One of the most common questions we hear from customers is, "What's the best way to brew Japanese tea?"
The good news is that brewing Japanese tea doesn't need to be complicated. Small adjustments to water temperature and steeping time can make a remarkable difference to the flavour in your cup.
In this guide, we'll cover four popular styles of Japanese tea and how we recommend brewing them at home.
Brewing Sencha
Sencha is Japan's most widely enjoyed tea. It offers a refreshing balance of sweetness, umami, and gentle vegetal notes.
Recommended Brewing Parameters
-
Tea: 5g
-
Water: 200ml
-
Temperature: 70–80°C
-
First infusion: 60–90 seconds
-
Second infusion: 15–20 seconds
-
Third infusion: 30–40 seconds
Our Tip
Avoid using boiling water. Water that is too hot can make sencha taste bitter and overpower the natural sweetness of the leaves.
A Tokoname kyusu is often the preferred teapot for sencha, as it allows the leaves to expand fully while providing a smooth, controlled pour.
Brewing Gyokuro
Gyokuro is one of Japan's most prized teas. Because the tea bushes are shaded before harvest, the leaves develop a rich umami flavour and a naturally sweet character.
To enjoy gyokuro at its best, lower water temperatures are essential.
Recommended Brewing Parameters
-
Tea: 5–6g
-
Water: 100–120ml
-
Temperature: 50–60°C
-
First infusion: 90–120 seconds
-
Second infusion: 20–30 seconds
-
Third infusion: 30–40 seconds
Our Tip
Patience is rewarded when brewing gyokuro. The lower temperature extracts sweetness and umami while preventing bitterness.
Many tea enthusiasts prefer using a small kyusu, houhin, or shiboridashi for gyokuro preparation.
Brewing Japanese Oolong Tea
Japanese oolong tea combines traditional oolong processing techniques with Japanese tea craftsmanship. The result is often lighter and more delicate than many Taiwanese or Chinese oolongs.
Recommended Brewing Parameters
-
Tea: 5g
-
Water: 200ml
-
Temperature: 85–90°C
-
First infusion: 60 seconds
-
Second infusion: 30 seconds
-
Third infusion: 45 seconds
Our Tip
Japanese oolong tea can often handle slightly hotter water than sencha while still retaining a smooth and elegant character.
Experimenting with multiple infusions is highly recommended, as the flavour can evolve significantly from cup to cup.
Brewing Japanese Black Tea (Wakoucha)
Japanese black tea, often called Wakoucha, is gaining popularity among tea enthusiasts around the world. Unlike many stronger black teas from other regions, Japanese black teas are often naturally sweet, smooth, and low in bitterness.
Recommended Brewing Parameters
-
Tea: 4–5g
-
Water: 250ml
-
Temperature: 90–95°C
-
Steeping time: 2–3 minutes
Our Tip
Wakoucha is forgiving and easy to brew. It can be enjoyed plain to appreciate its natural sweetness or with a splash of milk if preferred.
Unlike sencha and gyokuro, black tea generally benefits from higher brewing temperatures.
Choosing the Right Teaware
While excellent tea can be brewed in almost any teapot, the right teaware can make preparation easier and more enjoyable.
For Japanese green teas such as sencha and gyokuro, we often recommend a Tokoname kyusu. For gyokuro, many tea lovers also enjoy using a houhin or shiboridashi.
The most important factor, however, is using good quality tea, fresh water, and paying attention to temperature.
Final Thoughts
There is no single "perfect" way to brew tea. These recommendations provide a great starting point, but don't be afraid to experiment and adjust the parameters to suit your personal taste.
Part of the joy of Japanese tea is discovering how small changes in temperature, leaf quantity, and infusion time can reveal entirely different flavours from the same leaves.
Enjoy the journey and happy brewing.