How to prepare Japanese green tea properly
Matcha latte, warm infusion or cold brew: here you’ll find the right preparation for every RYOKU tea — step by step. Two rules of thumb first: don’t brew with boiling water, and steep briefly rather than long.
Preparing powder tea
Whisked in directly, frothed or shaken cold — ideal for creamy lattes, iced drinks and quick everyday rituals.
Organic Matcha
Intensely green and finely umami. Important: don’t prepare with boiling water — too hot and it turns bitter.
Matcha latte: whisk 2–3 g matcha in a bowl with about 30 ml water (60–70 °C) until creamy (chasen, bamboo whisk or milk frother), then top up with 150–200 ml milk or plant milk.
Shaker: shake 2–3 g matcha with about 200 ml cold plant milk and enjoy straight away.
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Hōjicha Powder
Roasted green tea, warm and nutty — especially good as a hōjicha latte.
Barista: whisk 2–3 g smooth with about 50 ml water (80–90 °C), then top up with 150–200 ml milk or plant milk.
Shaker: shake 2–3 g with about 200 ml cold milk or plant milk.
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Genmaicha Powder
Mild and popcorn-nutty. Tip: a little settling of the roasted rice is normal — just stir briefly.
Barista: whisk 2–3 g smooth with about 50 ml water (about 80 °C), then top up with 150–200 ml milk or plant milk.
Shaker: shake 2–3 g with about 200 ml cold milk or plant milk.
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Preparing loose-leaf tea & blends
Brewed the classic way. Important: not too hot and not too long — a second infusion is usually possible.
Matcha × Sencha
Fresh, clear, green — a pleasure hot or cold.
Warm infusion: 3–4 g per 300 ml water (60–70 °C), steep for 30–60 seconds.
Cold brew: about 10 g per 1 litre cold water, steep 1–3 hours in the fridge, pour through a strainer.
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Matcha Genmaicha
Mild, nutty, popcorn-like — lovely as a gentle iced tea too.
Warm infusion: 3–4 g per 300 ml water (75–85 °C), steep for 1–2 minutes.
Cold brew: about 10 g per 1 litre cold water, steep 2–4 hours in the fridge.
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Hōjicha Leaf
Warm and nutty, barely bitter — the higher temperature brings out the roasted aromas nicely.
Warm infusion: 3–4 g per 300 ml water (80–90 °C), steep for 1–2 minutes.
Cold brew: about 10 g per 1 litre cold water, steep 3–5 hours in the fridge.
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Cold brew: preparing green tea cold
Especially easy and refreshing: put tea in cold water, let it steep in the fridge, then strain. Usually milder and less bitter than hot.
Basic recipe: about 10 g tea per 1 litre cold water, steep in the fridge, swirl briefly before serving and strain.
Steeping times: Matcha × Sencha 1–3 h · Matcha Genmaicha 2–4 h · Hōjicha Leaf 3–5 h.
Tip: serve with ice cubes, mint or fruit.
Common mistakes
Water too hot
Don’t brew boiling — too-high temperatures make green tea bitter.
Steeping too long
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 strainer or strain after steeping.
Powder not whisked well
A chasen, milk frother or shaker helps — the tea becomes creamier and more even.
Wrong storage
Store cool, dry and away from light; after opening, seal well and use fresh.
Not sure which tea yet?
Our guide explains the types and which one suits you.
All set? Then find your tea — and if it’s not to your taste, you have 30 days to find out.
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