How to make the perfect cup of green tea / matcha
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How to make the perfect cup of green tea
1. Pour boiled water into three teacups and let cool to the ideal temperature for your favorite green tea.
(Optimum brewing temperatures : Gyokuro:50-60℃ Sencha:70-90℃ Bancha, Genmaicha and Hojicha:100℃
2. Put roughly two teaspoonfuls of tea leaves into a teapot.
(Best quantity : Gyokuro: About 10g, Sencha:8g Bancha, Genmaicha, Hojicha:9g)
3. Pour the hot water from the teacups into the teapot and let the tea leaves steep until fully brewed.
(Brewing time : Gyokuro :About 2 minutes, Sencha:60seconds, Bancha, Genmaicha, Hojicha:30seconds)
Pour a little bit of the brewed tea into each teacup, in turn, and repeat this process until the teapot is empty. In this way, the tea in each cup will have equal strength.
How to make the perfect cup of sencha
The amount of tea leaves...
around 2 tablespoons ( 6- 8g ) of tea.
*The temperature...
about 80-90 degrees C
*The amount of hot water...
200cc～240cc(80cc/for each person)
Pour the hot water into the three tea cups. This will further reduce the temperature by about 10 degrees. It will now measure around 90 degrees C.
Insert the tea leaves into the tea pot. The amount should be around 2 tablespoons ( 6- 8g ) of tea.
When the temperature of the hot water in the cups has declined (declines) to about 80 degrees C, pour the hot water on the tea leaves in the tea pot. (This will further reduce the temperature by about 10 degrees C, again.)
Let the tea infuse for about one minute.
After one minute of steeping time, pour the tea into the cups. When serving several cups of tea, pour a little into each cup alternately so the richer tea at the bottom of the pot will be distributed evenly between all cups.
Pour until not a single drop is left in the pot. The leaves should be as dry as possible.
Shaking the last bit of water out can help. These leaves will now make better tea in the next infusions.
Hints on Storage
*Tea leaves will spoil when stored in conditions of high temperature or humidity, or when exposed to direct sunlight. Store your tea leaves in an airtight container in a cool, dark place.
*If you would like to store your tea in the fridge, always use an airtight container to prevent the absorption of other food odors.
*Once opened, the quality of green tea begins to deteriorate. Please consume and enjoy your green tea as soon as possible.
Please store your tea leaves in an airtight container ( tea canister ) in a cool, dark place.
Table ware(tea canister etc.) »
How to make the perfect cup of matcha
1. Please prepare some matcha goods. : Matcha wan(cup), Bamboo whisk(chasen), and matcha.
2. If you have a net of the sifter, please use it. If you sif the matcha in advance it will dissolve more easily.
Put the desired amount of matcha for one bowl into the sifter.
Use either a chashaku(Bamboo teaspoon) or a tea spoon to press the tea through the net of the sifter into the prewarmed dry bowl.
3. Tap water should be filtered in a water purifier. If you do not have a water purifier you may be able to evaporate eventual chlorine by boiling the water for a while in a pot without lid.
Whatever water used, it should be brought to the boiling point at least once and then cooled to the desired temperature.
4. Amount of matcha is 2 scoops by a chashaku. If you don't have it, please use an ordinary tea spoon(1.5g).
Amount of hot water is 70ml(about 2.4ounce) of previously boiled water.(75～85℃)
5. Put tea in the bowl, add hot water and mix with the chasen (bamboo tea whisk).
Raise then the chasen a little from the bottom and whip vigorously back and forth with the wrist and arm and avoid swivelling the tea around.
When the tea is sufficiently aired and turned into a fine creamy foam, slow down and move the chasen in the surface to remove larger bobbles and to make an even smooth surface.
Finally, turn the chasen slowly around the bowl and lift it carefully from the center to produce a little mound.
