How to Brew Large Amounts of Japanese Green Tea in Less than 3 Minutes

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. 


Brewing guide Guide Recipe

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