- 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 (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]
- Pour the warm water back into the Kyusu and wait for 1minute 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. 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.
- For the best flavor, all three infusions should be brewed within a few hours.