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HOW TO PREPARE

EXCELLENT GREEN TEA

 
 
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For the preparation of Usucha (standard thin Matcha) put two bamboo tea scoops (2 g or 0.07 oz) of Matcha into the bowl. Use a sieve to sift it into the bowl – it makes it easier to create smooth foam.

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Pour 70 ml (2.3 oz) of hot water with a temperature of around 80 °C (176 °F) into the bowl. If you are using a common Matcha bowl, it will be filled up to one third.

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Hold the bowl firmly with your non-dominant hand. With your dominant hand hold the whisk. At first, mix the tea powder very gently with the water, then in a repeating motion, move your wrist back and forth to mix it well. At the end, gently move the whisk elegantly to smooth out the surface.

MATCHA (USUCHA) for one serving

 
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The Matcha is done when the surface of the tea is covered with creamy foam.

• The whisking should come from your wrist, in a “W”-shape.
• When using a new, dry whisk, make sure to soak it a bit in hot water, to soften the tips and spread them out.
• Also, before using the whisk, move it around in hot water. This will soften the tips and make them less fragile.
• For the preparation of Koicha (thick Matcha) see our website.

GYOKURO for three servings

 
 
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Add two tablespoons (10 g or 0.3 oz) full of Gyokuronleaves into the empty teapot.

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Pour 60 to 70 ml (2 to 2.3 oz) of boiling water into a Yuzamashi (a special tea pot to cool hot water).
From the Yuzamashi, transfer the water into the teapot and from there into the teacups.

Let it cool down to around 40 to 50 °C (104 to 122 °F).

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Pour the now cooled water into the teapot, close the lid and let it brew for around one to two minutes.

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Pour the tea little by little into each cup so that the tea will be an even flavor in every cup. Pour out even the last drop, where you get the most umami.

• For the first drawing, alternatively, pour the hot water directly into the teapot to cool, if you do not own a Yuzamashi.
• For the best Gyokuro, use hot water at around 40 °C (104 °F) for brewing.
• If possible, use a small teapot and cups, aroma develops the best in such tea utensils.
• After the first brew, you can reuse the leaves (at least two times) but use hotter water
  and a shorter brewing time for each infusion.

SENCHA for three servings

 
 
 
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Pour 180 ml (6 oz) of boiled water into your teacups and let it cool down to around 80 °C (176 °F).

Add two tablespoons (10 g or 0.3 oz) of Sencha tea leaves into the empty teapot.

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Pour the now cooled water into the teapot, close the lid and let it brew for around one minute.

Pour the tea little by little into each cup so that the tea will be an even flavor in every cup. The last drop is the most flavorful one.

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• After the first brew, you can reuse the leaves (at least two times) but use hotter water
  and a shorter brewing time for each infusion.
• For the premium quality Sencha, use hot water at around 70 °C (158 °F).

GENMAICHA AND HŌJICHA for three servings

 
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Add two tablespoons (10 g or 0.3 oz) of tea leaves into the empty teapot.

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Brew it for around 30 seconds.

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Pour 300 ml (or 10 oz) of boiling water into the teapot.

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Pour the tea little by little into each cup so that the tea will be an even flavor in every cup. The last drop is the most flavorful one.

• Genmaicha and Hōjicha as well make around three infusions worth of tea.
• Enjoy Hōjicha with a piece of milk chocolate.

 

MAWASHITSUGI 

 
 
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It is important to pour to the last drop in order to make tea well after the first brew. 

The first round:
Order the cups 1,2,3 and pour in the tea little by little in that order: 1, 2, 3. (Be careful not to pour all at once)

The Second round:
Once you have finished pouring a little into cup No.3, pour the tea again little by little but in reverse order: 3, 2, 1. Then repeat the order: 1, 2 ,3 ,3 ,2 ,1 until all the cups are full.