Steeping Green Tea

Chinese 1st of the Spring Green Tea ( ‘pre-Qing Ming’ and ‘Before the Rain’ teas and Japanese Ichibancha 1st Spring Pluck Green Tea

tea-greenb  tea-greenj  tea-greenk

As is true for black tea, white and yellow tea, steeping green tea in a gaiwan, a small or large teapot, or even in the cup from which you will drink will all yield delicious results as long as the proportion of leaf-to-water has been considered.

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.

Chinese green teas are more varied in appearance and size than Japanese green teas which are generally uniform in shape and size.
If you will be re-steeping  Chinese and Japanese green tea , it is important to use a full measure of leaf when steeping green tea.

  • First measure the capacity of your teapot
    Fill your teapot to capacity with water and then measure this volume of water in ounces. Divide this munber by 6. Most recommendations for amount of tea to use are based on 6 ounces of water. For example, a 24-ounce teapot would require 4 measures of tea to make a full-strength pot of tea
  • Measure of tea: Chinese Green Tea
    use 2 to 3 grams or 2 teaspoons to 2 Tablespoons leaf per 6 ounces of water
  • Measure of tea: Japanese Green Tea
    use 2 to 3 grams or 1-1.5 teaspoons to 2-3 teaspoons leaf per 4 ounces of water
  • Water temperature:
    use water that is 160°F – 170°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.

It is critical that you use cooler water when steeping first-of-the-spring-season green tea such as Chinese pre-Qing Ming green teas
and 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.

  • Steeping time: 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.


 

Green Tea Chinese Late Spring, Standard Harvest, and Autumnal teas  & Jasmine Tea

tea-greenl tea-jasmines

  • First measure the capacity of your teapot

Fill your teapot to capacity with water and then measure this volume of water in ounces. Divide this munber by 6. Most recommendations for amount of tea to use are based on 6 ounces of water. For example, a 24-ounce teapot would require 4 measures of tea to make a full-strength pot of tea

  • Measure of tea:
    use 2 to 3 grams or 2 teaspoons to 2 Tablespoons leaf per 6 ounces of water

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.

Chinese green teas are more varied in appearance and size than Japanese and Korean green teas which are generally more uniform in shape and size, and most often will require approximately 1 to 2 teaspoons.

Once you learn to recognize a few basics about the firing-style and shaping-style used in the manufacture different green teas,
the quantity of green tea to use (measured by volume) will become easier to determine.

Jasmine teas are much more uniform and can require 1.5 teaspoons to 1.25 Tablespoons for best flavor.

  • Water temperature:
    use water that is 160 °F – 170°F

Asian description: ‘fish eyes’ water. That’s when large bubbles first appear – or boil the water and let it rest for three minutes.

  • Steeping time:
    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.

Jasmine tea can be steeped from 2 to 4 minutes depending on the amount of scenting desired in the tea liquor. If you prefer a higher scent,
then use a short steep time; if you prefer less scent, then steep the tea for a longer amount of time. Jasmine tea will re-steep, however,
the aromatics in the cup of tea will be diminished.

There are many flavor nuances that can be discovered by adjusting the length of time when steeping both these types of tea.
Try both longer or shorter steeping times and see which you prefer.

View our Green Tea                  View our Jasmine Tea

More tea steeping information:

Steeping Black tea,     Steeing Oolong tea,     Steeping Pu-erh & Hei Cha,     Steeping White tea,     Steeping Yellow tea,    Making Matcha