Green tea is one of the most popular types of tea in the world. It delights with its fresh aroma and beneficial properties. But perhaps you have also found that the green tea you prepare yourself simply tastes bitter? Don't worry, you are not alone.
The good news is that preparing green tea correctly is not rocket science. There are just a few crucial steps that determine whether you end up with a bitter brew or pure enjoyment. With the right knowledge, it's easy to bring out the delicate flavors from the leaves. In this guide, we'll take you step by step to the perfect cup. We'll answer all the important questions – from the optimal water temperature to the art of brewing green tea multiple times.
The 3 golden rules: water temperature, tea-to-water ratio, and steeping time
Preparing green tea is straightforward. The perfect flavor is based on three rules: the right water temperature, the right amount of tea, and the optimal steeping time. Master these, and every cup will be a delight.
Water temperature and brewing temperature: How hot should the water be?
The most important factor for successful green tea is the water temperature. The biggest mistake is to use boiling water. Water hotter than 80 °C releases too many tannins from the leaves, resulting in a bitter taste that destroys all the delicate aromas. The golden standard is therefore between 70 and 80 °C. In this range, the aromas unfold harmoniously without the tea becoming harsh. As a general rule, the finer the tea, the lower the infusion temperature should be in order to protect its complex profile. Precision is particularly important with Japanese green teas, which are often gently steamed. Here are some tried and tested recommendations:
- High-quality gyokuro: 40–50 °C
- High-quality sencha: 55–65 °C
- Mid-range sencha: 75–80 °C
- Bancha & kukicha: 80–85 °C
How can you achieve the right temperature without a thermometer? There are some simple methods. Leave freshly boiled water to cool in an open kettle for 5 to 10 minutes to reach a temperature of 70-80 °C. It's quicker if you mix the boiling water with cold water. A ratio of about four parts hot water to one part cold water is a good guideline for quickly lowering the temperature and preparing your tea correctly.
The right portion and ratio: How much tea per cup or liter?
After temperature, the right amount of tea is the second key to success, because the wrong dosage can make the tea watery or too strong. The tried-and-tested standard recommendation for preparation is: use 3 grams of loose tea for a cup with 200 to 250 ml of water, which is about one heaped teaspoon. If you are planning to make a whole pot, you can use 3 to 4 teaspoons per liter of water.
Traditional Japanese preparation often uses a more intense amount of 3 grams per 100 ml of water to obtain a very concentrated infusion. Regardless of the method, we recommend always using loose green tea. Compared to tea bags, the whole leaves have enough space here to unfold freely in the water. Only in this way can they release their full spectrum of fine aromas and valuable ingredients into the infusion and ensure the best taste.
The ideal steeping time: How long should green tea steep?
The final component is the steeping time. Green tea steeps for significantly less time than black tea, and steeping it for too long will inevitably lead to bitterness. The ideal range is usually between 1 and 3 minutes. Within this time frame, you can control the character of the tea according to your preferences:
- 1–2 minutes: The infusion will be mild, fresh, and have a stimulating effect.
- 2–3 minutes: The tea becomes stronger, more full-bodied, and develops more soothing ingredients.
The crucial question is: What happens if green tea is steeped for too long? After about three minutes, over-extraction begins. More tannins and bitter substances are released from the leaves, which dominate the taste and leave a tart, dry mouthfeel. The subtle nuances are lost. A timer helps to avoid this.
A big advantage of good green tea is that it can be infused several times. The steeping times change as the leaves are already open. As a rule of thumb, the first infusion should steep for 60 to 90 seconds. For the second infusion, a very short brewing time of only 20 to 30 seconds is often sufficient. For the third infusion, the time can then be increased slightly to 45-60 seconds.
Infusing green tea several times: How to make the second infusion
One characteristic of high-quality loose green tea is that it can be infused several times. Contrary to the misconception that tea leaves are only good for one infusion, high-quality green tea should actually be prepared twice or more. The leaves release their aroma gradually, with each infusion releasing new, subtle flavor nuances. This not only makes tea more enjoyable, but also more economical.
Many connoisseurs even consider the second infusion to be the best. While the first infusion gently “awakens” and opens the leaves, the second often reveals a fuller and more balanced character. It is therefore worth giving the leaves a second chance and exploiting their full potential.
How to make the second infusion and any subsequent ones a success:
- Pour out all the water: After each infusion, remove all the water from the pot. If any water remains, the tea will continue to brew and become bitter.
- Adjust the steeping time: Subsequent infusions require a shorter steeping time. For the second infusion, 20-30 seconds is often sufficient. For the third, the time can then be increased again to 45-60 seconds.
- Adjust the temperature (optional): For later infusions, a slightly higher water temperature can help to extract the remaining flavors.
The number of possible infusions depends directly on the quality of the tea. A simple green tea may only produce two infusions, while a first-class Sencha or Gyokuro will still develop a wonderful aroma even after the fourth or fifth time.
Step-by-step instructions: Make your own green tea
Enough theory! With these golden rules, you can now make perfect green tea yourself. We'll show you a quick everyday method and the traditional Japanese preparation.
The classic preparation (Western method)
This method is ideal for quick and easy everyday tea enjoyment. It requires no special equipment and produces delicious results in just a few minutes. It's that simple:
- Prepare the water: Heat the water and let it cool to the recommended temperature of 70-80 °C. This is the most important step to avoid bitterness.
- Measure out the tea: Put the desired amount of loose tea (approx. 1 teaspoon per cup) directly into your cup or into a spacious strainer in your teapot.
- Pour the water: Pour the water over the tea leaves so that all the leaves are well covered and can move freely to release their aroma.
- Time it: Let the tea steep for 1 to 3 minutes. Use a timer to get the perfect steeping time for your taste.
- Enjoy: Remove the tea leaves or strainer so that the tea does not continue to steep. Now your perfect green tea is ready to enjoy!
Traditional preparation with a kyusu (Japanese method)
For experienced tea drinkers and anyone who wants to delve deeper into Japanese tea culture, preparing tea in a kyusu is a special experience. A kyusu is a traditional Japanese clay teapot with a side handle that was specially developed for preparing green tea and allows the aroma to develop optimally.
The basic principle of this method is: more tea leaves, less water, and very short steeping times. Instead of one large cup, several small infusions are made, each with its own character. In this way, the tea is not only drunk, but celebrated, and its finest nuances are discovered.
For a high-quality sencha, such a ceremony could look like this: You use about 4 grams of tea for only 100 ml of water. The first infusion at 60 °C steeps for only 60 seconds. The second infusion, often considered the best, steeps for only 20 seconds. The third infusion can then steep for 45-60 seconds again. This allows you to experience how the taste of the tea changes each time.
More important tips for perfect tea enjoyment
Proper storage
To keep your tea fresh for a long time, you should protect it from its four biggest enemies: light, heat, moisture, and air. Therefore, never store it in transparent glass containers. An airtight, opaque tea caddy or the resealable original packaging is ideal. Store the tea in a cool, dry place, but not in the refrigerator, as condensation can form there and damage the aroma.
The quality of the water
The quality of your water has a huge impact on the taste. Green tea develops its aroma best in soft, low-calcium water. Hard, calcareous tap water can neutralize the delicate notes and cause a bland taste. We therefore recommend using filtered water or still, low-mineral bottled water for preparation. The difference is clearly noticeable and worth the small effort.
The right accessories
The right accessories can also enhance your tea enjoyment. Instead of narrow tea infusers, you should use spacious strainers in which the tea leaves can unfold freely. Teapots made of natural materials such as clay or porcelain keep the temperature stable and are neutral in taste. The right tableware turns simple preparation into a small, enjoyable ritual and enhances the pleasure of tea.
Conclusion
As you can see, preparing green tea is not a complicated science. With a few basic rules, you can get the most out of the precious leaves and avoid bitter taste forever. Just remember the most important points: use soft water at a temperature of 70-80 °C, use about one teaspoon per cup, and let the tea steep for only 1 to 3 minutes. If you keep this in mind, you will always succeed in preparing it correctly. Preparing green tea correctly is a simple and soothing daily ritual that brings enjoyment and relaxation.
Your perfect green tea awaits
Now you are well equipped to prepare it! There is no better time to put your new knowledge into practice. Browse through our diverse selection of exquisite green teas. Whether floral and delicate or strong and tart – find the variety that suits you perfectly and start your enjoyment experience!
