How to prepare Chinese green tea – temperature and steeping time

Chinese green tea thrives on its subtlety: too hot, and it becomes bitter; too long, and it loses its clarity. With the right temperature and steeping time, it reveals its balance – fresh, nutty, or sweet, depending on the variety.

Leaves, water and peace

Chinese green tea thrives on its subtlety: too hot, and it becomes bitter; too long, and it loses its clarity. With the right temperature and steeping time, it reveals its balance – fresh, nutty, or sweet, depending on the variety.

You need this

Chinese green tea (e.g. Lung Ching, Chun Mee, Mao Feng)
teapot or glass
Kettle with temperature setting
Optional: Tea scale

Declarations

Crowd

1 tsp (approx. 2–3 g)

Water

250 ml

Temperature

75–85 °C

Pulling time

1–2 min.; possible 2–3 times

INSTRUCTIONS - GREEN TEA

Step 1 – Dosage
Weigh out 1 teaspoon of green tea per 250 ml.

Step 2 – Heat the water
Heat to 75–85 °C.

Step 3 – Pouring
Pour hot water over the leaves.

Step 4 – Let it steep
Let steep for 1-2 minutes, then strain the leaves.

Step 5 – Second infusion
Pour more water over the leaves – the taste will become milder and sweeter.

VARIANTS

Cold Brew Green Tea – 5 g of tea in 500 ml of cold water, steep for 6–8 hours.

Glass infusion – Place Lung Ching directly into a glass; the leaves will settle at the bottom and continuously release their aroma.