that both cups end up with the same amount of tea and same taste
  • In order for the next brew to taste its best, make sure to pour all the tea from the kyusu 

You may follow this method for three consecutive infusions. 

For teas like Gyokuro and Genmaicha you may use the same method; however water temperature, as well as brewing times, might vary. Be sure to check our Japanese teas page for brewing instructions on each specific tea.