Japanese Tea Preparation


Water:

We recommend first boiling the water for more than 5 minutes with the lid off. This helps to remove any chlorine odor, which strongly influences tea's flavor and taste.

When serving more than 1 person: Pour a little into each cup, from first cup to last, then last to first. Repeat. This ensures an even distribution of tea flavor. Empty the teapot completely to the last drop.

How to reduce the water temperature: Some teas call for full boiling water, while others require much cooler water. If you pour boiling water (100C) into one cup, then immediately transfer it to a second cup, the water temperature will drop to 80C. Transferring to a third cup will give 60C temperature. This also helps to pre-warm the cups.

Making the Tea:

1) Matcha ("thin tea" instructions):
a) If you have a Japanese bambooTea Scoop (Chashaku), place about 1 heaping scoops into a dry tea bowl. This is equal to about 1 heaping teaspoon (2 grams).
b) Next add 80 C (175 F) water to fill the bowl about 1/5th full (about to measuring cup).
c) Use a tea whisk (Chasen) to push down the small lumps of powder and then whisk it briefly to create a smooth mix with a full covering of bubbles on the top. Do not whisk for more than 15 seconds, or the tea will cool too much. Drink immediately, in several sips, before the mix settles.

2) Sencha and Kabusencha:
a) For one person, place about two heaping tablespoons (10 grams) into a teapot.
b) Pour about 200 ml. (about 6 oz. or 7/8 measuring cup) of 80 C (175 F) water into the teapot. Note: some may prefer a slightly lower 70 C (160 F) temperature for Kabusencha. Be careful not to disturb the teapot as it steeps; this will prevent bitterness.
c) Let steep for about 1 to 1 minutes. The tea leaves will unravel in the teapot, releasing the full flavor.
d) Pour into your (preferably) pre-heated teacup and enjoy. For a second or third cup, you can pour the hot water into the same teapot and then serve immediately (no steeping necessary).

3) Gyokuro:
a) For one person, place about two heaping tablespoons (10 grams) into a teapot.
b) Pour about 80 ml. (about 2 oz. or 1/3 measuring cup) of 60 C (140 F) water into the teapot. Be careful not to disturb the teapot as it steeps; this will prevent bitterness.
c) Let steep for about 1 to 1 minutes. The tea leaves will unravel in the teapot, releasing the full flavor.
d) Pour into your (preferably) pre-heated teacup and enjoy. For a second or third cup, you can pour the hot water into the same teapot and then serve immediately (no steeping necessary).

4) Hojicha:
a) For one person, place about three heaping tablespoons (15 grams) into a teapot.
b) Pour about 200 ml. (about 6 oz. or 7/8 measuring cup) of 100 C (212 F) fully boiling water into the teapot Let steep for about 30 seconds. The tea leaves will unravel in the teapot, releasing the full flavor. Be careful not to disturb the teapot as it steeps; this will prevent bitterness.
c) Pour into your (preferably) pre-heated teacup and enjoy. For a second or third cup, you can pour the hot water into the same teapot and then serve immediately (no steeping necessary

5) Genmaicha with Matcha:
a) For one person, place about two level teaspoons (4 grams) into a teapot. b) Pour about 340 ml. (about 12 oz. or 1.5 measuring cups) of 100 C (212 F) fully boiling water into the teapot.
c) Let steep for about 15 - 45 seconds. The tea leaves will unravel in the teapot, releasing the full flavor. Be careful not to disturb the teapot as it steeps; this will prevent bitterness.
d) Pour into your (preferably) pre-heated teacup and enjoy. For a second or third cup, you can pour the hot water into the same teapot and then serve immediately (no steeping necessary).

6) Genmaicha:
a) For one person, place about three heaping tablespoons (15 grams) into a teapot.
b) Pour about 600 ml. (about 20 oz. or 2.5 measuring cup) of 90C to 100 C (195F to 212 F) water into the teapot.
c) Let steep for about 30 seconds. The tea leaves will unravel in the teapot, releasing the full flavor. Be careful not to disturb the teapot as it steeps; this will prevent bitterness.
d) Pour into your (preferably) pre-heated teacup and enjoy. For a second or third cup, you can pour the hot water into the same teapot and then serve immediately (no steeping necessary.

7) Karigane:
a) For one person, place about two level tablespoons (8 grams) into a teapot.
b) Pour 200 ml. (about 6 oz. or 7/8 measuring cup) of 70C (160F ) water into the teapot.
c) Let steep for about 30 seconds. The tea leaves will unravel in the teapot, releasing the full flavor. Be careful not to disturb the teapot as it steeps; this will prevent bitterness.




Kanbayashi Tea
Sugimoto_Tea
Kanbayashi Tea

Sugimoto_Tea


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