Japanese tea FAQs

What’s the difference between Japanese and Chinese green tea?

Japanese greens are usually steamed (brighter, more vegetal); Chinese greens are pan-fired (nutty, toasty).

Is Matcha high in caffeine?

Yes — it’s powdered leaf, so you consume the whole leaf. Still gentler than coffee for many people.

Can I cold brew Japanese tea?

Absolutely. Sencha and Hojicha cold brew beautifully — use cool filtered water and steep in the fridge.

Do I need special gear for Matcha?

A bowl and bamboo whisk help, but a small milk frother works in a pinch.

How should I store it?

Airtight, cool and dark. Matcha benefits from being kept well-sealed and used within a few weeks of opening; although it’ll still be fine to consume for longer if stored correctly. It simply loses it’s potency over time.

How to brew Japanese teas

Sencha & Gyokuro (teapot/mug)

  • Leaf: 2–3 g per 250 ml
  • Water: 75–80 °C (cooler = sweeter)
  • Time: 60–90 s, then 20–40 s for re-infusions

Matcha (traditional whisk)

  • Powder: 1–2 g (½–1 tsp)
  • Water: 70–80 °C, 60–80 ml
  • Whisk in a zig-zag until fine foam forms

Hojicha (hot or iced)

  • Leaf: 2–3 g per 250 ml
  • Water: 90–95 °C, 1:30–2:00
  • For cold brew: 1 tbsp per 500 ml, fridge 6–12 h

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