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Make your teatime more enjoyable. Just follow the instructions below to learn how to brew the perfect cup of Japanese green tea.
- Note: Before brewing...
- First of all, it is important to purchase tea leaves kept in good condition.
Unlike dry oxidized teas such as black or oolong, Japanese tea leaves easily
deteriorate. To keep the tea leaves in good condition, expertise and the
right type of storage facilities are required. It seems that it is difficult for many importers and retailers outside of Japan to keep green
tea in good condition.
- Second, it is very important that tea leaves are kept in good condition
to brew flavorful green tea by a procedure suitable for each
kind of tea. Keep the tea leaves away from heat, light, moisture, and strong
odors. Once the package is opened, please use up as soon as possible. See
"Preserving Tea Leaves" for more information.
- Third, when brewing green tea, especially high grade Gyokuro, Matcha, or
Sencha, if possible, it is recommended to use soft water that contains
fewer minerals. Please take a look at "Best Water for Green Tea"
for further information.
- The illustrations below seem complicated but it is the best way to fully
bring out the taste and flavor of Japanese green tea. The illustration
is for brewing two cups of Sencha.
- Brewing Procedure for Two Servings of Sencha
- Place 1.5 tablespoons of Sencha into the Kyusu. [Figure 1]
- Pour hot water (200cc.) into two teacups or water cooler (Yuzamashi, it is much better) to adjust the water temperature. On the first pour, it will be about 176F (80C) which is the perfect temperature for brewing Sencha. (On the second pour, it will be 158F (70C) which is the perfect temperature for brewing Gyokuro.) [Figure 2]
- Pour the warm water back into the Kyusu and wait for 1 - 1 1/4 minutes as the
Sencha brews. [Figure 3]
- Pour tea from the Kyusu into each teacup alternately little by little,
so that the quantity and taste of the tea is equal in each cup. Please
pour all of the tea out from the Kyusu until the last drop, or else the
second brewed cups will not taste as well. [Figure 4]
- High quality tea leaves may be reused three times. Each infusion will have a unique flavor and aroma. Brew for a slightly shorter time (50-60 seconds) for the second infusion. Use slightly hotter water and a longer brew time for the third and last infusion.
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Figure 1 |
Figure 2 |
Figure 3 |
Figure 4 |
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The brewing procedure is the same, but the quantity of tea, water temperature, brewing time, etc. vary for each individual type of tea.
There is no manual that instructs us on one single perfect way to brew the perfect cup of tea. Although certain types of tea should generally be brewed in certain ways, it is most important to tailor the temperature of the water and waiting time to your own personal taste preference.
- Gyokuro or Gyokuro Karigane (2 cups)
- Tea leaves: 1 1/2 tablespoons (7 - 8g)
- Water temperature: 140 - 158F (60 - 70C)
- Amount of water: 200cc.
- Waiting time: 2min.
- Gyokuro's best features are its sweetness and mellow aroma. It is better to brew with low temperature water to enhance the sweetness and avoid any bitter taste.
- Sencha or Sencha Karigane (2 cups)
- Tea leaves: 1 1/2 tablespoons (7 - 8g)
- Water temperature: 176F (80C)
- Amount of water: 200cc.
- Waiting time: 1 - 1 1/4 min.
- Sencha's best features are its refreshing yet mellow aroma, and balance of sweet and bitter taste. It's better to brew Sencha with 176F (80C) water so that the refreshing aroma and the mildly bitter taste of Catechin and Caffeine are enhanced. If Sencha is brewed for too long, it may become a little too bitter. Brewed with a lower water temperature such as 167F (75C), the flavor will become more mellow and less brisk. Please try the different brewing times and temperatures to find the one you prefer.
- Sencha Fukamushi (2 cups)
- Tea leaves: 1 1/2 tablespoons (7 - 8g)
- Water temperature: 176F (80C)
- Amount of water: 200cc.
- Waiting time: 40 - 50sec.
- Sencha Fukamushi is brewed much more quickly than standard Sencha. So it
is best to brew Fukamushi Sencha for only a short time.
- Genmaicha (2 cups)
- Tea leaves: 2 tablespoons (10g)
- Water temperature: 176F (80C)
- Amount of water: 300cc.
- Waiting time: 1 - 1 1/4 min.
- Houjicha (2 cups)
- Tea leaves: 3 tablespoons (10g)
- Water temperature: boiling water
- Amount of water: 300cc.
- Waiting time: 15 - 30sec.
- Teabag Gyokuro or Teabag Sencha (2 cups)
- Put one tea bag in a teapot or teacup.
- Water temperature: about 176F (80C)
- Amount of water: 150cc.
- Waiting time: 1 - 1 1/4 min.
- Teabag Houjicha (2 cups)
- Put one tea bag in a teapot or teacup.
- Water temperature: boiling water
- Amount of water: 300cc.
- Waiting time: 15 - 30sec.
Shincha's best features are its refreshing yet mellow aroma, and balance of sweet and bitter taste. Usually Shincha is brewed with 176F (80C) water for 1 to 1 1/4 minutes, which is the same way as regular Sencha. (Only for Shincha Fukamushi, please brew for shorter time, 40 to 50 seconds, the same as with regular Sencha Fukamushi.)
Another way to enjoy Shincha is to brew it so that it has a sharper, more refreshing taste. In this case, we recommend you brew Shincha with a little higher temperature water (85C / 180F).
High grade Matcha is ground into a very fine powder, so that it lathers
well. However it is also simultaneously easy for static electricity to
build up and for the Matcha to become lumpy. In order to improve the taste and remove lumps,
we recommend that you sift the Matcha before whisking.
To lather well, move the Chasen (bamboo whisk) quickly like writing the letter "W." You should make this motion by moving your wrist. It is not a circular stirring motion. You should be making short jerks back and forth very quickly. This method will make a nice frothy lather.
There are two ways, Usucha (thin matcha, the standard way) and Koicha (strong Matcha, the special way in tea ceremony), to prepare Matcha. While most Matcha consumed on a daily basis is Usucha, the Matcha enthusiast cannot resist a bowl of Koicha from time to time. Koicha is the matcha of choice in tea ceremonies and special tea parties. For those who are new to Matcha, we recommend starting with Usucha.
- Preparation of Usucha (thin and weak Matcha, the standard way)
- Sift the Matcha for a more mellow flavor and to remove any lumps.
- Place 2 Chashaku or 1 teaspoon of Matcha (2g) into the Chawan bowl.
- Pour 70cc. of hot water into the Chawan. The water temperature should be
between 185F and boiling (85C - 100C).
- Using the Chasen (bamboo whisk) to mix the Matcha into a delicious frothy
brew.
- Preparation of Koicha (thick and strong Matcha, the special way in tea ceremony)
- Sift the Matcha for a more mellow flavor and to remove any lumps.
- Place 4 Chashaku or 2 teaspoons of Matcha (4g) into the Chawan bowl.
- Pour 50cc. of hot water into the Chawan and whisk with the Chasen.
- Only high quality Matcha is suitable for Koicha, such as our Matcha Pinnacle,
Matcha Super Premium, Matcha Premium, or Matcha Superior. Otherwise the
tea may taste quite bitter.
The most important constituents are Catechin, Teanin (a kind of amino acid),
and Caffeine that characterize the taste of Japanese green tea.
- Catechin is an element of green tea's refreshing aroma and astringency, and is extracted well in water with a temperature of over 167 - 176F (75 - 80C). Catechin is also well known for the beneficial effects of removing free radicals, reducing cholesterol and fat, as well as antibacterial and sterilizing.
- Much Catechin is found in tea leaves that are flooded with sunlight. So tea leaves such as Sencha and Houjicha (Bancha) are rich in Catechin.
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- Teanin is an element of green tea's sweet taste and mellow aroma, and is equally extracted both in low and high temperatures. Teanin is also well known for the effects of relaxing the mind and restoring mental balance.
- Much Teanin is found in tea leaves of Ichibancha (the first pick of the year). Gyokuro and Matcha are especially rich in Teanin because the tea leaves are grown in defused sunlight before harvest.
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- Caffeine is an element of green tea's mildly bitter taste, and is extracted well in high temperatures. It is said that Caffeine works to stimulate the central nervous system, gives you energy, and helps you to stay awake.
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- Most nutrients found in green tea are water soluble and can be extracted in water. However, some green tea nutrients such as Beta Carotene and Vitamin E are oil soluble and are best extracted in oil. If you drink Matcha, you can ingest the tea in its entirety including Beta Carotene, Vitamin E, and other oil soluble nutrients that are not usually extracted in water.
When brewing green tea, especially Gyokuro and Sencha, it is recommended
to use soft water that contains fewer minerals. Hard water is not suitable
for Japanese green tea because it does not fully bring out the tea's flavor.
(Although it is said that generally hard water is not suitable for Japanese green tea because it does not fully bring out the tea's flavor, some hard water too, seems not to spoil Japanese green tea's sensitive taste and aroma as follows.)
- Recommended Soft Water
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- Volvic (France)
- S.Bernardo (Italy)
- Spa (Belgium)
- Luso (Portugal)
- Norwater (Norway)
- Viking Springwater (Norway)
- Alaskan Glacier Gold Water (United States)
- Crystal Geyser (United States)
- Rocky Mountain (United States)
- Aquator (Canada)
- Bourassa Canadian (Canada)
- Bottled water from Japan
- Recommended moderately-Hard Water
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- Evian (France)
- Valvert (Belgium)
- Highland Spring (United Kingdom)
- Naya(Canada)
- We tried brewing Japanese green tea with Contrex (France), a common brand of hard water. Though the taste and aroma was a little different from green tea brewed with soft water or moderately-hard water, the taste and aroma was fine and did not diminish the Japanese green tea's sensitive taste and aroma.
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- Contrex (Mineral constituents of 100cc.)
Calcium: 48.6mg, Magnesium: 8.4mg, Sodium: 0.91mg
- Cardinal Rules for Preserving Tea Leaves
Freshness is one of Japanese green tea's most important qualities. Unlike
dry oxidized teas such as black or oolong, it does not last forever. Tea
leaves easily deteriorate from contact with oxygen, ultraviolet light,
humidity, or high temperatures.
Green tea should be kept away from heat, light, air, moisture, and strong odors. Once the package is opened, we strongly recommend that you use the tea leaves up as soon as possible. We also recommend that you purchase a small amount of tea leaves that you can use up in a short time.
- Procedures for Preserving Tea Leaves
Green tea should always be kept sealed in a clean, odor-free, airtight container, and should be opened as little as possible to minimize its exposure to the elements. The container should be as small as possible to keep the amount of air in contact with the leaves to a minimum. The original packaging may also be used to hold the tea inside its storage container. It's best to keep green tea in an airtight steel canister known as a Chazutsu.
A package of our Japanese green tea is specially designed to preserve fresh taste and flavor for a long time. An unopened package of our green tea will stay fresh for six months if stored at a cool temperature (under 20C, 68F) in a dark place.
If you would like to keep your tea leaves fresh for a longer time, we recommend that you put the unopened package in the refrigerator. It will stay fresh for one year.
- Procedures for Preserving Matcha
Matcha is ground into a fine powder, so it deteriorates more easily than other tea leaves such as Gyokuro and Sencha because there is more surface area exposed to the air. Once the package is opened, we strongly recommend that you use it up as soon as possible.
An unopened package of our Matcha will stay fresh for about three months if stored at room temperature (under 20C, 68F) in a dark place.
If you would like to keep your Matcha fresh for a longer time, we recommend that you put the unopened package in the refrigerator. It will stay fresh for one year.
- About Long Term Tea Storage in the Refrigerator
Though the refrigerator is an ideal place to keep green tea fresh, it should
be stored away from anything with a strong odor. The air easily builds
up condensation on the tea package some minutes to hours after being taken
out from the refrigerator. So, we do not recommend storing open packages
in the refrigerator. Please store only unopened packages in the refrigerator.
After taking an unopened package out of the refrigerator, we recommend
waiting a few hours to a day until the temperature of the package is the
same as room temperature. In this way, condensation will not adversely
affect the tea quality.
It is very important to purchase tea leaves that have been kept in good condition. Even if you follow all the instructions above on how to carefully store and brew green tea, if you purchase tea leaves that have not been kept in good condition by the farmer and retailer, you will never enjoy the excellent flavor of Japanese green tea.
Japanese green tea usually deteriorates when it is transported out of Japan and afterward, because of poor quality control procedures. To keep tea leaves in good condition, expertise and the right storage facilities are required.
To transport Japanese green tea leaves out of Japan, it is necessary to specially consider the temperature, packaging, transportation route, and other elements that adversely affect the tea quality. Unfortunately, most groceries, online shops, and other sellers of Japanese tea do not keep their tea leaves in good condition because they lack expertise and the correct type of storage facilities.
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