Japanese green teas pair well with various types of meals and is great to have on the table when you're expecting company.
The simplest way to steep a large quantity of tea is, of course, to use a larger teapot. Dobin (土瓶) teapots, as well as teapots designed for black tea, usually have a capacity of about 1000ml, which can make the brewing process quite easy.
If you don't have a large teapot, don't fret! You can use this quick and easy recipe to make a large batch of tea quickly and easily.
[How to brew a large quantity of hot green tea]
1. Weigh 10g of tea leaves in the teapot
2. Pour 300ml of water into the teapot
The temperature of water for each type of tea varies, but here's a general guideline:
- 70°C - 80°C: Sencha, Tamaryokucha
- 80°C - 90°C: Kamairicha
- 90°C - 100°C: Hojicha, Genmaicha
3. Steep for 30 - 60 seconds
- 30 seconds: Hojicha, Genmaicha, Kamairicha (when brewed at 90°C)
- 60 seconds: Sencha, Tamaryokucha, Kamairicha (when brewed at 80°C)
4. Pour into a large pitcher
5. Repeat the same steps for the second brew and third brew.
For best results, we recommend increasing the water temperature by 5°C for each consecutive brew. Steeping time is not required, as the leaves are already open, and steeping for too long can make the tea taste too bitter or astringent.