How to properly brew Japanese green tea?

In principle, the steeping procedure is always the same, but the amount of tea, water temperature, steeping time, etc. can be different for each individual type of tea. There is no manual that teaches us one ideal way to make the perfect cup of tea. Although certain types of tea should be prepared in specific ways, it is most important to use a correct water temperature and adjust the steeping time to your personal taste preferences. Brewing parameters can also change with respect to differences in the content of mineral substances in the water.

Gyokuro and Gyokuro Karigane
Tea leaves: 6 g  (1 soup spoon)
Water temperature: 60-70 °C
Amount of water: 150 ml
Steeping time: 90-120 s

The most valued qualities of Gyokuro tea are its delicate sweet taste, elegant aroma and less bitterness compared to Sencha. To achieve these properties, it is necessary to use a lower temperature, which can drop to 40-45 °C for the best quality teas. Gyokuro can also be cold brewed.

Sencha and Sencha Karigane
Tea leaves: 6 g  (1 soup spoon)
Water temperature: 80 °C
Amount of water: 150 ml
Steeping time: 60 s

Sencha teas are harmoniously balanced and should have a refreshing aroma, a delicate taste and a good amount of delicate desirable astringency. The bittersweet taste is mainly defined by caffeine and catechins, created in the leaves as a defense against UV radiation. Brewing for too long can push the taste to an unpleasant level. For a milder taste, lower the brewing temperature and increase the time. Sencha can also be cold brewed.

Sencha Fukamushi
Tea leaves: 6 g  (1 soup spoon)
Water temperature: 80 °C
Amount of water: 150 ml
Steeping time: 40-45 s

Sencha Fukamushi has deep-steamed leaves that tend to crumble, making it steep faster than less-steamed Sencha teas like Asamushi. If you fine-tune the preparation for a specific tea (from a specific supplier), Sencha Fukamushi can be delicately sweet without any signs of bitterness. Sencha Fukamushi is very suitable for cold preparation.

Genmaicha and Genmaicha Matcha-iri
Tea leaves: 6 g  (1 soup spoon)
Water temperature: 80 °C
Amount of water: 150 ml
Steeping time: 60 s

Genmaicha is a mixture of green tea and roasted rice. Some lovers of this tea pour water over Genmaicha immediately after boiling to get a strong roasted rice flavour. Genmaicha is typically poured with close to boiling water in Japanese restaurants. However, you will loose the sweet notes of green tea if you use the water right after boiling. The choice of temperature is a matter of your personal preference.

Houjicha and Houjicha Karigane
Tea leaves: 6 g  (2 soup spoons)
Water temperature:  95-100 °C
Amount of water: 150 ml
Steeping time: 15-30 s

Houjicha has only half the weight of Sencha tea leaves; it is 50% lighter. So use about twice as many tea leaves for the same amount of water. If you want to get a delicious nutty aroma from Houjicha tea, scald the tea leaves only briefly in boiling water.