Brew
Brew Timer
Pick your tea, set the kettle, and let the timer keep the time — so you can watch the steam instead of the clock.
Water ≈70–80°CSteep 60–90s
Typical ranges — your tea’s own instructions win.
Everyday green — cooler water leans sweeter, hotter leans brisker.
1:15
1:15
Quick reference
Water & time, at a glance
| Tea | Water | Steep | Note |
|---|---|---|---|
| Sencha 煎茶 | ≈70–80°C | 60–90s | Everyday green — cooler water leans sweeter, hotter leans brisker. |
| Gyokuro 玉露 | ≈50–60°C | 90–150s | Shaded and patient — low temperature, unhurried steep. |
| Matcha 抹茶 | ≈70–80°C | whisk — no steep | Whisked, not steeped: sift, add water, whisk to a fine foam. No timer needed. |
| Hojicha ほうじ茶 | ≈90–100°C | ~30s | Roasted — near-boiling water and a short steep bring out the toastiness. |
| Genmaicha 玄米茶 | ≈90–100°C | ~30s | Green tea with roasted rice — hot and quick, like hojicha. |
About these numbers
The temperatures and times above are typical ranges, not rules — leaf grade, water and taste all move them, and your tea’s own packet instructions always win. As a rough compass: shaded teas like gyokuro like cooler water and a longer, patient steep; roasted teas like hojicha and genmaicha like hot water and a short one; matcha isn’t steeped at all — it’s whisked.
New to choosing tea? Start with the tea glossary or browse the shelf.