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Japanese Tea Steeping Techniques


Techniques for one serving at a time

Note to make a larger amount, multiplying the parameters will work but you may need to adjust depending on the tea. You may also make a larger amount by combining several steeps into one serving. (i.e. Three 200 ml steeps for 600 ml.) 1 cup = about 240 ml. or 100 ml = about 0.4 cups / 3.4 fl oz. 

Remember, these techniques are guidelines meant to start you off. Depending on your own personal taste, the water type you have available, and of course the specific tea leaves, you should learn to adjust the water amount, temperature, tea leaf amount and steep time to achieve your perfect cup of tea.

Gyokuro, Kabusecha, Tencha

玉露、かぶせ茶、碾茶の淹れ方

Tea: 5g. Time: 2-3 min. Water: 50C/122F, 60-80 ml (Water should just cover the leaves). Resteep 2nd time at 15 sec., 80C/176F, 200 ml. Resteep 3rd time at 45 sec., 80C/176F, 200 ml. Use hotter water for more astringency, cooler for more sweetness/umami flavor; longer time / more leaves for stronger flavor.

Premium Sencha

高級煎茶の淹れ方

Tea: 5g. Time: 1-2 min. Water: 60C/140F, 100 ml. Resteep 2nd time at 15 sec., 80C/176F, 200 ml. Resteep 3rd time at 45 sec., 80C/176F, 200 ml. Use hotter water for more astringency, cooler for more sweetness/umami flavor; longer time / more leaves for stronger flavor.

Regular Sencha and other green teas

普通煎茶・緑茶の淹れ方

Tea: 5g. Time: 1 min. Water: 70C/158F, 200 ml. Resteep 2-3x at 80C/176F, 200 ml. Use hotter temperature for more astringency, cooler temp for more sweetness / umami savoriness. Longer time or more leaves for stronger flavor.

Fukamushicha, mecha, konacha

深蒸茶、芽茶、粉茶の淹れ方

Tea: 5g. Time: 30-45 sec. Water: 70C/158F, 200 ml. Resteep 2-3x at 80C/176F, 200 ml. Use hotter water for more astringency, cooler for more sweetness/umami flavor; longer time / more leaves for stronger flavor.

Bancha, genmaicha, hojicha

番茶、玄米茶、ほうじ茶などの淹れ方

Tea: 5g. Time: 30-60 sec. Water: 90C/194F, 200 ml. Resteep 3x. Use hotter water for more astringency, cooler for more sweetness/umami flavor; longer time / more leaves for stronger flavor.


More advanced steeping techniques

Steeping techniques for Green Teas (listed from cold to hot)

Steeping techniques for Matcha & Tisanes

Steeping techniques for Japanese black tea