How to brew Japanese Tea

Japanese tea can be delicate. The aroma and flavor of tea changes depending on how you brew it, but it isn't difficult once you know the basics. Here are some practical tips on brewing green tea.

Important!
- Please do not use a strainer for black tea. Japanese tea needs space to open leaves when steeping.
- Japanese green tea also contains very fine leaves so it is ideal to have a meshed strainer inside a teapot.

STEP by STEP INSTRUCTION

PRACTICAL TIPS

1. Boil water well
It is a good idea to boil water for 4 to 5 minutes at medium heat. It will make good water for tea.

Boiling of water removes the chlorine smell from tap water so if you are using filtered or purified water, this isn't necessary.>/p>

2. Cool down the boiled water
Pour the boiled water into serving cup(s) and bring down to ideal temperature.
Gyokuro ..........................60°C(140°F)
High quality Sencha..........................
..........................70~80°C (158~176°F)
Mecha / Aracha..............80°C(176°F)
Genmaicha / Kukicha......90°C(194°F)
Houjicha .........................95°C(203°F)

By pouring boiled water into cups first, you can warm the cups while cooling down the water. Let the filled cups aside for sometime... generally speaking, higher quality tea requires lower temperature.
Leave 2 minutes for 60°C(140°F)
Leave 1 minute for 80°C(176°F)
Leave 30 seconds for 90°C(194°F)
In the mean time... prepare tea leaves..

3. Place tea leaves into a teapot and let them steep
Sencha/Genmaicha........ 5g for 3 people
Gyokuro/Houjicha..... 7~10g for 3 people
then pour hot water from the cups to a teapot. Time the steeping as follows
Gyokuro .............................. 2 minutes
Sencha/Genmaicha............ 1 minute
Sencha...............................1 minute
Houjicha ............................30 seconds

Brew only for the amount you consume
If water remains in a teapot and sits there for long time, the tea will be bitter. Ensure to make only the amount you enjoy.
Do not stair or shake, but swirl the tea pot gently just before serving for the consistency.

4. Pour little amount to each cup, take turns to fill
Pour the even amount of tea into each cup, ensuring the same color in each cup. Pour until the last drop and empty the pot completely.

To have even flavor, pour small amount into each cup. Once pouring all cups, add another small amount into cups again, taking turns. You should not leave any excess water in a teapot (to stop infusion) for the second infusion.

5.Remove tea leaves gathered around head
Tap a bottom of teapot, it makes gathered tea leaves drop onto the bottom of the teapot.

If you are using a teapot with a drainer, this is not necessary.

6. For the second infusion
At the same temperature, however you don't have to wait as the leaves are already open. If you wait, it will make tea bitter.

If the leaves sit for more than 2 hours, discard them and make a fresh pot.
Some tea could make a third infusion, however you may not enjoy the taste as it becomes weak.