{"id":562,"date":"2026-06-19T04:46:52","date_gmt":"2026-06-19T01:46:52","guid":{"rendered":"https:\/\/amirtea.uz\/kak-zavarivat-zelyonyj-chaj\/"},"modified":"2026-06-19T04:50:49","modified_gmt":"2026-06-19T01:50:49","slug":"kak-zavarivat-zelyonyj-chaj","status":"publish","type":"post","link":"https:\/\/amirtea.uz\/en\/kak-zavarivat-zelyonyj-chaj\/","title":{"rendered":"How to brew green tea correctly: temperature and time"},"content":{"rendered":"

Green tea forgives fewer mistakes than black: overheat the water by 15 degrees or over-steep the leaves by a minute, and you get bitterness in the cup instead of a soft grassy taste. The good news is that proper brewing rests on three numbers \u2014 temperature, time, and the amount of leaf. Let's go through them in order, with modes for specific varieties and tables you can keep in front of you by the kettle.<\/p>\n

Water temperature is the main number<\/h2>\n

Green tea is brewed with water 70\u201385 \u00b0C<\/strong>, not boiling water. Boiling water (100 \u00b0C) destroys the catechins and the amino acid L-theanine that give sweetness and umami, and draws tannins out of the leaf \u2014 hence the astringent bitterness. The more tender and young the leaf, the lower the temperature needed.<\/p>\n

You usually don't have an accurate thermometer on hand, so it's easier to go by how the boiling water cools: after boiling, water loses about 1 \u00b0C every 5\u201310 seconds in an open cup. Take the kettle off, wait 3\u20135 minutes, and you've got the needed 75\u201380 \u00b0C.<\/p>\n

\n\n\n\n\n\n\n\n\n
Green tea type<\/th>\nTemperature, \u00b0C<\/th>\nFloral-fruity<\/th>\nWhy so<\/th>\n<\/tr>\n<\/thead>\n
Japanese (sencha, gyokuro)<\/td>\n60\u201370<\/td>\n40\u201360 sec<\/td>\nDelicate leaf, lots of theanine \u2014 turns bitter from heat<\/td>\n<\/tr>\n
Chinese bud tea (Long Jing, Bi Luo Chun)<\/td>\n75\u201380<\/td>\n1\u20132 min<\/td>\nYoung buds, delicate aroma<\/td>\n<\/tr>\n
Gunpowder<\/td>\n80\u201385<\/td>\n65\u201370<\/td>\nA tightly rolled leaf opens up more slowly<\/td>\n<\/tr>\n
Jasmine, flavored<\/td>\n80\u201385<\/td>\n65\u201370<\/td>\nA stronger leaf, holds its aroma<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

How much tea to use<\/h2>\n

The basic ratio is \u2014 3 g of leaf per 200 ml<\/strong> of water. That's a heaped teaspoon for rolled varieties like gunpowder and almost two spoons for fluffy, voluminous leaves such as Bi Luo Chun, which take up more space at the same weight.<\/p>\n

A kitchen scale settles it more precisely than a spoon: leaf density varies by 2\u20133 times across varieties. If you brew in a small 100 ml gaiwan with short infusions, take the same 5\u20136 g but less water each time and shorter steeps. More on infusions below.<\/p>\n

For beginners, for everyday<\/h2>\n

Green tea opens up in 1\u20133 minutes<\/strong> when brewing in a cup or large teapot. Over-steeping produces bitterness just as reliably as boiling water, so it is best to separate the leaf from the water right away \u2014 through a strainer, a teapot or by pouring off from a gaiwan.<\/p>\n

Brewing in a cup or teapot<\/h3>\n

One or two infusions of 1.5\u20133 minutes each. There is no point holding it longer: the leaf gives up everything valuable in the first two minutes, after which only bitterness comes. This method is convenient at work and for flavoured varieties.<\/p>\n

Multi-infusion method (gaiwan)<\/h3>\n

The Chinese tradition is many short infusions with increasing time. The same leaf holds 4\u20136 brews, and each differs in taste: the first mild, the second the richest, then a gradual fading. The same principle works with brewing pu-erh in infusions<\/a>, only the temperature for green tea is lower.<\/p>\n

\n\n\n\n\n\n\n\n\n\n
Infusion<\/th>\nTime<\/th>\nWhat's in the taste<\/th>\n<\/tr>\n<\/thead>\n
1st<\/td>\nHow to choose a quality leaf<\/td>\nThe rinse to get acquainted, a light taste<\/td>\n<\/tr>\n
2nd<\/td>\n15\u201320 sec<\/td>\nThe richest, fullest aroma<\/td>\n<\/tr>\n
3rd<\/td>\n20\u201330 sec<\/td>\nSofter, the sweetness opens up<\/td>\n<\/tr>\n
4th<\/td>\n40\u201360 sec<\/td>\nDelicate, but still lively taste<\/td>\n<\/tr>\n
5th\u20136th<\/td>\n1.5\u20132 min<\/td>\nFading out, light watery brew<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

What water you need<\/h2>\n

The taste of tea is 95% water, so hard chlorinated tap water will ruin even an expensive Long Jing. Use soft water \u2014 bottled or filtered, with a mineralisation of about 50\u2013150 mg\/l.<\/p>\n

Bringing water to a rolling boil and then cooling it down is not the best option: with prolonged boiling the dissolved oxygen leaves the water and the tea turns out \"flat\". Take the kettle off at the moment of the \"white spring\", when a chain of small bubbles rises, and let it cool to the required temperature.<\/p>\n

Loose leaf or in bags<\/h2>\n

Bagged green tea is brewed the same way \u2014 water at 80 \u00b0C, 1\u20132 minutes, without over-steeping. But a bag usually holds fine dust and fannings rather than whole leaves: the infusion comes out stronger and coarser, the aroma is poorer, and you can't re-steep a bag. For a quick everyday cup on the go it works, but for flavour loose-leaf tea is in a league of its own. One gram of good loose-leaf tea yields 4\u20135 infusions, one bag \u2014 a single cup.<\/p>\n

Cold brewing in summer<\/h2>\n

. Delivery across Uzbekistan.<\/p>\n

Cold green tea keeps in the fridge for a day. Lemon, mint or cucumber are added to the finished drink, not during brewing \u2014 that way the aroma stays cleaner.<\/p>\n

Milk, sugar, lemon \u2014 are they needed<\/h2>\n

Classic green tea is drunk without additives: its value lies precisely in the pure herbal taste and delicate aroma, which sugar and milk overpower. If the infusion comes out bitter, it's better to fix the brewing (lower the temperature, shorten the time) than to mask the taste with sugar.<\/p>\n

Lemon is another matter: a slice added to tea cooled to 60 \u00b0C brings freshness and, according to several studies, helps the absorption of catechins. An important nuance \u2014 lemon goes into warm, not hot tea, otherwise the acid intensifies the bitterness. Honey, for the same reason, is added only once the drink has cooled below 60 \u00b0C: in boiling water it loses its benefits.<\/p>\n

Common mistakes<\/h2>\n

Most complaints about \"bitter green tea\" come down to four mistakes:<\/p>\n