your brewing technique for green tea

52-53 degrees Celsius?? That seems really low! I usually use about 79-80 degrees Celsius for anywhere from 1 minute to 2.5 minutes depending on the green tea. I always do at least two infusions and sometimes more like 3 or 4.

But I mean, if that’s what works for you, then that’s what works. Everyone has different tastes and preferences.

I guess it depends on the green tea. For most of my green teas I brew at around 170-175F for 1-2 minutes depending on the tea. For my genmaicha though I bring the temperature up to 190 and steep for 1 minute (i use more leaf less time here because genmaicha tastes gross brewed any other way to me)

Green tea can be so fickle. Some you don’t want to steep for too long (Genmaicha) and others, especially the flavored ones, you want to make sure to get plenty of the flavoring without making it bitter. I tend to let mine sit for a minute and then taste them. If I feel they could go longer then I sip every 15-30 seconds. It’s amazing how quickly they can become bitter.

I prefer almost all my teas to be warm. Most greens are better slightly cooler than other teas. or at least that’s how I like to drink them =]

I meant around 58 celsius. This is a lot cooler than 79-80 of course, but I brew for longer and don’t resteep. I know this is more a of Western technique and not so traditional. At some point I will experiment with other techniques, but I think I can still get a profoundly great cup of tea using my method, when I get the temperature just right! That’s the hardest part. Too cool and the tea tastes watery and the flavors/benefits don’t come out properly. Too hot and the delicate flavors of the tea are lost and it has an uncomfortable overheating effect on my body.

One day I may invest in a digital kettle such as the “Chef’sChoice SmartKettle” which can heat water to as low as 50 celsius. Then maybe I can get a perfect cup every time!

This SO depends on the green tea. I have a variety of methods that I use, but my most frequently used technique is for Long Jing, or Dragon Well tea. I posted the details in this thread:

http://bit.ly/brewingmethod

Of course, after my recent experiments with the 2013 spring harvests of a variety of Long Jing, I’ve found within this category some types respond to different times and temps. For instance a Da Fo Long Jing from Life in Teacup really only came alive for me after brewing it with hotter water for upwards of 1-2 minutes.

On the far side of the spectrum here’s an interesting way to brew Gyokuro:

http://www.samovarlife.com/how-to-brew-gyokuro-high-end-japanese-green-tea/

I will often use the green tea for a cold-brew.

Yes I find it really depends on the tea for how long you steep it for. In terms of temperature I always boil the water and then add about 80% boiling water to the pot/cup/glass and then add about 20% cold water, then infuse the tea. I normally use a metal mesh steeper, so I use a spoon or something to ensure that the leaves a submerged in the water.
I find for a generally run of the mill green about 2 minutes works best.

You didn’t mention which kinds of green tea, the brewing guidelines vary quite a bit.
I have a complete guide for every Japanese tea, in case you want to take a look:
http://www.myjapanesegreentea.com/types-of-japanese-green-tea
Of course, they are just general guidelines and you are free to brew however you want.

I just started using a small glass coffee press. Seems to work better, since the leaves can unfurl properly. And I can make a smaller cup that is a little more concentrated.