How to brew Japanese tea
Brewing Sencha - Leaf (Japanese green tea)
First Brew - Sencha
- Fill your teapot with two teaspoons (5g) of sencha
- Pour boiling water into a cooling cup. You may use your teacup to cool the water. When the water is approximately 60°C to 65°C , gently pour 60ml into your teapot.
- Wait for the tea to steep.
→ Yabukita = 1 min
→ Okumidori and Gokou = 1.5 mins
- With a tea strainer placed over your teacup, pour the brewed tea in. Ensure the tea is poured till the last drop.
- When finished, gently tap the teapot to evenly disperse the tea leaves. This allows the leaves to cool in preparation for the next brew.
Second Brew - Sencha
- You will require 70ml of water at 80°C. Once the water is ready, pour it into the teapot.
- You do not have to wait for the tea to steep. Pour the brewed tea immediately into your teacup. Gently tap the teapot to evenly disperse the tea leaves.
Third Brew - Sencha
- Bring a fresh pot of water to boil.
- Once the water has boiled, immediately pour 70ml into your teapot. You do not have to wait for the tea to steep. Pour the brewed tea immediately into your teacup.
- Sieve one teaspoon (2g) of matcha through a tea strainer and into your matcha bowl.
- To start, add just a dash of boiling water. With your chasen, whisk the matcha and water lightly till the powder is well dissolved. You should have a thick matcha paste.
- Following that, gently add more boiling water to the bowl. Please note that the standard amount of hot water required is usually 90ml. Tracing the chasen in a “W” motion, whisk the matcha until you reach a creamy consistency.
- To achieve a smoother texture, glide the tip of your chasen in a similar motion across the surface of the matcha. This motion dissolves the foam and breaks down any remaining bubbles on the surface.
- Finally, to remove the chasen, swirl and raise it gently from the centre of the bowl.