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Tea cups |
Amount of Tea |
Amount of Water |
Water temperature |
Steeping Time |
| Gyokuro(high grade) |
3 |
1/3 OZ (10g) |
60ml |
122F(50℃) |
2minutes & 30 seconds |
| Gyokuro(regular) |
3 |
1/3 OZ (10g) |
60ml |
140F(60℃) |
2minutes |
| Sencha(high grade) |
3 |
1/5 OZ (6g) |
170ml |
158F(70℃) |
2minutes |
| Sencha(regular) |
5 |
1/3 OZ (10g) |
430ml |
194F(90℃) |
1minute |
| Hojicha/Genmaicha |
5 |
1/2 OZ (15g) |
650ml |
Boiling water |
30 seconds |
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Warm the teacups by pouring boiling water into them. This water is used as it becomes the correct temparature for senca. |
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| 2. |
Put the suitable amount of tea leaves into the tea pot and add the hot water from the teacups. Cover the pot and steep for 1 - 2 minutes(30 seconds-1 minute for fukamushicha) before serving. |
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| 3. |
When serving the tea, pour a little into each tea cup in turn first, then go back so that the tea in all the cups is of a uniform flavor and strength. It is important to pour tea to the last drop. To make the second serving, use slightly hotter water and steeo for a little shorter. (See the table for the standard guide to Brew Japanese Green Tea.) |
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| Kukicha is served in the same way as its base tea, gyokuro or sencha. |
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| 1. |
Pour boiling water into a "yuzamashi" pot. You can use a mug instead of "yuzamashi" pot. The water temperature changes from 90℃ to 80℃. |
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Let the hot water in "yuzamashi" cool by pouring it into the tea pot. The water temperature changes from 80℃ to 70℃. |
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| 3. |
Pour the hot water from the pot into the tea cups so that you can measure the amount of hot water you need. The water is now 60℃ and the correct temperature for making the tea. |
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| 4. |
Put the suitable amount of tea leaves into the tea pot and add the hot water from the tea cups. Cover the pot and steep for 2 to 3 minutes before serving. |
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| 5. |
Serve by pouring a little into each cup in turn fiest, then go back so that the tea in all cups is of a uniform strength. Pour the tea to the last drop. For the second serving, steep the tea leaves for 30 seconds. * You can brew kabuse cha in the same way. * To serve gyokuro, use small cups. |
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| 1. |
Put the tea leaves in the teapot. |
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Pour boiling water directly over the tea leaves in the pot. Cover the pot and steep for 30 seconds. |
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Pour the tea equally into each cup in turn. *Use a larger teapot and thicker teacups when you brew genmaicha or houjicha. Because they can retain heat well. |
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| 1. |
Warm the tea cups by pouring boiling water into them. |
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| 2. |
Put the suitable amount of tea leaves into the tea pot and add the hot water from the tea cups. Cover the pot and steep for 30 seconds before serving. |
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| 3. |
When serving the tea, pour a little into each cup in turn first, then go back so that the tea in all cups is of a uniform flavor and strength. It is important to pour tea to the last drop. |
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