It’d become easy for everyone to prepare a cup of perfect green tea by practice. I’m going to introduce the way to prepare tea in this article but I wouldn’t want you to go through the drill as described.
Anyway, it’s important to understand basic steps to prepare it because each steps have actual meanings. After knowing the standard, I think you could enjoy making tea by your own way. Now let’s get started.
<1> Boil the water
This step is important for people who live in the region where the water smells bleach odor. The odor goes off in 2-3 min after boiling the water. The length depends on how strong the smell is. You don’t have to do this if you use water purifier.
<2> Cool the hot water
The ideal temperature of water for the first extraction.
| Green tea type | temperature |
|---|---|
| Sencha | 70〜80 degree Celsius |
| Gyokuro | 60〜7０ degrre Celsius |
I’m going to write another article to explain the reason of each degree which are 80 degree celsius for Sencha or 60 degree for gyokuro etc because the explanation would get longer only for itself.
How to cool the hot water using only teaware
The way is just moving the water to another teawares. When moving to another cups, the water gradually become cooler by 5-10 degree celsius.
- Pour hot water into each cups
- Move the water into the teapot and wait a minute
- Move back the water into the cups again
After you’ve done this steps the temperature should be around 80 degree.
It goes to 70 degree after waiting for 3 to 4 minutes.
<3> Put tea leaves into the teapot
The standard amount is 2 grams (0.07onz) for 100cc(ml). I put 5 grams of leaves for 250cc in this picture.
Whether leave the cap opened or not depends on forms of leaves. Generally Rough leaves need more amount of leaves than fine loose leaves. 2 grams is on the assumption of fine leaves.
<4> Pour the hot water into the teapot and put the lid on it.
Pour the water into the teapot.
Again, whether putting the lid or not depends on tea masters’ opinion. Each answer is actually right. But when you use fine leaves, you should put the lid and do the next step below.
<5> Shake the teapot tenderly horizontally
Then shake the teapot tenderly horizontally and move the leaves inside the teapot. That makes leaves dance in the teapot and quicken the extraction time by 10-20 seconds.
This step isn’t strongly necessary but it makes the taste much better.
This is the table about temperature and extraction time.
| Temperature | moving leaves | not moving |
|---|---|---|
| 90 degree | 20〜30sec | 40〜50sec |
| 80 degree | 30〜40sec | 50〜60sec |
| 70 degree | 40〜50sec | 60〜70sec |
| 60 degree | 60〜70sec | 80〜90sec |
<6> Pour tea evenly into cups
Pour tea evenly into cups so that the tea is of similar strength in each cup. Make sure the teapot is drained completely.
Pour tea in turn as the picture below.
Leave the lid opened for the second brew
It’s important to be drained completely after pouring the first brewing because it helps avoid being steamed with water before the second brew. Then tap the teapot to leave the leaves from strainer for air to pass through.
蒸らし防止
<7> 2nd brewing with hot water
When you brew another cups by the leaves left in the teapot, it’s better to brew with hot water which is plus about 10 degree compared to the first. Brew in about 20 seconds after pouring water because the leaves are already steamed well.
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