Green Tea
Grassy, vegetal, and sometimes floral — green tea is unoxidised and exceptionally sensitive to temperature. The single most common mistake is using boiling water, which scorches the leaves and turns sweetness bitter.
Cool your water — this is essential
Boil water, then let it cool for 3–5 minutes until it reaches 70–80°C. Alternatively, pour boiling water into your cup first, let it sit a moment, then add leaves. A thermometer removes all guesswork.
Warm the vessel
Rinse your teacup or pot with warm (not boiling) water and discard. This gentle pre-warming ensures an even brew temperature from the first pour.
Measure 1–2 teaspoons per cup
Lighter Japanese green teas like sencha need about 1 teaspoon; Chinese greens like Dragonwell can take a touch more. Quality green tea is forgiving in amount — experiment freely.
Steep for 1–3 minutes
Pour the cooled water over the leaves and steep for 1–3 minutes. Start at 1 minute for your first brew — you can always add time. Green tea reveals itself quickly.
Decant fully and enjoy
Pour every drop from the infuser — leaving liquid in contact with the leaves will cause the next steep to be bitter. Good-quality loose-leaf green tea can handle 2–3 infusions, each slightly longer.