How to Brew Japanese Green Tea

Tea Powder 

This guide will help you enjoy the perfect cup of tea using tea powder by preserving its delicate flavours and nutrients.

What You'll Need:

  1. Your preferred type of Japanese Tea Powder
  2. Chawan (tea bowl)
  3. Chasen (bamboo whisk)
  4. Chashaku (bamboo matcha scoop)
  5. Sifter (for sifting matcha)

Recommended Water Temperature for Different Grades of ODAYA Tea Powder:

Culinary Grade: 70℃-75℃

Beverage Grade: 65℃-70℃

Ceremonial Grade: 60℃-65℃

Instructions:
 1. Measure an appropriate amount of tea powder (about one chashaku) and sift it into the chawan to prevent clumping.
2. Pour hot water at the specified temperature into the chawan.
3. Use the chasen to whisk the tea quickly. Start with slow, circular motions to fully combine the matcha with the water, then increase speed, whisking in a “W” shape to create foam. Continue whisking until fine foam appears on the surface.
4. When a fine foam appears on the surface of the tea, stop whisking and enjoy.

Important Notes:

Temperature: High water temperatures can destroy the nutritional components and taste of tea. Under no circumstances should the water temperature exceed 80℃. Higher-grade tea powder is more sensitive to temperature. Lower water temperatures preserve the delicate texture and unique aroma of tea, preventing high heat from destroying its fresh taste and nutrients.

Whisking Technique: Hand-whisked foam is finer and more delicate. Foam created with a frother may be larger and dissipate quickly.

Powder Ratio: Adjust the amount of tea powder according to personal taste for each serving.


Tea Leaves

What You'll Need:

  1. Your preferred type of Japanese green tea
  2. A teapot or a glass bottle
  3. A measuring spoon
  4. Ice (optional)
  5. Room temperature or cold water 
Instructions:

Measure the Tea: Depending on the type of tea, measure the appropriate amount of tea leaves.

  • For Shincha, use 4-6g (approximately 2 teaspoons).
  • For Gyokuro, use 7-8g (approximately 3 teaspoons).
  • For Sencha, use 4-6g (approximately 2 teaspoons).
  • For Genmaicha and Hojicha, use 7-8g (approximately 3 teaspoons).

     

    Hot Brew Japanese Tea Guide - 2 Servings 
    Enjoy a warm, soothing, and aromatic cup of hot brew tea with our simple step-by-step guide. Each tea variety requires unique brewing instructions for a perfect hot brew. Here is how to hot brew Gyokuro, Sencha, Genmaicha, Shincha, and Hojicha:

     1. Place recommended amount of tea leaves in the teapot.
    2. Use hot water to warm up tea cup. Then pour in hot water (with recommended temperature).
    3. Pour the water from the teacups into the teapot and put the lid back on. Let it steep for the recommended time.
    4. Fill the tea evenly into teacups to obtain the same taste and concentration. 

     

    Type of Tea

    Amount of Tea Leaves

    Water Temperature

    Amount of Water

    Steeping Time

    Second Pot

    Sencha

    4-6g (2tsp)

    70-80℃

    200ml

    1 minute

    Slightly increase water temperature and reduce steeping time for the second pot.

    Gyokuro

    7-8g (3tsp)

    50-60℃

    200ml

    2 minutes

    Shincha

    4-6g (2tsp)

    70-80℃

    200ml

    40 seconds

    Genmaicha

    7-8g (3tsp)

    Boiling water

    200ml

    30 seconds

    Use boiling water for the second pot as well.

    Hojicha

    7-8g (3tsp)

    Boiling water

    200ml

    30 seconds

     

    Cold Brew Japanese Tea Guide - 5 Servings 

    Enjoy a refreshing, smooth, and aromatic cup of cold brew tea with our simple step-by-step guide. Each tea variety requires unique brewing instructions for a perfect cold brew. Here is how to cold brew Gyokuro, Sencha, Genmaicha, Shincha, and Hojicha:

    1. Place recommended amount of tea leaves in the container.

    2. Fill the container or bottle with the recommended amount of room temperature or cold water.

    3. If you are in a rush, fill the container three-quarters full of ice and then fill it with water.

    4. Lightly swirl to stir up the leaves. Let it steep for the recommended time.

     

    Type of Tea

    Amount of Tea Leaves

    Water Temperature

    Amount of Water

    Steeping Time

    Second Pot

    Sencha

    20g (2tsp)

    Cool or ice water

    500ml

    4-5 hours

    For the best taste, we do not recommend the second pot.

    Feel free to ADD ICE as per your preference. 

    Gyokuro

    20g (2tsp)

    Cool or ice water

    500ml

    4-5 hours

    Shincha

    20g (2tsp)

    Cool or ice water

    500ml

     4-5 hours

    Genmaicha

    20g (2tsp)

    Cool or ice water

    500ml

    4-5 hours
    Hojicha

    20g (2tsp)

    Cool or ice water

    500ml

    		 4-5 hours

     

    Tips:

    When making cold brew, avoid using hot water, as it may cause the tea to become bitter. For optimal taste, we do not recommend reusing the tea leaves for a second pot when making cold brew tea.

     

    Enjoy your chilled Japanese tea at home or on-the-go!