Preparing green tea shouldn’t be rocket science, but paying attention to a few extra details will ensure you get the most out of your Parlor Tea brews.

Tea, time and temperature

The 3 key considerations are tea to water ratio, steeping time and temperature. If you don’t have a way to measure the temperature of your water, pour freshly boiled (100°C / 212°F) water into a holding vessel such as a ceramic jug and leave it to cool for a few minutes before adding it to your teapot.

As a general rule, sweetness and umami are extracted at lower temperatures, while astringent or bitter flavours are extracted at higher temperatures. Cold steeping and even ice steeping is a great way to create tea with maximum sweetness. See our cold brew guide to learn more.

When pouring your tea don’t forget to strain every last drop of water from the teapot so the wet leaf doesn’t stew. This way you can reuse this tea for further infusions — see below.

Spring Sencha

It’s worth paying attention to water temperature when brewing our Spring Sencha. Keeping the temperature below 80°C (176°F) will produce a mellow and umami fresh brew. Experiment with infusion time and amount of tea to adjust flavour.

Temperature: 70–80°C. Ratio: 1 round tsp (3g) per 250 ml or 8 oz. 
1st infusion: 30–60 seconds. 
Further infusions: Reuse the ‘awakened’ wet tea and steep again another 2–3 times.

Matcha Genmaicha

Matcha Genmaicha is a blend of matcha, sencha and toasted brown rice. It’s a fairly robust and easy to brew tea so if you’ve only just started your journey with specialty green tea this is a great one to get started with.

Temperature: 70–80°C. 
Ratio: 1 round tsp (3g) per 250 ml or 8 oz. 
1st infusion: 1–2 minutes, a longer brew will yield a more soupy tea. 
2nd infusion: Reuse the ‘awakened’ wet tea and steep again once more.

Kyoto Hojicha

Kyoto Hojicha is a green tea that has been roasted instead of steamed, a process which turns the green tea leaf a golden brown colour and a unique toasty-sweet aroma. Probably the most robust of all our teas, this tea is pretty much impossible to brew poorly.

Temperature: 80–90°C (warmth brings out the deeper flavours). 
Ratio: 1 round tsp (2g) per 250 ml or 8 oz. 
1st infusion: 1–2 minutes.
2nd infusion: Reuse the ‘awakened’ wet tea and steep again once more.