• 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
1. Place 1.5 tablespoons of Sencha into the Kyusu. [Figure 1]
2. Pour hot water (200ml/7.04fl oz) 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]
3. Pour the warm water back into the Kyusu and wait for 1minute as the Sencha brews. [Figure 3]
4. 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]
5. High quality tea leaves may be reused three times. Brew for a slightly shorter time (40 - 50 seconds) for the second infusion. Use slightly hotter water and a longer brew time for the third and last infusion.

• Three Flavorful Infusions
  • All of our teas at Hibiki-an may be brewed three times with full flavor and excellent results. Because we use only high quality tea leaves, our tea may be reused three times. Each infusion will have a unique flavor and aroma. For the second infusion, brew a slightly shorter time. For the third and last infusion, use slightly hotter water and a longer brew time to extract the full flavor and constituents.

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. The "Waiting time" for each tea listed below are standard brewing times. Some people may prefer to brew tea longer for a stronger flavor, or due to differences in water mineral content.

• Gyokuro or Gyokuro Karigane (2cups)
  • Tea leaves: 1 1/2 tablespoons (7 - 8g)
  • Water temperature: 140 - 158F (60 - 70C)
  • Amount of water: 200ml (7.04fl oz)
  • Waiting time: 1 1/2 - 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 (2cups)
  • Tea leaves: 1 1/2 tablespoons (7 - 8g)
  • Water temperature: 176F (80C)
  • Amount of water: 200ml (7.04fl oz)
  • Waiting time: 1min.
  • 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 (2cups)
  • Tea leaves: 1 1/2 tablespoons (7 - 8g)
  • Water temperature: 176F (80C)
  • Amount of water: 200ml (7.04fl oz)
  • Waiting time: 40 - 45sec.
  • Sencha Fukamushi is brewed much more quickly than standard Sencha. So it is best to brew Fukamushi Sencha for only a short time.

• Genmaicha or Genmaicha Matcha-iri (2cups)
  • Tea leaves: 1 1/2 tablespoons (7-8g)
  • Water temperature: 176F (80C)
  • Amount of water: 200ml (7.04fl oz)
  • Waiting time: 1min.

• Houjicha or Houjicha Karigane (2cups)
  • Tea leaves: 3 tablespoons (7-8g)
  • Water temperature: boiling water
  • Amount of water: 200ml (7.04fl oz)
  • Waiting time: 15 - 30sec.
  • Houjicha / Houjicha Karigane is only half the weight of Sencha tea leaves; it is 50% lighter. So, please put about two times (2x) the cubical content of tea leaves in the tea pot (Kyusu). To extract the excellent nutty and smooth aroma from Houjicha, please brew the tea leaves in boiling water for a short time.

• Teabag Gyokuro, Teabag Sencha, or Teabag Genmaicha Matcha-iri (1cup)
  • Put one tea bag in a teapot or teacup.
  • Water temperature: about 176F (80C)
  • Amount of water: 120ml (4.22fl oz)
  • Waiting time: 1min.

• Teabag Houjicha (1cup)
  • Put one tea bag in a teapot or teacup.
  • Water temperature: boiling water
  • Amount of water: 120ml (4.22fl oz)
  • Waiting time: 15 - 30sec.

You can easily adjust water temperature by the following procedure

• If you pour boiling water directly into teapot (Kyusu), the water temperature is 194F (90C).
• If you pour boiling water into teacup or water cooler (Yuzamashi) once and then pour into teapot (Kyusu), the water temperature is 176F (80C), which is the perfect temperature for brewing Sencha.
• If you pour into teacup or water cooler (Yuzamashi) two times before pouring into Kyusu, the water temperature is 158F (70C), which is the perfect temperature for brewing Gyokuro. If you pour three times, the water temperature is 140F (60C), which is also the perfect temperature for brewing Gyokuro.

High grade Matcha is ground into very fine powder, so it gets rich foam on top when whisked with the bamboo Chasen. However it is also easy for static electricity to build up and for Matcha to clump. In order to improve the taste and avoid lumps, we recommend that you sift the Matcha before whisking for a smooth texture.
To create a rich and foamy bowl of Matcha, move the bamboo Chasen quickly like writing the letter "W." It is not a circular stirring motion. Move your wrist back and forth very quickly in short jerks. This method creates a nice frothy lather.
There are two ways to prepare Matcha: Usucha (thin matcha, the standard way) and Koicha (strong Matcha, the special way for tea ceremony). While most Matcha consumed on a daily basis is Usucha, the Matcha enthusiast cannot resist an occasional bowl of Koicha. Traditionally, Koicha is for tea ceremony and other special events. 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 70ml (2.46fl oz) of hot water into the Chawan. The water temperature should be 176F (80C).
  • Using the bamboo Chasen, whisk the Matcha until it has a rich foam on top.

• 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 50ml (1.76fl oz) of hot water into the Chawan and whisk with the bamboo Chasen. Unlike Usucha, Koicha will not get a rich foam on top.
  • Only high quality Matcha is suitable for Koicha, such as our Matcha Pinnacle, Matcha Super Premium, or Matcha Premium. Otherwise the tea may taste quite bitter.

The most important elements which create the taste and aroma of Japanese green tea are Catechin, Theanine (amino acid), and Caffeine.

1. Flavor and Features of Each Element

	Flavor	Water Temperature for Extraction	Healthy Benefits (*)	Related Japanese Tea
Catechin	refreshing aroma, astringent taste	extracted best at over 167 - 176F (75 - 80C)	removing free radicals, reducing cholesterol and fat, antibacterial and sterilizing	Much Catechin is found in tea leaves that are grown in bright sunlight. Sencha and Houjicha (Bancha) are rich in Catechin.
Theanine	mellow aroma, sweet taste	equally extracted at low and high temperatures	relaxes body, brain and nerves, restores mental balance, moderates the effects of Caffeine	Much Theanine is found in leaves of young tea sprouts or tea shaded from sunlight before harvest. Ichibancha (first pick of the year), Gyokuro, and Matcha are especially rich in Theanine.
Caffeine	mild bitter taste	extracted best at high temperatures	stimulates the central nervous system, increases energy and alertness	Caffeine is found in Sencha, Gyokuro, and Matcha. Houjicha has very little Caffeine.

(*) For more information, please visit Green Tea for Health page.

2. Tips to Modify or Adjust the Flavor
- If you would like a softer and mellower flavor, we recommend you brew with lower temperature water for a longer time. In this way, more Theanine is extracted and less Catechin and Caffeine are extracted.
- If you would like a sharper or more astringent flavor, we recommend you brew with higher temperature water for a shorter time. In this way, more Catechin and Caffeine are extracted. However, please be careful not to use water that is too hot, as the flavor can become quite bitter.

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

• Volvic (France)
• Mont Calm (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

• 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.

• Contrex (Mineral constituents of 100ml/3.52fl oz)
  Calcium: 48.6mg, Magnesium: 8.4mg, Sodium: 0.91mg

To enjoy the excellent flavor of Japanese tea, water is an important factor. If you brew tea by chlorinated tap water and the chlorine smell affects the tea flavor, you will be able to resolve the problem quite easily. You can almost fully remove the chlorine smell of tap water by either of following two methods.

• Method 1
  When you boil water, please allow the water to boil for more than two minutes.
  
  
• Method 2
  Fill a pitcher with water and let it sit uncovered in open air for 5 to 10 hours before brewing tea. If you brew tea in the morning, please let the water air out overnight.

• 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 keep ideal freshness for six months if stored at cool temperature (under 68F, 20C) 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 keep ideal freshness for about three months if stored at cool temperature (under 68F, 20C) 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, wholesaler, importer, 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.