|1. Cool the boiled water by pouring it into the tea cups
||2. Put the tea leaves in
||3. Pour the cooled water back to the teapot
||4. Wait a bit...
||5. Serve equally into each teacup until the final drop is poured
To slightly lower the temperature of the just-boiled water, it is poured into the tea cups, thus both warming the cold cups and lowering the hot water temrtature by about 10°C
Just being aware of these basic principles for tea temperature and waiting time will enable you to change the taste of Japanese green tea to suit your personal preference.
|Gyokuro||Sencha||Fukamushi cha||Genmaicha/ Genmaicha with Matcha||Hojicha||Matcha|
|The "Queen" of high-grade green tea||Most typical Japanese green tea||Rich green tea||Green tea with a delicous roasted-rice aroma||For your relaxation time|
|The tea leaves for Gyokuro are grown in a tea garden shaded by reed screens to avoid the direct sunlight so as to enhance the savory Umami taste while reducing astringency.||Most frequently consumed green tea in Japan. The tea buds are steamed, massaged and dried. The high-grade Sencha has an excellent balance of savory Umami taste and astringency with a gentle fragrance.||The tea leaves are streamed for 2-3 times longer than the regular Sencha. It is easier to brew than Sencha, but it has a rich taste with moderate bitterness and astringency.||High temperature roasted rice is added to Bancha and Sencha. This aroma is very popular for both adults and children.||A mix of Bancha and Sencha is roasted with high temperature. Hojicha has a savory aroma and a light taste. It is a low-caffeine tea so it is recommmended for children and the before sleep||Using a Chasaku (tea scoop), put 2-3 scoops of Matcha powder into a Japanese teacup.
Pour hot water in
Using a Chasen (bamboo whisk), whisk it from side to side until foamy.
|Tea leaf quantity (three-person serving)|
|Recommended waiting time|