Green Tea

Usually the water is too hot or the tea steeped too long. Use water around 160 to 180°F, not boiling, and steep for 1 to 3 minutes. Gyokuro likes it even cooler, around 140°F.

Japanese green teas are mostly steamed, which gives a bright green color and a fresh, savory, vegetal taste. Chinese green teas are mostly pan-fired, which gives a softer, nutty or toasty flavor. Dragon Well is a classic example.

Both are Japanese green teas. Gyokuro is shaded for several weeks before harvest, which makes it sweeter and richer in umami. Sencha is grown in full sun and tastes brighter and more grassy.

Yes. Most whole-leaf green teas give two or three good infusions. Add 30 seconds to a minute for each new steep.

Green tea is usually enjoyed plain, without milk. Brew it with water below boiling, 75–80°C (167–176°F), for 2–3 minutes; add honey or lemon if you like.

Yes. A cup of green tea typically has about 20–45 mg of caffeine, roughly a quarter to half of a cup of coffee.

Many people enjoy it in the morning or early afternoon. Since it contains caffeine, choose a caffeine-free herbal tea in the evening if you are sensitive to it.