How to Brew Green Tea Properly
Don’t use unfiltered tap water! It contains chlorine and chemicals such as fluoride that will affect the taste of the tea. (Besides, green tea contains natural fluoride. Chinese reports have shown a reduction in dental cavities among grade-school children who drank green tea after lunch.)
Do not use boiling-hot water! This important point is hard to get used to if you’ve been making black tea, but green tea is very delicate. Scalding it in boiling water makes it taste bitter, and causes it to lose its beneficial health properties. Either take the kettle off the heat before it boils, or wait a few minutes after the water has boiled. Either way, if you see steam, the water is still too hot to make green tea. (If you’re the scientific type, the desired temperature is 160-175 degrees Fahrenheit.)
Steep time about 45 Sec. to 1 min. ( Do not over steep )
Use whole tea, not teabags, for the reasons noted above
Do not use a metal teapot! If you don’t own a beautiful Chinese teapot or a ceramic regular teapot, or ceramic tea cup .
Use about 2 grams (a heaped teaspoon) of green tea for each cup of water. Brew for 35 seconds to 1 minute or two if you like it strong . Steep 2 to 3 times.
For individual cups, the Chinese make porcelain “steeping cups.” A steeping cup comes with a lid and contains a porcelain infuser. Simply place the tea in the infuser, put it in the cup, and add water. Remove the infuser before drinking.
You can even use a Western tea strainer, or a tiny kitchen sieve. Place the leaves in the sieve, pour the water onto the leaves—and you have instant green tea!