Green tea is one of the most delicate teas you can brew — and also one of the easiest to get wrong. Too-hot water turns it bitter in seconds. Too long a steep and you’ve lost the subtlety that makes it special. But get it right, and a cup of good green tea is genuinely one of life’s quieter pleasures.

Start with water temperature. This is the single biggest mistake most people make. Boiling water (100°C) will scorch the leaves and pull out harsh tannins. You’re looking for around 75–80°C — hot enough to extract flavour, gentle enough to preserve the tea’s natural sweetness. If you don’t have a temperature-controlled kettle, just let your boiled water sit for about 4 minutes.

Steeping time matters just as much. For most green teas, 2 minutes is a good starting point. Some delicate Japanese varieties like gyokuro need even less. Taste as you go and pull the leaves when it feels right to you. There’s no universal timer — there’s your palate.

The quality of your leaves will make or break everything else. Loose leaf will always outperform a tea bag. Look for vibrant green colour, a fresh grassy or vegetal aroma, and leaves that haven’t been sitting in a cupboard for six months.

And then — don’t rush it. Brewing tea well is a small act of intention. Two minutes of attention, and you’ve made something genuinely good.