How to prepare Japanese tea

 

Gyokuro

Bring out umami carefully with warm (50 ° C) water. 

 

The technique to remember as to how to prepare delicious Gyokuro, is to use lukewarm water of 50° C and slightly more tea leaves. By pouring the warm water slowly, theanine, the key ingredient of gyokuro umami, is drawn out and the rich taste of gyokuro comes alive. The amount of tea leaves per person is 3-4 grams and the leaching time for the first serving is two-and-a-half minutes. Gyokuro should be poured slowly and carefully into a small cup.

 

Pour boiling water into a water cooler jar.

Pour boiling water into the teapot and the cups to pre-warm.

 

Discard the hot water from the teapot, put tea leaves, measured for the appropriate number of people, into the teapot.

 

Pour cooled warm water of 50° C from the cooling jar into the teapot, wait for two-and-a-half minutes.

 

Discard the hot water from the cups, serve tea making sure to pour until the very last drop.

 

Discard the hot water from the teapot, prepare the second serving in the same manner as the first serving, but use hotter water and shorten the brewing time to 1 min.