How to prepare Japanese green tea properly

RYOKU Preparation Guide

How to prepare Japanese green tea properly

Whether matcha latte, warm infusion or cold brew: here you’ll find the right preparation methods for our powder teas, loose-leaf teas and green tea blends.

Preparing powder tea

Powder tea is whisked in directly, frothed or shaken cold. Ideal for creamy lattes, iced drinks and quick everyday rituals.

Organic Matcha

Intensely green, finely umami and ideal for matcha latte, iced matcha or on its own.

Matcha latte

  1. Add 2–3 g matcha to a cup or small bowl.
  2. Add about 30 ml water at 60–70 °C.
  3. Whisk until creamy with a chasen, bamboo whisk or milk frother.
  4. Top up with 150–200 ml milk or plant milk.

Shaker style

  1. Add 2–3 g matcha to a shaker.
  2. Add about 200 ml cold plant milk.
  3. Shake well and enjoy straight away.
Organic Matcha preparation View Organic Matcha
Hōjicha Powder

Roasted green tea as a fine powder. Mild, warm and nutty, and especially good for a hōjicha latte.

Barista style

  1. Add 2–3 g hōjicha powder to a cup or small bowl.
  2. Add about 50 ml water at 80–90 °C.
  3. Whisk with a chasen, bamboo whisk or milk frother.
  4. Top up with 150–200 ml milk or plant milk.

Shaker style

  1. Add 2–3 g hōjicha powder to a shaker.
  2. Add about 200 ml cold plant milk.
  3. Shake well and enjoy straight away.
Hōjicha Powder preparation View Hōjicha Powder
Genmaicha Powder

Mild green tea with roasted rice as a fine powder. Popcorn-nutty, soft and ideal as a latte.

Barista style

  1. Add 2–3 g genmaicha powder to a cup or small bowl.
  2. Add about 50 ml water at 80 °C.
  3. Whisk with a chasen, bamboo whisk or milk frother.
  4. Top up with 150–200 ml milk or plant milk.

Shaker style

  1. Add 2–3 g genmaicha powder to a shaker.
  2. Add about 200 ml cold plant milk.
  3. Shake well and enjoy straight away.
Genmaicha Powder preparation View Genmaicha Powder

Preparing loose-leaf tea & blends

Loose-leaf teas and green tea blends are brewed the classic way. Important: don’t use water that’s too hot, and don’t steep too long.

Matcha × Sencha

Fresh green tea with sencha and matcha. Clear, green and versatile — a pleasure hot or cold.

Warm infusion

  1. Use 3–4 g tea per 300 ml water.
  2. Let the water cool to 60–70 °C.
  3. Steep for 30–60 seconds.
  4. For a second infusion, shorten the steeping time a little.

Cold brew

  1. Add about 10 g tea to 1 litre of cold water.
  2. Let it steep in the fridge for 1–3 hours.
  3. Swirl briefly and pour through a strainer into the glass.
Matcha Sencha preparation View Matcha × Sencha
Matcha Genmaicha

Green tea with roasted rice and matcha. Mild, popcorn-nutty and pleasantly soft.

Warm infusion

  1. Use 3–4 g tea per 300 ml water.
  2. Let the water cool to 75–85 °C.
  3. Steep for 1–2 minutes.
  4. For a second infusion, shorten the steeping time a little.

Cold brew

  1. Add about 10 g tea to 1 litre of cold water.
  2. Let it steep in the fridge for 2–4 hours.
  3. Swirl briefly and pour through a strainer into the glass.
Matcha Genmaicha preparation View Matcha Genmaicha
Hōjicha Leaf

Gently roasted green tea with a warm, nutty aroma. Especially pleasant for quiet afternoons and evenings.

Warm infusion

  1. Use 3–4 g tea per 300 ml water.
  2. Let the water cool to 80–90 °C.
  3. Steep for 1–2 minutes.
  4. For a second infusion, shorten the steeping time a little.

Cold brew

  1. Add about 10 g tea to 1 litre of cold water.
  2. Let it steep in the fridge for 3–5 hours.
  3. Swirl briefly and pour through a strainer into the glass.
Hōjicha Leaf preparation View Hōjicha Leaf

Cold brew: preparing green tea cold

Cold brew is especially easy: put tea in cold water, let it steep in the fridge and then strain it. The result is usually milder, less bitter and particularly refreshing.

Basic recipe

  1. Add about 10 g tea to 1 litre of cold water.
  2. Let it steep in the fridge.
  3. Swirl briefly before serving.
  4. Strain and enjoy cold.

Steeping times

  • Matcha × Sencha: 1–3 hours
  • Matcha Genmaicha: 2–4 hours
  • Hōjicha Leaf: 3–5 hours

Tip: For an especially fresh iced tea, serve the cold brew with ice cubes, mint or fruit.

Common preparation mistakes

Water too hot

Many Japanese green teas taste better when the water isn’t boiling hot. Temperatures that are too high can make the tea bitter.

Steeping too long

Sencha and matcha blends in particular often need only short steeping times. Better to steep briefly and make a second infusion if you like.

Not enough room in the strainer

Loose-leaf tea needs room to unfold. Use a large tea strainer, or pour the tea through a strainer after steeping.

Powder not whisked well

With matcha, hōjicha powder and genmaicha powder, a chasen, milk frother or shaker helps. It makes the tea creamier and more even.

Wrong storage

Tea should be stored cool, dry and away from light. After opening, close the pack well and use it as fresh as possible.

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