Learn the art of Japanese tea brewing

A simple philosophy

Sen no Rikyū (千利休, 1522-1591), founding master of Chanoyu (茶の湯, Japanese tea ceremony), summarized the art of tea as follows:

“Boil some water, make some tea, and drink it.”

Behind this simplicity lies a true philosophy: each cup is an encounter between nature, know-how and serenity.

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The Basics of Japanese Infusion

• Quantity of tea : 5 g (approx. 1 heaped teaspoon)
• Water : 200 ml
• Temperature : 70°C (160°F)
• Infusion time : 60 seconds

Unlike non-Japanese green teas (3 to 5 minutes), Japanese teas reveal their aromas in less than a minute.

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The importance of temperature

• Water too hot : releases caffeine and catechins → bitterness.
• Cooler water : highlights sweetness and umami (旨味).

Tip: Pouring boiling water into a ceramic container reduces its temperature by approximately 10°C.

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Infusion techniques

Sencha (煎茶) regular

• 5 g
• 200 ml at 70°C
• 1 minute
• Re-infuse 2 to 3 times at 80°C

Premium Sencha (高級煎茶)

• 5 g
• 100 ml at 60°C
• 1 to 2 minutes
• Re-infuse: 15 sec., then 45 sec. at 80°C

Gyokuro (玉露), Kabusecha (かぶせ茶), Tencha (碾茶)

• 5 g
• 60–80 ml at 50°C
• 2–3 minutes
• Re-infuse: 15 sec., then 45 sec. at 80°C

Fukamushicha (深蒸し茶), Mecha (芽茶), Konacha (粉茶)

• 5 g
• 200 ml at 70°C
• 30–45 sec.
• Re-infuse 2 to 3 times at 80°C

Bancha (番茶), Genmaicha (玄米茶), Hōjicha (ほうじ茶)

• 5 g
• 200 ml at 90°C
• 30–60 sec.
• Re-infuse 3 times

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Adjust to your taste

• More leaves or less water = strong infusion.
• Fewer leaves or shorter infusion = lighter taste.
• Japanese teas are often brewed 2 to 3 times, each cup revealing a different nuance.

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Conclusion

Brewing Japanese tea is all about finding the right balance between quantity , temperature , and brewing time . With a little practice, each cup becomes a ritual of elegance and well-being, true to the spirit of Japan.