It is not enough to have a high quality green tea to appreciate the flavor, you must also respect the preparation that differs according to the varieties of green tea.

Loose green tea leaf to brew

First step: water

You do not always think about it, but water is also an important element that can alter the taste if you do not pay attention. It is recommended to always use fresh water.

In Kyoto we are lucky to have a lot of fresh water from the mountains.

Whatever the variety of your green tea or its quality a fresh water will help the tea to express itself fully.

Then boil the water at 100 degrees Celsius. If you can get a kettle that indicates temperatures it is convenient for the following steps.

Second step: the dosage

  1. Gyokuro: 3g for a cup of about 20ml (the gyokuro being of high quality it is consumed in small quantity)
  2. Kabusecha: 3g for a cup of about 30ml
  3. Sencha: 3g for a cup of 60ml
  4. Genmaicha: 4g for a cup of 130ml
  5. Karigane: 3g for a cup of 60ml
  6. Houjicha: 3g for a cup of 100ml

Third step: Temperature and brewing time

The more noble the tea (such as gyokuro) the lower the water temperature and the longer brewing time. The less hot water accentuates the sweetness of the tea while the boiling water will reinforce its astringency.

A high quality tea can be infused several times.

  1. Gyokuro: 50 ℃ (122 ° F) for 150 sec
  2. Kabusecha: 60 ℃ (140 ° F) for 120 sec
  3. Sencha: 70 ℃ (158 ° F) for 90 sec
  4. Genmaicha: 100 ℃ (212 ° F) for 30 sec
  5. Karigane: 80 ℃ (176 ° F) for 60 sec
  6. Houjicha: 100 ℃ (212 ° F) for 30 sec

For the second infusion time will be shortened by 2/3 (for example: first infusion: 150 seconds → second: 100 seconds). In addition, the temperature of the water must be hotter.

Of course these proportions are indicative and vary depending on the quality of tea, brands and personal taste of each. We based ourselves on the recommendations of the sommelier of Fukujuen for quality tea. For example for an ordinary sencha it is better to brew at 100 ℃.

Special case of gyokuro

Although it is consumed in small quantities, the gyokuro has the advantage of being infused 3 to 4 times depending on its quality.

This is also the pleasure of lovers of gyokuro, its flavor very sweet at first becomes more astringent over the infusions.

To benefit even more from the benefits of gyokuro we strongly recommend that you consume the leaves after infusion with soy sauce or konbu, it's delicious.


Matcha is a high quality green tea that has been ground to turn it into a very fine powder.

It therefore requires special preparation.

As for green teas leaf to brew, it is important to use fresh water.

Matcha tools

To carry out a marcha it is advisable to use the following tools

  1. A chawan, the ceramic bowl for matcha
  2. A chashaku, a very long bamboo spoon that allows to properly dose the amount of matcha
  3. A chasen, the whisk to mix well. The more strands you have, the more fine foam you can get.

Of course the most important tool is the whip


It depends on how you prefer to drink it

  1. For a light matcha called "Usucha" it is necessary to put about 1.5g is 2 doses of chashaku for 40 ml
  1. For a thick matcha called "Koicha" must put about 4g or 3 doses of chashaku for 40 ml

How to make it

  1. Pour hot water into the chawan to warm it up and reduce the temperature to the right level
  2. Remove the water and pour the powder into the chawan
  3. Pour a little water (equivalent of a stopper) and patted with the chasen to avoid the clumps
  4. Pour the water 80 degrees into your bowl
  5. Whip with the chasen by making movements back and forth in the shape of W. The movement must be performed with the wrist only. Start slowly then go faster and faster. Be careful not to damage the chasen with the bottom of the bowl, it should not be too crushed.
  6. At the end make a circular motion, the chasen must be in the center of the bowl before gently removing it