Have you ever thought that the tea you are served is especially delicious, while the tea you brew yourself is somehow lacking in flavor? For those of you who have never had the opportunity to learn how to brew a proper cup of green tea, let us help you become a master tea-maker yourself. Here are some useful tips you can start using today!

Basics for Brewing Hojicha, Genmaicha and Yanagi

Collectively called “Bancha,” these tea varieties are best brewed quickly, with hotter water than is used for Sencha or Gyokuro. This style of brewing unlocks the fragrant, savory aroma of the tea.
The following are instructions for making tea for four people. Please adjust the amount of tea and hot water used as you like to make tea for fewer people.

1. Start by warming up the teapot with hot water.

(Dispose of this water once the teapot is warmed.)

2. Add tealeaves to an earthenware teapot, then pour in hot water.

Hojicha: 4 tablespoons, or about 20g.

Genmaicha: 3 tablespoons, or about 20g.

Yanagi (Kawayanagi): 3 tablespoons, or about15g.

Amount of Water: About 320cc for all varieties of Bancha

Water Temperature: About 90°for all varieties of Bancha

The tea is ready to pour in just 20 to 30 seconds.

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  • Sencha
  • Fukamushi Sencha
  • Gyokuro
  • Maccha
  • Hojicha Genmaicha Yanagi
  • Karigane, Konacha
  • Brewing the Perfect Cup of Tea: Preparation
  • Brewing Tips for Sencha, Gyokuro and Fukamushi
  • Preparing Maccha
  • Brewing Tips for Hojicha, Genmaicha and Yanagi
  • Casual Tea Drinking