Brew Green Tea Right

1. A glass or white porcelain cup is good because it lets leaves float free. Tea balls tend to be a poor choice because they're usually restrictive. The usual tea-to-water ration is about 1/2 teaspoon of loose leaves per 6 to 8 ounces of water. (If open-topped infuser is being used, don't fill it completely, because the leaves need enough room to unfurl and swim about.) Top-grade green tea requires filling the glass with water before dropping the leaves in.
   
   
2. Draw cold tap water if it's tasty; otherwise use bottled water. Hard water can turn green tea murky and impart a mineral taste. Water left sitting in a kettle overnight will make lifeless tea.
   
   Different tea may require slightly different water temperatures. Usually it should be between 80ºC - 90ºC. Because green tea is delicate, extremely hot water cooks the leaves and makes the tea taste harsh and lose its complexity. If water comes to a rolling boil, let it cool slightly before brewing. Top-grade green tea requires water temperature between 75ºC - 85ºC.
   
   
3. Fill small amount of water into the glass to moisten the leaves before filling it up. Most teas require brief steeping, generally 2 to 3 minutes. Longer steeping tends to increase bitterness, not flavor. Refill the glass with water if there is about 1/3 tea left. This is called second steeping. A good tea can have its freshness in fifth steeping.