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| 1. | A
slightly smaller kyusu ( Japanese tea pot ) is most appropriate for brewing Gyokuro.
You may use a mug instead of a yuzamashi if you do not own one.
A predetermined
focus on preparing the best tea possible will naturally help you to provide your
guests with delicious tea. | |
|
| 2. | Cool
off the temperature of the hot water (1) |  |
| In
order to achieve the genuine flavor of Gyokuro it is important to let the boiled
water cool off first. Therefore first pour the boiled water into the empty kyusu
(tea pot).
The initial temperature of the boiled water is approxiamately between
90 and 100 degrees celsius.
Pouring it first into the kyusu will cause the
temperature to decline to about 80-90 degrees celsius.
Caution: Pouring the hot water directly on the Gyokuro leaves without letting
it cool off will cause your tea to lose
its refined flavor
and to have a bitter taste! |
|
| 3. | Cool
off the temperature of the hot water (2) |  |
| Pour
the water from the kyusu ( tea pot ) into the yuzamashi ( vessel to cool of boiled
water ). This will further reduce the temperature by about 10 degrees. Your water
will now measure around 70-80 degrees celsius. |
|
| 4. | Cool
off the temperature of the hot water (3) |  |
Pour
the water from the yuzamashi into the three cups. This will further reduce the
temperature by about 10 degrees. It will now measure around 60-70 degrees celsius.
Discard any hot water that might be left in your yuzamashi. |
|
| 5. | Put
gyokuro leaves into the kyusu |  |
Now
insert the tea leaves into the tea pot. The amount should be around 2 tablespoons
(8- 10 g) of tea.
Of course, the amount may vary, depending on your taste. |
|
| 6. | The
amount of tea leaves |  |
The
picture shows what 10 g of superior gyokuro should look like in the pot.
It
might seem to be more than you have imagined, but if you use high quality tea
leaves even a larger amount will produce a very delicious tea! |
|
| 7. | Pour
hot water on the leaves |  |
| When
the temperature of the hot water in the cups has declined to about 50 degrees
celsius pour the water on the tea leaves in the tea pot. The amount of water should
be just enough to cover the leaves. Even if it looks like being 'too little' it
will be just the right amount. Discard all excessive warm water.
Let the tea infuse for about 2 minutes.
When tea leaves have just begun to
open up, the tea is ready to be served. |
| | |
|
| 8. | Pouring to
the last drop |  |
|
After 2 minutes of steeping time pour the tea into the cups. When serving several
cups of tea ( like 3 cups in our example ) pour a little into each cup alternately
so the richer tea at the bottom of the pot will be distributed evenly between
all cups. |
| Alternate
pouring: |
| 1 | The
photograph shows how to pour just a little into each cup in the sequence of 1-2-3.(
Do not fill a whole cup at once! ) |
| 2 | After
you have reached cup 3 go back in the order of 3-2-1. Then again pour according
to the sequences: 1-2-3, 3-2-1. | | | Caution:
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 the leaves to make better
tea the next infusion(s). | |
|
| 9. | Enjoy
your delicious Gyokuro! |  |
Please
enjoy the unique sweetness that is the trademark of Gyokuro tea. Genuine Gyokuro
cups are very small, therefore Gyokuro is best enjoyed by sipping slowly.
Let the tea rest on your tongue and enjoy the delicious taste as it spreads through
your whole mouth.
For a second or third infusion use water with higher temperature and shorten the
time of the infusion. Tea of superior quality can be used for three or four infusions. |
| ***Methods
to recycle the used up tea leaves **** |
| Please
note that the above instructions for brewing tea are merely our suggestions. The
taste of tea is subject to one's own likings.
Please continue to 'experiment' in order to find the taste that is most fitting
to your own preference. |
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