How to Brew Green Tea
How to Brew Green Tea Perfectly
By Trevor, UK Tea Academy certified sommelier · Updated June 2026
The #1 reason people think they don't like green tea? They brewed it with boiling water. One adjustment — dropping to 75°C — transforms a bitter brew into something remarkable. Here's the complete guide, variety by variety.
Quick reference: temperature and time by variety
| Variety | Temperature | Quantity / 150 ml | Time | Re-steeps |
|---|---|---|---|---|
| Gyokuro | 68–70°C | 3 g | 1 min | 3x |
| Organic Sencha | 75–80°C | 2 g | 1 min 30 | 2–3x |
| Longjing (Dragonwell) | 78–80°C | 2 g | 2 min | 2–3x |
| Matcha | 70–75°C | 1.5 g | Whisk 30 sec | — |
Step-by-step guide
Step 1 — Weigh the tea
Count 2 to 3 grams per 150 ml. Use a scale at least once to calibrate your eye. Too much tea = bitterness. Too little = flat infusion.
Step 2 — Water temperature
Never at 100°C — boiling water destroys catechins and releases aggressive bitterness. Without a thermometer: pour boiling water into your empty cup and wait 30–60 seconds — it naturally drops to 75–80°C.
Step 3 — Pre-warm the vessel
Rinse your teapot or cup with a little hot water, then empty. This stabilises the brewing temperature by 3–5°C.
Step 4 — Pour water over the leaves
Pour water over the leaves, never the reverse. Cover during brewing to preserve volatile aromatic compounds.
Step 5 — Respect time and decant completely
Never leave tea in contact with water after brewing time. Pour ALL the water into a carafe or directly into cups. The last drop is often the richest in umami.
Step 6 — Re-steep
Quality Gyokuro or Sencha supports 2–3 infusions. Second: same temperature, 30 seconds less. Third: 30 seconds more than the first.
Why is my green tea bitter?
| Problem | Likely cause | Solution |
|---|---|---|
| Strong bitterness | Water too hot (>85°C) | Drop to 75–80°C |
| Dry astringency | Brewing too long (>3 min) | Reduce by 30 seconds |
| Flat, tasteless | Too little tea, water too cool | +0.5 g, raise 5°C |
| Chlorine taste | Chlorinated tap water | Use filtered or bottled water |
FAQ — Brewing Green Tea
At what temperature should green tea be brewed?
Between 70°C and 80°C. Gyokuro: 70°C. Sencha, Longjing: 75–80°C. Never at 100°C. Tip: pour boiling water into your empty cup for 30–60 seconds.
How long to brew green tea?
1 to 2 minutes. Gyokuro: 1 minute. Sencha: 1 min 30. Longjing: 2 minutes. Always decant completely at the end.
How many grams per cup?
2 to 3 grams per 150 ml — about 1 level teaspoon for most green teas.
Can you re-steep green tea?
Yes, 2–3 times for quality loose leaf. Second steep: same temperature, 30 seconds less. Third: 30 seconds more than the first.
Why is my green tea bitter?
Most common cause: water too hot (>85°C). Drop the temperature by 5°C. If bitterness persists, reduce brewing time by 30 seconds.