In Japan, you don't "have tea." You prepare it. The difference comes down to one word: attention. For eight centuries, an entire discipline has been built around this seemingly mundane act — pouring hot water over leaves.
This article is not a ceremony manual. It is a practical guide to understanding the origin of this ritual, recognizing the main families of Japanese teas, and most importantly, preparing them correctly — because a gyokuro steeped at 95 °C becomes undrinkable, and a hojicha at 60 °C yields nothing.
1. Chanoyu: The Way of Tea
Chanoyu (茶の湯, literally "hot water for tea") refers to the Japanese tea ceremony. It is also called chadō (茶道), "the way of tea" — just as kendō is the way of the sword.
Tea arrived in Japan in the 12th century with Buddhist monks. But it was Sen no Rikyū (1522-1591) who codified the ceremony as we know it, stripping it of all ostentation. He emphasized simplicity: rustic utensils, uncluttered spaces, gestures reduced to the essential.
The Four Principles
Rikyū summarized chanoyu into four ideals, still taught today:
- Wa (和) — harmony between people, objects, and nature
- Kei (敬) — respect, towards guests as well as utensils
- Sei (清) — purity, of the place, objects, and spirit
- Jaku (寂) — tranquility, born from the first three
A fifth concept runs through this entire aesthetic: ichi-go ichi-e (一期一会), "one time, one meeting." Each shared cup is unique and will never be reproduced identically. This justifies putting care into it.
2. The Main Families of Japanese Teas
Unlike China, which produces all colors of tea, Japan specializes in green tea. The major difference from Chinese tea: Japanese leaves are steamed (not heated in a wok), which preserves the chlorophyll and gives them that intense green color and vegetal, almost marine, taste.
Sencha 煙茶
Daily tea, 60 to 80% of Japanese production. Grown in full sun, leaves rolled into fine needles. Profile: vegetal, slightly astringent, notes of fresh grass and citrus.
Gyokuro 玉露
"Jade Dew." The grand cru of Japanese tea. Shaded for 20 days before harvest, which increases amino acids. Profile: striking umami intensity, almost thick texture, very little bitterness. Drunk at low temperatures, in small quantities.
Hojicha ほうじ茶
Green tea roasted at high temperatures, which gives it its brown color and unique profile: toasted hazelnut, caramel, wood. Roasting destroys a large part of the caffeine — it is the evening tea, the one given to children in Japan.
Genmaicha 玄米茶
Blend of sencha and roasted brown rice. Originally a poor man's tea (the rice "extended" the expensive leaves), it has become a classic. Profile: cereal, comforting, very slightly astringent.
Matcha 抹茶
Shaded leaves (tencha) ground into powder on a stone mill. The only tea where the entire leaf is consumed. This is the tea of the ceremony. We have dedicated a complete guide to it.
3. Temperatures and Steeping Times
This is where most mistakes are made. Japanese teas are much more sensitive to temperature than Western black teas. Boiling water destroys a gyokuro in a few seconds.
| Tea | Temperature | Time | Dosage |
|---|---|---|---|
| Gyokuro | 50-60 °C | 2 min | 4 g / 60 ml |
| Sencha | 70-80 °C | 1 min | 4 g / 150 ml |
| Genmaicha | 80-85 °C | 30-45 s | 4 g / 200 ml |
| Hojicha | 90-95 °C | 30 s | 4 g / 200 ml |
| Matcha | 75-80 °C | whisked | 2 g / 70 ml |
Simple rule: the finer and more shaded the tea, the cooler the water should be. The more roasted or rustic it is, the hotter it can be.
Successive Infusions
A quality Japanese tea can be re-steeped 2 to 3 times. Each infusion reveals a different profile:
- 1st infusion — dominant umami and sweetness
- 2nd infusion (water 5 °C hotter, 30 s) — more vegetal, livelier
- 3rd infusion (hotter water, 1 min) — lighter, woody notes
4. Ritual Equipment
The Teapot
Two main families in Japan. The ceramic kyusu, with a side handle, for loose-leaf teas. And the cast iron tetsubin, inherited from charcoal kettles.
Our cast iron tetsubin teapot retains heat much longer than ceramic — useful for serving multiple cups. Its high-temperature oxidized interior prevents rust and does not alter the taste.
The Cups
The yunomi is the everyday cup: tall, handleless, held with two hands. Its shape is not decorative — holding the cup with both hands forces you to wait for the tea to cool, and concentrates the aroma towards your face.
Our ceramic yunomi cup uses this traditional 280 ml format, with an underglaze finish that does not alter.
The Tray
The chabon defines the tea space. It collects spills, protects the table, and most importantly: it defines a perimeter. This framework is what transforms a utilitarian gesture into a ritual.
Our solid wood tea tray measuring 50 cm accommodates a teapot and two cups — the format of gongfu cha.
The Warmer
For long services, a candle teapot warmer keeps the infusion at temperature between two cups. Our bamboo warmer with a sliding drawer conceals the flame — one senses it rather than sees it.
5. A Simple, Step-by-Step Preparation
For a sencha, 2 people.
- Preheat the teapot and cups with hot water. Discard this water.
- Measure 4 g of leaves (about 2 teaspoons) into the teapot.
- Cool the water to 75 °C. Traditional tip: pour boiling water into empty cups, then from cup to cup — each transfer causes a loss of about 5 °C.
- Steep for 1 minute, without stirring.
- Serve alternately: pour a little into each cup, then return — and repeat. This balances the concentration between the cups, as the tea intensifies at the end of the pour.
- Completely empty the teapot to the last drop, otherwise the 2nd infusion will be bitter.
6. Utensil Care
- Cast iron teapot: rinse with hot water after use, never soap. Dry with the lid open. Never let water stagnate.
- Ceramic and porcelain: hand wash. Avoid thermal shock (do not pour boiling water into a cold cup taken from the cupboard in winter).
- Wood and bamboo: damp cloth, never prolonged immersion or dishwasher. Wood acquires a patina — this is normal and sought after.
- Leaf storage: airtight container, away from light, humidity, and odors. Green tea degrades quickly: consume within 6 months after opening.
Frequently Asked Questions
Do I need specific equipment to start?
No. A teapot, a cup, and a thermometer (or a temperature-controlled kettle) are sufficient. The rest can be added with practice.
Why is my green tea bitter?
Three possible causes, in order of frequency: water too hot, steeping too long, or the teapot not properly emptied from the previous infusion. Start by lowering the temperature by 10 °C.
Can a cast iron teapot be used for all teas?
Yes, but it is particularly suitable for teas requiring hot water (hojicha, genmaicha, black teas). For a gyokuro at 55 °C, its heat retention capacity becomes a disadvantage.
How long does Japanese green tea keep?
Unopened: 12 to 18 months. Opened: 3 to 6 months maximum in an airtight container. Beyond that, the color turns brown and the aromas fade.
Does Japanese green tea contain a lot of caffeine?
Variable. Gyokuro is the most caffeinated (up to 120 mg/l), hojicha the least (around 20 mg/l thanks to roasting). Sencha is around 60 mg/l. The L-theanine present in all these teas tempers the stimulating effect.
Should I rinse the leaves before steeping?
No, unlike some compressed Chinese teas. Steamed Japanese teas release their best aromas from the first infusion — rinsing would be like throwing it away.
Want to compose your ritual? Discover our tea selection: cast iron teapots, yunomi cups, solid wood trays, and candle warmers — objects chosen to last and develop a patina.