How to Make Good Tea

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    Tea cups & Kyuusu

    One of the most important requirements for making good tea is ensuring that
    the water is at the right temperature.
    Boiling-temperature water should never be used – use hot water only.
    Infusing will take a little longer, but the “umami” (taste) is well worth it.
    High-temperature infusing ruins the taste of high quality teas
    by creating tannins, a component of bitter astringent tastes.

    If you would like to enjoy the real taste of tea, we recommend checking
    our link to “Key Points of Making Excellent Tea>>” from different varieties of tea leaves.

    The Japanese tea ceremony or the “Way of Tea” is an age-old Japanese custom. Focus on aesthetics and attention to detail creates a beautiful small scale harmony that is spiritual in nature.

    Tea colors every facet of Japanese life. It is customary to serve tea to guests as a sign of respect. So, besides contributing to good health, Japanese tea contributes to social harmony.





    GYOKURO

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      GYOKUROGYOKURO
      Old tea trees are shaded so that the leaves will develop slowly and richly. This creates a tea with a mild flavor of the best quality.



      SENCHA

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        SENCHASNECHA
        Well-chosen leaves, harvested at their prime, are gently steamed and processed. Sencha makes up 80% of Japanese green tea




        BANCHA

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          BANCHABANCHA
          Most tea is harvested in the summer and fall. These leaves are processed to make Bancha in the same way that Sencha is fashioned.



          GENMAICHA

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            GENMAICHAGENMAICHA
            Genmaicha is made by adding Genmai (husked grains of rice) to Bancha. It has the aroma of Genmai and a mild flavor.



            HOUJICHA

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              HOJICHAHOJICHA
              Houjicha is produced by roasting Bancha or Sencha. It has a distinctive aroma and is mild to the palate.



              MATCHA

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                MATTCHAMATTCHA
                The leaves of Matcha keep their shape throughout production and are ground into a powder at the end of the process.



                Key Points of Making Excellent Tea

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                  / 3 persons

                  Gyokuro 玉露
                   Temperature : 50〜60 degrees hot water
                   Quantity : 60ml
                   Tea-leaf : 10g
                   Time : 2minutes 30sec.〜3minutes

                  Sencha 煎茶
                   Temperature : 70 degrees hot water
                   Quantity : 150ml
                   Tea-leaf : 9g
                   Time : 1min.30sec.

                  Bancha 番茶
                   Temperature : 100 degrees hot water
                   Quantity : 320ml
                   Tea-leaf : 9g
                   Time : 30sec.

                  Genmaicha 玄米茶
                   Temperature : 100 degrees hot water
                   Quantity : 320ml
                   Tea-leaf : 9g
                   Time : 30sec.

                  Houjicha 焙じ茶
                   Temperature : 100 degrees hot water
                   Quantity : 320ml
                   Tea-leaf : 9g
                   Time : 30sec.

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