How to brew delicious tea

How to Brew Delicious Sencha and Green Tea

The flavor of sencha and green tea changes greatly depending on the water temperature and brewing time.
With just a little care, you can bring out the tea’s natural aroma and rich umami to its fullest.

Measuring the Tea Leaves

Use about 2–3 grams of tea leaves per person as a general guideline.(For deep-steamed teas, use slightly less, as they tend to brew stronger.)

For example, at WAKA, we recommend 5 grams per serving, or simply multiply the amount by the number of people when brewing for several guests.
You can measure the total amount together, but aim to keep the strength of the tea consistent for everyone.

Boil the Water and Let It Cool

Pour freshly boiled water into teacups to measure the right amount and let it cool to about 70–80°C (158–176°F) before brewing.
This process, called “yuzamashi” (cooling the water), helps bring out the tea’s delicate flavor.

Using a teapot or a water-cooling vessel is the most common way to lower the temperature naturally.
Avoid pouring boiling water directly over the tea leaves, as it can make the tea taste too bitter or astringent.

Add the Tea Leaves to the Teapot

Place the tea leaves into the teapot.

For example, traditional Uji tea masters often use about two teaspoons (around 6 grams) of tea leaves per serving.

Pour and Steep

Pour the cooled water into the teapot, cover it with the lid, and let the tea steep for about 60–90 seconds.
(The steeping time may vary slightly depending on the type of tea and water temperature.)

When serving multiple cups, pour a small amount into each cup in turn — a method called “mawashi-tsugi” — to ensure an even flavor and strength for everyone.

Pour Evenly and Serve

Pour the tea little by little into each cup in turn to keep the strength of flavor consistent.
By paying attention to the order of pouring and the serving temperature, you can preserve the aroma and enjoy the rich umami down to the very last drop.

Second and Third Infusions

For the second and third infusions, use slightly hotter water than the first brew, and shorten the steeping time to about 10–20 seconds.
Adjust the temperature and time to avoid over-extracting the leaves and to bring out a well-balanced flavor in each infusion.

Gyokuro

This is one of the finest teas. Grown under cover, it's rich in theanine, a flavorful compound. Its rich, sweet flavor is a distinctive feature. [Tea Leaf Amount] Approximately 3g per serving [Water Temperature] 50-60°C (lukewarm; do not use boiling water) [Infusion Time] 2-3 minutes [Tips] - Allow the water to cool thoroughly - Brew a rich tea using a small amount of water (approximately 30ml) [How to Enjoy] The first brew is sweet, while the second brew and beyond introduce a slightly bitter flavor, allowing you to enjoy the changes.

Matcha

Powdered tea ground with a stone mill. Used in the tea ceremony. | Rich in catechins and chlorophyll. [Matcha powder amount] 2g (2 tea scoops) [Water temperature] Approximately 60ml at around 80°C [How to prepare] - Put matcha in a tea bowl - Sift with a tea strainer to prevent lumps - Dissolve in a small amount of hot water to form a paste - Add the remaining amount and whisk quickly in an "M" shape with a tea whisk [Tips] - The foam should be fine and creamy - For thick tea, double the amount of tea leaves to make a thick, creamy mixture

Hojicha

This tea is made by roasting tea leaves over high heat. It has a fragrant aroma and low caffeine content. [Tea leaf amount] 3-4g [Water temperature] 95-100℃ (hot water OK) [Extraction time] 30 seconds to 1 minute [Tips] - Brew quickly to preserve the aroma. - Recommended after meals or before bedtime.

Brown rice tea

This tea is made by adding roasted brown rice to sencha or bancha. It has a fragrant and light taste. [Tea leaf amount] 3g [Water temperature] 85-90℃ [Extraction time] 30 seconds to 1 minute [Tips] - Brew with hot water to enjoy the aroma - Goes well with oily meals

Bancha tea

Everyday tea. Made with mature tea leaves for a less bitter taste. [Tea leaf amount] 3g [Water temperature] 90-100℃ [Infusion time] 30 seconds to 1 minute [Key points] - Light taste. Easy to drink. - Delicious even when brewed with water.

Barley tea (mugicha)

Caffeine-free. A fragrant summer staple. [Tea Bag] 1 bag (makes 1L) [Hot Water Brewing] Boil in hot water for 10-15 minutes [Cold Water Brewing] Refrigerate for 3-4 hours [Key Points] Cold water brewing is mellow and not bitter. Ideal for hydrating in the summer.