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| 1. | A
kyusu ( Japanese tea pot ) with a 200-300 ml capacity is most appropriate for
brewing Sencha .
The volume of the pot shown on the photograph is about 250
ml.
A predetermined focus on preparing the best tea possible will naturally
help you to provide your guests with delicious tea. |
|
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| 2. | Cool
off the temperature of the hot water (1) |  |
In
order to achieve the genuine flavor of Sencha 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
90-100 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 tea leaves without letting it cool
off first will cause your tea 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 three tea cups. This will further
reduce the temperature by about 10 degrees. It will now measure around 70-80 degrees
celsius. This is the right temperature for good sencha! |
|
| 4. | Put
sencha leaves into the kyusu |  |
Now insert the tea leaves into the tea pot. The amount should be around 2 tablespoons
( 6- 8g ) of tea.
Of course, the amount may vary, depending on your taste. |
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| 5. | The
amount of tea should look like this |  |
The
picture shows what 8 g of superior Sencha should look like in the pot.
It
might seem to be more than you have imagined, but if you use quality tea leaves
a larger amount will produce a very deliciously tasting tea! |
|
| 6. | Pour
hot water on the leaves |  |
When
the temperature of the hot water in the cups has declined to about 70 degrees
celsius pour the water on the tea leaves in the tea pot. The amount of water should
be around 170 ml. With these particular cups ( for sencha ) emptying all the water
from the three tea cups
into the tea pot will be just the right amount for
your tea.
Let the tea infuse for about one and a half minute ( 90 seconds). |
|
| 7. | Pour
the tea into the cups |  |
| After
90 seconds 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. |
| |
| 1 | The
photograph shows how to pour just a little into each cup in the sequence of 1-2-3.
( Do not fill one cup at a time! ) |
| 2 | After
you 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. These leaves will now
make better tea in the next infusion(s). | |
|
| 8. | Pouring
to the last drop - finished! |  |
Please
enjoy the unique balance between astringency and sweetness that is the trademark
of Sencha tea.
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 infusions. |
| ***Methods
to recycle the used 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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