Brewing Japanese Green Tea
Gyokuro and Sencha:
Use 1 teaspoon of tea for every 8-12 ounces of water.
Only brew the amount of tea you will consume immediately. If you brew 20 ounces of green tea and pour a 10-ounce cup, come back 20 minutes later and pour the second cup, the second cup will be bitter. This is why we only sell small and midsize teapots.
Japanese teapot is recommended for practical and aesthetic purposes.
Best temperature and brewing time for green tea:
When the water reaches boiling allow it to cool for about 3 minutes. The water should be hot, but not boiling, about 79 to 87 degrees Centigrade (175-190 Fahrenheit) Steep for 2 minutes.
Uji Tezumi Gyokuro is more delicate and should be brewed with temperatures that are much lower. The leaves in this tea are not broken into small bits; the elegant leaves are left intact. Only the highest quality leaves are selected, they are aged for 1.5 years.
To brew Uji Tezumi Gyokuro it is best to use water that is between 50 and 60 degrees Celsius (120 to 140 degrees Fahrenheit). After bringing the kettle to a boil let it cool for about 10 to 15 minutes. It is best to use a water thermometer to get the right temperature.
You also use more tea when you brew Uji TezumiGyokuro. Use 1 1/2 to 2 heaping teaspoons of tea for 8 ounces of tea. Brew for 3 minutes. This tea is delicate and quite expensive.
Netto Gyokuro is aged for six months and broken into small bits. It's OK to use hotter water with Netto Gyokuro. This wonderful tea can accommodate higher temperatures close to boiling.
For strong (thick) tea use one level teaspoon for 4 to 6 ounces of water. For medium (thin) tea use half or one quarter that amount. First, put the powdered tea in the bowl. Then pour hot (not boiling) water over the leaves.
Infusion: After you have emptied the teapot completely for the first serving, the wet leaves will not continue to steep. You can infuse the leaves again.
Sencha can be brewed 2 or 3 times.
For gyokuro, we recommend no more than two infusions.
If you make a second or third infusion, pour hot water into the teapot and then immediately pour the tea. Do not wait 2 minutes for it to brew again because the leaves have already been opened during the first infusion. If you wait 2 minutes to brew the second infusion the tea will become bitter.
If the leaves sit for more than 2 hours, discard them and brew a fresh pot.
Use the same ratio of tea to water as sencha. Steep for 1 minute. Water temperature is the same as for sencha.
Use the same ratio of tea to water as sencha. Pour boiling hot water over the leaves and brew for 40 seconds to one minute.
Place the bag in a large cup and fill the cup with hot (but not boiling) water. Gyokuro and Sencha teabags should steep for 2 minutes. Hoji cha should steep for 1 to 2 minutes.
Do not move the teabag back and forth during preparation (like you do with black tea). Simply let the bag sit for 2 minutes.
Sencha teabags can be re-infused several times. With gyokuro teabags, we recommend no more than 2 infusions.