Green tea is one of the most delicate teas to brew — but once you master two key variables, it rewards you with extraordinary freshness, sweetness, and clarity. The most common mistake? Water that's too hot. Here's how to brew green tea perfectly every time.
The Golden Rule: Lower Temperature
Green tea leaves are unoxidized and very sensitive. Boiling water destroys delicate aromatics and turns the tea bitter. Always use cooler water.
- Light greens (Dragon Well, Bi Luo Chun): 75–80°C
- Jasmine greens: 80–85°C
- Matcha: 70–75°C
Gongfu Method (Gaiwan)
- Rinse the gaiwan with hot water to warm it.
- Add 5g of green tea per 150ml of water.
- Pour water at 80°C. First infusion: 30–45 seconds.
- Add 10–15 seconds per subsequent infusion.
- Quality green teas give 4–6 infusions.
Western Method (Teapot or Mug)
- Use 2–3g of tea per 200ml of water.
- Water temperature: 80°C.
- Steep for 2–3 minutes.
- Remove leaves immediately after steeping.
Brewing Matcha
- Sift 1.5–2g of matcha into a bowl.
- Add 60–80ml of water at 70–75°C.
- Whisk vigorously with a bamboo chasen in a W-motion until thick foam appears.
- Drink immediately.
Common Mistakes to Avoid
- Too hot water — bitterness and loss of aroma. Wait 5 minutes after boiling or use a thermometer.
- Too long steeping — green tea turns bitter quickly. Always err on shorter infusions.
- Hard water — filtered or soft spring water makes a significant difference in taste.
Green Teas at Gaba Tea House
Explore our Green Tea collection — featuring Shi Feng Longjing Dragon Well, Jasmine Snow Green Tea, hand-rolled Jasmine Dragon Pearls, and ultra-premium Ceremonial Matcha AAAAAA. Shop now →