Hojicha, genmaicha, bancha, and konacha are among the easiest to brew Japanese green teas. They yield their best flavor when steeped for a couple of minutes with near boiling temperature water.
Hojicha: Roasty, nutty flavor. If you are not partial to vegetal taste which most green teas have, this tea is for you.
Genmaicha: Fresh, popcorny flavor and very low caffeine, making in suitable for all ages.
Bancha: Everyday green tea and a good choice as accompaniment for diets. Also comes in aged variety (san-nen-bancha.)
Konacha: Typical tea served at sushi restaurants. Goes well with almost any meal.
How to Brew
- Add one teaspoon of tea leaves per cup.
- Add near-boiling water to the teapot.
- Brew for 1-2 minutes and serve.
Japanese believe that a the last drop of tea in a teapot is the most delicious. Pour small amounts of tea into each cup at a time, and go around until you serve the very last drop.
You can add hot water again to the teapot for a second, or even a third brewing.
Tips for Brewing a Better Green Tea
- Do not stir, shake or mix the tea while brewing.
- To get the best flavor out of your tea. use fresh, good quality water (but not distilled.) For tap water, let it run cold for at least 10 seconds before using.
- Use a kettle made from a non-reactive material such as glass, ceramic, stainless steel, enamel, marble, or cast iron.