How to Brew Tasty Japanese Green Tea

Japanese green tea can be brewed in a number of ways. In this article, we will go over the Simple Way and the Advanced Way of brewing tasty green tea.

As you know, Japanese green tea can be categorized into two major types. Sencha and Matcha (See this article for the details about the differences), so we have segmented this article into two parts. Enjoy!

Whether you're a curious beginner or a seasoned tea enthusiast, understanding the nuances of each method can significantly enhance your tea experience. Brewing Japanese green tea is not just about making a drink—it's about appreciating a centuries-old tradition that celebrates flavor, mindfulness, and craftsmanship. By exploring both simple and refined techniques, you'll learn how to unlock the delicate aromas, umami-rich notes, and healthful qualities that make Japanese green tea so cherished around the world.

Part 1 - How to Brew Tasty Sencha

Here is a short summary video that we made about this blog post.  I hope this video can give you a quick overview.   You can scroll down for more detail instruction that is covered in this video.  

Sencha is steamed form of Japanese green tea which is usually consumed by steeping with teapot.

The Simple way is how most Japanese people consume green tea every day; the Advanced Way is what is being followed by professional green tea producers who recommends the best approach for brewing the tastiest Japanese green tea.

We recommend starting with the simple way and enjoying the approach for the Advance Way after trying out simple ways to appreciate the difference in taste and aroma that it brings.

Sencha, the most popular type of green tea in Japan, is known for its refreshing flavor, vibrant green color, and soothing aftertaste. The beauty of Sencha lies in its versatility—it can be enjoyed both hot and cold, and its flavor can change with slight adjustments in water temperature, steeping time, and brewing tools. Whether you're looking for a quick energizing cup or a refined tea experience, learning to brew Sencha properly will deepen your appreciation for this celebrated tea.

How to Brew Tasty Japanese Green Tea - The Simple Way

This approach does not require any special equipment such as a teapot. You can use any type of mesh strainer to filter the green tea.

1. Dissolve 1-2 teaspoons of powder into 8 Oz of hot water. We recommend about 175^°F for the most common green tea.
   
   
2. Wait for 60-120 seconds  (Please follow steeping guide on the product for specific time based on type of tea.)
   
   
3. Use a mesh strainer to filter out the green tea leave and serve hot
4. Use a ceramic or glass cup when possible, as these materials retain heat better and don’t interfere with the natural flavor of green tea.
5. Avoid squeezing the tea leaves after steeping. Letting them strain naturally will preserve the subtle sweetness and reduce bitterness in your cup.

How to Brew Tasty Japanese Green Tea - The Advanced Way

How to Brew Cold Japanese Green Tea 

1. Dissolve 3-4 teaspoons of powder into 30 Oz of cold water.  For the best result, use filtered water, or bottled water. Alternatively, you can boil water and let it cool down until room temperature. 
   
   
2. Keep in the refrigerator for 3 hours or more. Key point is to use a long time to dissolve. This way, sweetness increases, and it does not break down theanine and vitamin C.  For the best result, let it sit overnight. 
   
   
3. Stir the water first, then use a mesh strainer to filter out the green tea leave and serve cold.  
4. Use a glass pitcher or transparent container for cold brewing, as it allows you to monitor the clarity and color of the tea, which can indicate when it's fully infused.
5. Add a few ice cubes just before serving to make the experience more refreshing, especially during summer months. Ice also helps mellow any lingering bitterness and enhances the cooling effect of the tea.

I have written an entire article about how to cold-brew Japanese green tea. You can read more here.  

Other Points to Consider (Sencha)

Enjoy the Second Infusion

In Japan, it is common practice to do 2nd infusion to get 2nd cup. You can use the same green tea after pouring the first cup and infuse it one more time. The first infusion is called "Issenme", the second infusion is called "Nisenme". In order to get a tastier 2nd infusion follow the below steps.

• After the infusion, open the top of the teapot and let go of the hotness inside the pot. If you don't do so, the tea leaves inside the pot get warmer and cause to reduce the taste in the 2^nd infusion.
  
  
• Follow the above steps except that you want to wait for 10 seconds rather than 60 seconds after pouring hot water. Use a higher temperature for the 2nd fusion.
• Related Question from a customer: It was mentioned that the standard practice in Japan is to do a 2nd infusion of the tea.  I've seen other places on the internet where it is mentioned that green tea can be steeped usually up to 3 times, or even more (depending on the quality of the tea), and this is common practice in Japan.  Would 2nd infusions only be good for lower quality teas, or "non"-green teas? 
  
  Our Answer:
  You can do 3rd and 4th infusions with any tea in my opinion.  If the flavor comes out on the 3rd and 4th infusion is probably not related to the quality of the tea; but rather the type of tea.
  
  For instance, if you use deep steam tea like our tea, you can infuse it many times because the tea has a lot more flavor that can come out. Please see this article about deep steam tea. 
  
  However, a type of tea like hojicha (roasted green tea) or kukicha does not do well on the second infusion even if it is good quality tea.  They just do not have that strong of a flavor to extract the flavor.
  
  We have a Private Facebook Group called Green Tea Club, and below is what people answered how many times they steep tea.  Click here to join Green Tea Club.
  
  
  
  We posted a more detail blog article about 2nd infusion.  Click here or click on image below to read the article. 
  

Relationship between tea and temperature of the water

When the temperature of the water is high, green tea gets bitter and changes the balance of the taste. So, it is important to boil water and cool it to some extent based on the bitterness you prefer.

When the temperature of the water is higher than 175°F, the taste gets bitter and has more astringent.

When the temperature of the water is below 140°F, the taste is less bitter.

Mastering water temperature gives you control over the entire flavor profile of your tea. Cooler water extracts more amino acids like theanine, resulting in a sweeter, umami-rich cup, while hotter water draws out more catechins, which can add bitterness and a drying mouthfeel. By simply adjusting a few degrees, you can customize your green tea to suit different moods, meals, or times of day.

See my other article "Everything you need to know about Water and Japanese Green Tea" for more detail about how to select water for your tea. 

Oxygen is the enemy to your tea - Store your tea properly

How you store your tea is very important to make the most out of your tea.  Here is an article explaining detail about the best way of storing tea. 

Part 2 How to Brew Tasty Matcha 

Unlike Sencha, Matcha is a powdered green tea that is grown and harvested in a more labor-intensive way to gain a unique quality of flavor, caffeine, and nutritional benefits.  (Click here to learn more) Matcha is used in all Japanese tea ceremonies.

What makes matcha truly special is that you consume the entire leaf in powdered form, rather than steeping and discarding it. This means you receive more antioxidants, chlorophyll, and L-theanine compared to other teas. Its vibrant green color, rich umami taste, and creamy texture make it both a ceremonial beverage and a modern superfood. Whether enjoyed traditionally or in creative recipes, matcha offers a unique sensory and health experience unmatched by other teas.

In this section, I will first show you the traditional way of preparing matcha, then will introduce you to a variety of ways to enjoy them.

Traditional Matcha Preparation - Koicha vs Usucha

There are two forms of matcha used in a Japanese tea ceremony. The first is usucha, which is thin green tea matcha. Usucha is the common form of matcha used during a daily tea ceremony. Usucha is harvested from the buds and leaves of the tea plant.

The second form is koicha, which is thick green tea matcha. Koicha is typically used in more formal Japanese ceremonies. Koicha is typically hand harvested from the choicest buds of older tea plants.

Both forms of matcha have a unique flavor and tend to be full-bodied, with a luxurious and grassy essence. But keep in mind that koicha matcha never can be created from usucha matcha. We recommend that you first try matcha usucha until you become accustomed to the deeper flavor of koicha matcha.

Usucha matcha and koicha matcha are made using similar utensils, but each has a slightly different process, resulting in the exclusive texture and flavor. The following gives you a step by step instructions on how to make delicious Japanese matcha.

Understanding the difference between koicha and usucha isn’t just about thickness—it's about tradition, taste, and intention. Koicha offers a meditative, bold experience often reserved for formal settings, while usucha provides a lighter, more approachable introduction to matcha. Appreciating both forms deepens your understanding of matcha’s cultural roots and its versatility as a daily or ceremonial tea.

Usucha Matcha Steps (Traditional Way):

Usucha is harvested from buds and leaves of the tea plant.

Step 1.
Preheat your tea bowl by adding hot water. Place matcha bamboo whisk tips into water and let set (do not immerse the whisk completely – just the tips).

Step 2.
When your tea bowl is heated thoroughly, remove the bamboo whisk and water from the tea bowl. Dry tea bowl with a linen cloth.

Step 3.
Measure approximately 1/3 cup boiling water (70 ml or 2.3 oz) into a separate bowl and allow uit to cool to approximately 160°F (71°C) to 185°F (85°C) – here you can use a thermometer to cool the water to your preference.

Step 4.
Measure approximately 1 ½ to 2 scoops (approximately 1 ½ to 2 tsp or 2 grams) of matcha powder with a bamboo scoop or ladle, placing into a matcha powder sifter. Sift powder into tea bowl, gently shaking and spinning powder with a ladle to remove any powder clumps.

Step 5.
Once the water has cooled to the correct temperature, pour it slowly into a tea bowl.

Step 6.
Hold the tea bowl in one hand and take a whisk in the other hand. Whisk matcha and water rapidly and in an “M” and “W” pattern motion (left to right and up to down) until liquid has a thick foam on top with lots of tiny bubbles at the surface.

Step 7.
Pour matcha tea into a tea bowl or tea cup.

Step 8.
Enjoy tasty Japanese matcha - usucha.

Koicha Matcha Steps (Traditional Way):

Koicha is typically hand harvested from the choicest buds of older tea plants

Step 1.
Preheat your tea bowl by adding hot water. Place matcha bamboo whisk tips into water and let set (do not immerse the whisk completely – just the tips).

Step 2.
When the tea bowl is heated thoroughly, remove the bamboo whisk and water from the tea bowl. Dry tea bowl with a linen cloth.

Step 3.
Measure approximately 1/4 cup boiling water (40 ml or 1.3 oz) into a separate bowl and allow it to cool to approximately 160°F (71°C) to 185°F (85°C) – here you can use a thermometer to cool the water to your preference.

Step 4.
Measure approximately 3 to 4 scoops (3 to 4 tsp or 4 to 5 grams) of matcha powder with a bamboo scoop or ladle, placing into a matcha powder sifter. Sift powder into tea bowl, gently shaking and spinning powder with a ladle to remove any powder clumps.

Step 5.
Once the water has cooled to the correct temperature, pour ½ of the water slowly into the tea bowl (this is important to avoid clumping).

Step 6.
Hold the tea bowl in one hand and take a whisk in the other hand. Whisk matcha and water slowly and in a kneading and circular pattern, until the liquid has become a thick and smooth consistency.

Step 7.
Add remaining hot water and whisk slowly until smooth. There should be no foam on top.

Step 8.
Pour matcha tea into a tea bowl or tea cup.

Step 9.
Enjoy tasty Japanese matcha – koicha.

Quick Cheat Sheet for Matcha Measurements

Here are cheat sheets summarizing the differences between koicha and usucha

For Usucha:

• 1/3 cup boiling water (70 ml or 2.3 oz)
• 160°F (71°C) to 185°F (85°C)
• 1 ½ to 2 scoops (approximately 1 ½ to 2 tsp or 2 grams)

For Koicha:

• 1/4 cup boiling water (40 ml or 1.3 oz)
• 160°F (71°C) to 185°F (85°C)
• 3 to 4 scoops (3 to 4 tsp or 4 to 5 grams)

Other Points to Consider (Matcha)

• Drink the matcha tea immediately after it is prepared, as the matcha powder can settle to the bottom of the tea bowl.
• Make sure to allow your water to cool after boiling, or the matcha will be bitter.
• Make sure to whisk the matcha tea completely, or the matcha will be bitter.
• Make sure to whisk usucha matcha until a thick foam with tiny bubbles appears so the flavor is not bitter.
• Make sure to whisk koicha matcha so it is smooth with no foam or froth when complete.
• Make sure your matcha powder is sifted into the tea bowl to aver clumps
• If your usucha matcha does not froth, check to make sure you have used sufficient matcha powder or too much water
• If your usucha matcha does not froth, check to make sure you have whisked enough
• Store unused matcha powder in a dark and cool place, and use opened matcha as quickly as possible to maintain freshness
• Usucha bamboo whisks typically have 50 to 125 thin prongs
• Koicha bamboo whisks typically have 32 to 48 thick prongs
• Matcha contains a higher level of caffeine than other teas. Unlike coffee, however, matcha is absorbed slowly by the body and gives a slower, more consistent level of energy (6 to 8 hours). Additionally, matcha does not typically produce the negative effects, such as the “jitters”, associated with caffeine.
• Use a wide, shallow tea bowl (chawan) for better whisking control and aeration. The open surface area allows you to move the whisk freely and create a more consistent texture, especially for usucha.
• Clean your bamboo whisk (chasen) with warm water immediately after use and let it air dry naturally. This prevents mold growth and helps maintain the shape and flexibility of the prongs.
• Avoid using metal spoons or mesh when handling matcha, as they may affect the taste and compromise the delicate flavor profile. Traditional bamboo tools are designed to preserve matcha’s purity.
• Consume matcha on an empty stomach with caution. Due to its concentrated caffeine and antioxidant content, drinking matcha first thing in the morning may cause mild nausea in some people. It’s best enjoyed with or after a light meal.
• Experiment with different grades of matcha (ceremonial, premium, culinary) to match your intended use. Ceremonial grade is best for traditional drinking, while culinary grade is more suited for lattes, smoothies, and recipes.

How to Enjoy Matcha - Non-Traditional Way

Now that we have covered the traditional ways, here’s where it gets more interesting.  Matcha can be used in variety of ways and we have many articles exploring different ways of using matcha in non-traditional ways.  Here are some popular ones. 

Matcha isn’t just delicious to drink. Healthful Japanese matcha is an incredible addition to make unique matcha recipes from your simple regular recipes. Now that you know how to create tasty Japanese matcha, try more delicious matcha recipes that include the health benefits and unique flavor of tasty Japanese green tea matcha.

From matcha lattes and smoothies to baked goods like matcha muffins, cookies, and even pasta or salad dressings, this vibrant green powder can add a rich flavor and nutritional punch to almost any dish. Its earthy undertone pairs well with both sweet and savory ingredients, making it a versatile addition to your kitchen. Experimenting with matcha in modern cuisine not only expands your culinary creativity but also helps you enjoy the benefits of green tea in exciting, everyday forms.

For more delicious ways to try tasty Japanese matcha in cooking, take a look at my book, Cook With Matcha & Green Tea.

FAQs about Brewing Tasty Japanese Green Tea

What's the single biggest mistake people make brewing Japanese green tea? Why does the same tea taste different from morning to afternoon? What temperature is right for sencha vs gyokuro vs hojicha — is there a simple chart? Should I rinse Japanese green tea before brewing, like Chinese teas? How many times can I re-steep the same Japanese green tea before it loses flavor?

What's the single biggest mistake people make brewing Japanese green tea?

Hot water — boiling, or near-boiling. Most people brew Japanese green tea the way they brew black tea or coffee, dumping just-boiled water onto the leaves. That scorches the catechins and pushes the cup toward bitter, astringent, almost grassy-burnt territory. Japanese green teas are designed for a much gentler temperature.

The right temperature is somewhere between 160°F and 175°F (70-80°C) for sencha, and even cooler for gyokuro (玉露) — closer to 140°F (60°C). The higher-grade the tea, the lower the temperature. If you've been getting bitter results, the fix is almost always to let your boiled water sit for two to three minutes before pouring, or to pour through a cooler vessel first.

The second biggest mistake is steeping too long — past about 90 seconds for sencha, you're over-extracting. Japanese green tea is fast: short steeps, repeated. That's the rhythm.

Why does the same tea taste different from morning to afternoon?

Honestly, it's mostly water and palate. Tap water composition fluctuates through the day depending on the chlorine schedule and pressure in your local system, which subtly shifts the extraction profile. Your own palate is also more sensitive in the morning before coffee, food, or a busy day dulls it. So a cup that tastes vibrant at 7 AM can read as flat by 3 PM through no fault of the tea.

The other factor is the leaves themselves. If you scoop from the same tin twice, the leaves at the top oxidize slightly more between scoops than the ones below. Over a week or two of opening and closing the tin, the top layer ages faster. That's why proper storage in a smaller airtight container, kept cool, makes a measurable difference.

If you want a more consistent cup throughout the day, the easiest fix is filtered water and a smaller storage container. Our green tea storage guide walks through the right vessel and temperature for keeping a tin fresh between morning and evening sessions.

What temperature is right for sencha vs gyokuro vs hojicha — is there a simple chart?

There is, and it's worth memorizing because temperature does most of the work. Gyokuro (玉露) wants the coolest water — 140°F (60°C) — because the shade-grown amino acids are delicate and bitter compounds extract too easily at higher heat. Premium sencha (煎茶) wants 160°F (70°C), regular sencha 170-175°F (75-80°C). Genmaicha and bancha can take 185°F (85°C). Hojicha (焙じ茶), being roasted, is the most forgiving — it can handle near-boiling water without going bitter, because the roasting already neutralized most of what would otherwise turn harsh.

The practical version: pour your boiled water into a cool cup first, let it sit, transfer it to your kyusu. Each transfer drops the temperature by about 10°F. So one transfer for sencha, two for gyokuro, none for hojicha. The matcha vs sencha breakdown goes deeper into how the leaf differences map to brewing differences.

If you're calibrating with one tea, start with the Sencha Lover Gift Set at 165°F for 90 seconds — that's the universal middle setting. From there you'll feel where each individual cultivar wants to land. The card below is the easiest entry.

The Sencha Lover Gift Set - Premium Japanese Green Tea Set Package $179.00 $159.99 /

Should I rinse Japanese green tea before brewing, like Chinese teas?

No, generally don't. The Chinese gongfu rinse exists because pu-erh and aged oolongs benefit from a quick wash that removes dust and wakes up compressed leaves. Japanese green tea isn't compressed, isn't aged in the same way, and the steaming process already locks the leaves in a clean, relatively dust-free state. A rinse on Japanese green tea throws away the most flavorful early compounds without gaining anything.

The exception is a cheap or stale supermarket sencha where you can taste old-paper notes — there a quick 10-second rinse helps. But with any reasonably fresh Japanese green tea from a reputable source, the first infusion is the most flavorful one. Throwing it away is throwing away the cup you paid for.

If you're getting dust or fines you don't like, the better fix is a finer-mesh kyusu screen or a small strainer between the kyusu and the cup. Don't lose the first steep to clean leaves that don't need cleaning.

How many times can I re-steep the same Japanese green tea before it loses flavor?

Three to four steeps is the standard ceiling for good sencha. The first steep at 70-80°C extracts most of the umami and L-theanine. The second steep — slightly hotter water, slightly shorter time — pulls out the brighter notes that hid behind the umami. The third bumps the heat again and gets the more astringent finishing notes. By the fourth, the leaves are giving water back more than flavor.

Gyokuro can stretch to four or five steeps because the shade-grown amino acids release more slowly. Hojicha (焙じ茶) usually peaks at two strong steeps before the roast notes thin out. Genmaicha is similar — the roasted brown rice flavors don't carry past the second pour. The Sencha Lover Gift Set is a good way to compare cultivars side-by-side and feel where each one's natural ceiling sits.

Practically, the more important rule is: drink them within an hour of each other. If you steep, walk away for two hours, and come back to re-steep, the wet leaves have oxidized in between and the next cup tastes muted. Keep the rhythm tight.

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