How to make Sushi Tea

Sushi tea, commonly known as Japanese green tea, is available in many different varieties. The most common of these is known as sencha green tea. Other popular varieties include gyokuro, macha (which is dried green tea leaves ground into powder), and houjicha.

To make sushi green tea in a traditional Japanese fashion, we recommend using one of our tea or sushi sets . The teapot and handle-less Japanese tea cups (known as yunomi) are an important part of the process.

The following brewing process can be followed when making loose leave green tea:

Begin by boiling water in a tea kettle. Pour the hot water into your empty Japanese teapot or kyusu until it’s full. After approximately one minute, pour the water from the teapot into two of the teacups and drain whatever water is left over.

Place 6 grams (i.e. one teaspoon) of Japanese green tea into the empty teapot. To pre-warm your teacups, pour the hot water from the two full cups once or twice into your additional teacups and vice versa. Then pour the hot water back into the teapot to brew the tea leaves.

Brewing time for sencha sushi tea should be one to two minutes. The proper brewing temperature is 180F. Water temperature is a critical factor in determining the taste of sushi tea, so you may wish to use a thermometer. The leaves may be infused more than once, or if you prefer a stronger taste, use new leaves.

Because the fresh leaves of Japanese green tea are not heat-treated, it takes less time to brew than other teas. The higher the water temperature and the longer the brewing time, the more bitter your sushi tea will be.

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