Use 1 teaspoon (2 grams) or 2 teaspoons (4 grams) per 4 oz water
Steep 1-2 infusions at 1 minute each.
Water temperature should be 175°F-185°F
Asian description: ‘column of steam steadily rising’ water.
That’s when a column of steam begins to rise from the surface.
(or boil the water and let it rest for three to four minutes)
Notes on preparing Japanese Green Tea
Green tea leaf varies more by volume to weight than any other class of tea except white tea. Some green teas are comprised of large leaves, others have small leaves. Some green teas are light and fluffy; others are rolled, twisted and dense. Our recommendation for how much to use for each of our green teas may surprise you with the quantity listed, but they are all measured to deliver delicious taste.
Japanese green teas are generally uniform in shape and size.
If you will be re-steeping your Japanese green tea, it is important to use a full measure of leaf when steeping green tea.
Measure the capacity of your teapot
Fill your teapot to its functional capacity with water and then measure this volume of water in ounces. Divide this number by 4. Most recommendations for the amount of Japanese green tea to use are based on 4 ounces of water. So, for example, a 24-ounce teapot would require 6 measures of tea to make a full-strength pot of tea.
If you intend to re-steep the leaf, you may want to only prepare half a teapot of tea and then re-steep the leaf.
Tips for steeping Japanese Green Tea
Keep the leaf in the water for the appropriate amount of time.
Green tea leaves are rarely ‘in the water’ for longer than 2 minutes at a time ( often less ), so start with a 2 minute steep, and taste a tea that is ‘new to you’ every 30 seconds after.
Green tea leaves can be steeped again, usually 2 to 3 times, depending on the tea, at the same or a slightly hotter water temperature than used for the initial steeping.
There are many flavor nuances that can be discovered by adjusting the length of time when steeping green tea.
Try both longer and shorter steeping times and see which you prefer.
It is critical that you use cooler water when steeping first-of-the-spring-season green tea such as Japanese 1st Pluck Ichibancha green teas. Tender leaves can scorch if exposed to water that is too hot, producing a bitter, astringent, and unpleasant cup of tea.
