 Tips
for preparing Japanese tea
Utensils
To make good tea, you will need a teapot and tea cups at the
very least. Teapots come in different sizes and various shapes,
so the first step is to choose the right teapot for the type
of tea that you are using. The choice of teapot can be based
on functionality or just on preference. Generally, it is said
that a small teapot is best suited for high grade tea such
as Gyokuro, and for everything else a medium size teapot.
Tea cups also come in different sizes. For your day-to-day
casual tea, you can use a medium to large size cup (and even
substitute your coffee mugs), whereas for special occasion
tea such as Gyokuro, you may want to choose a small cup or
an espresso/demitasse cup. Porcelain tea cups are thinner
than stoneware cups and are better suited for Gyokuro and
other high grade tea leaves that call for lower temperature
water. Ceramic cups are thicker and will retain heat better
for tea leaves calling for higher temperature.
Of course, these are general guidelines to picking out a tea
cup. Most importantly make sure that the tea cup sits in your
hand comfortably when you hold it.
 Water
temperature
The key to making a perfect cup of tea is knowing the right
water temperature for the specific tea leaf. Each type of
tea will have a preferred temperature at which the flavor
and aroma is maximized. You will taste the difference in the
tea when prepared at the right temperature.
Delicate tea such as Gyokuro calls for water that is not too
hot- around 140 degrees, and teas such as Genmaicha and Hojicha
calls for boiling water and a shorter steeping time.
Here is a guideline for the amount of tea, water temperature
and steeping time for the main types of tea. Again, the strength
of tea should be adjusted according to preference, by adding
less/more tea leaves or adjusting the steeping time.
| Type
of tea |
Amount
of water |
Amount
of tea |
Water
temperature |
Steeping
time |
| Gyokuro |
1/3 cup |
3 tsp (9g) |
140F (60C) |
2-3 minutes |
Ryokucha
Kukicha
Fukucha
Kaoricha |
1 cup |
2 tsp (7g) |
194F (90C) |
30-60 seconds |
Genmaicha
Hojicha |
2 3/4 cups |
5 tsp (15g) |
Boiling water |
15-30 seconds |
Steps to making
tea
1) Warm teapot and tea cups by pouring hot water and discarding
after 30 seconds
2) Pour hot water into teapot
3) Steep for 15 seconds to a few minutes, depending on the preferred
steeping time for particular tea type
4) Pour into tea cups and serve
Steps to preparing matcha (green tea powder)
The term ggreen teah is often confused with gmatcha,h which
is a powder form of the green tea leaves. Traditionally, matcha
was used in a tea ceremony using special utensils, but in this
modern age preparing matcha can be more informal. The basic
utensils you need to make matcha is a tea bowl (something bigger
than a regular tea cup), and bamboo whisk (chasen).
1) Warm tea bowl by pouring hot water and discarding after 30
seconds
2) Put 2/3 teaspoon of matcha in the tea bowl
3) Bring water to boil, set ? cups in separate bowl to let cool
4) When water is about 176F degrees (80C), add to tea bowl
5) Using the bamboo whisk, whisk briskly with up and down motions
until a fine foam appears on the surface
Other pointers
You can reuse the same tea leaves for a second serving, but
it is not recommended to reuse for the 3rd time. This is because
the potency of the tea will decrease with each brewing. For
the second serving, the recommended steeping time is 1/3 of
the first serving, as it will take shorter time to get the flavors
out of the tea leaves.
When tea comes into contact with air, it easily oxidizes and
loses its aroma. For storage of tea, use an air-tight canister
or container. Tea can be kept in the refrigerator as long as
the container is sealed tightly. Also avoid heat and humidity.
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