Do you find it difficult to brew Japanese tea in a Japanese Kyusu teapot?
That’s not true!
Anyone can easily brew delicious Japanese green tea using a Japanese Kyusu teapot!
Japanese green tea can be brewed to the same taste no matter who brews it, as long as the amount of tea leaves, Kyusu teapot, teacup, and hot water (temperature) are the same.
Explains the procedure and points of brewing delicious Japanese green tea using Japanese Kyusu teapot. Please refer to the article to find your favorite taste.
Do not put hot water directly into the Kyusu teapot from the pot or kettle, but pour it into the one-cushion teacup.
Put hot water in a pot with a hot water temperature of 90 ° C for about 8 minutes and let it cool for a while.
By putting hot water in a teacup, the temperature drops by about 10 ℃, and the temperature can be adjusted to about 80 ℃, where you can brew Japanese green tea deliciously.
You can warm the teacup and also measure the amount of hot water.
Even if the tea leaves are the same, the taste will change depending on the temperature of the water.
When the hot water is hot (90 ° C or higher), a large amount of catechin, which is an astringent ingredient, dissolves, resulting in a strong astringent taste.
In addition, if the extraction time is extended at low temperature, the sweetness and umami component (theanine) will dissolve, resulting in a delicious taste.
The optimum temperature for delicious Japanese green tea is around 70 ° C to 80 ° C, which has a good balance of astringency and umami.
There is no waste if you measure the amount of tea leaves with a teaspoon.
Put the tea leaves in a Japanese Kyusu teapot.
It is about 6g for 3 people. You can brew Japanese green tea more deliciously by adding a little more.
We recommend using a teaspoon at home to measure tea leaves.
In the case of Japanese green tea, 1 teaspoon 2g 2 servings-2 cups (4g) 3 servings-3 cups (6g) 5 servings-5 cups (10g) However when drinking for 1 serving, the amount of leaves is too small, so add 3g to 4g more.
1 minute for Japanese green tea. 30 seconds for Deep-steamed Japanese green tea …
Pour the hot water from the teacup into the Kyusu teapot.
For Japanese green tea, wait about 1 minute (about 30 seconds for deep-steamed Japanese green tea because the tea leaves are fine) until the tea leaves open.
Please adjust the strength of Japanese green tea by the extraction time according to your taste and find your favorite taste.
Lightly steamed Japanese green tea is 1 minute to 1 minute 30 seconds.
1 minute with Japanese green tea (normal steamed / medium steamed)
30 seconds with deep-steamed Japanese green tea.
Lightly steamed tea with a solid shape and twisted leaves is long, and fine deep steamed tea is leached short. Let’s make a judgment by looking at the shape of the tea leaves.
The last is important. Pour up to the last drop.
When pouring, the concentration of Japanese green tea is low at the beginning and increases toward the end.
Pour little by little while watching the light green (the color of the tea you made).
When serving 3 people, pour 1 → 2 → 3 in small amounts into the teacup of 3 customers, then return to 3 → 2 → 1 and repeat this to pour the concentration evenly.
It is said that the taste of Japanese green tea is determined by the last drop.
It is packed with condensed Japanese green tea.
Don’t leave too much Japanese green tea in the Kyusu teapot because of too much hot water.
By pouring it out, you can add the second brew deliciously.
It is not necessary to wait as long as the first brew for the brewing time of the second brew, and pour while adjusting the concentration.
・ When you have finished pouring, tap the bottom of the Kyusu teapot.
The tea leaves gathered at the spout move to the center of the Kyusu teapot. This way you can enjoy the second brew as well.
・ When you want to taste good Japanese green tea or the deliciousness of Japanese green tea, please enjoy it as if you slowly roast it in a small tea cup (100-120 ml of medium-sized teacup) rather than a large teacup.
Also, use a teacup with a white background or a light color as much as possible.
The color of the tea is easy to understand, so it is one of the delicious things to enjoy with your eyes.
When you have finished pouring, wipe the bottom of the teacup with a cloth and place it on the cup.
There are two types of Japanese green tea, “sencha” and “gyokuro”.
Sencha is tea that is steamed and dried as it is without fermenting the tea leaves.
Sencha is the most widely distributed green tea in Japan.
Gyokuro is considered to be the finest green tea.
Sencha and gyokuro are the same Japanese green tea, but the cultivation method is different.
Sencha is cultivated in the sunlight from sprout to picking.
Gyokuro is not exposed to sunlight during cultivation.
* Green tea = Sencha = Japanese tea
About water used in Japanese green tea
・ For tap water, be sure to bring it to a boil, then boil it for 3 to 5 minutes, and use water that has been thoroughly descaled.
If you use a high-performance water purifier or water that has been pumped overnight, it will be more suitable for tea.
・ When using natural water or mineral water, be sure to use soft water.
Most mineral water is hard water (water with a lot of minerals) and is not suitable for Japanese green tea.