Put the tea leaves in a pot. For 3 servings use 2 table spoons of tea (about 7～9 g).
For 5 servings use 2 full table spoons of tea (about 11～13 g). Adjust to taste.
Fill up a tea cup to 80% with hot water into 3 small cups for Sencha (about 60ml each) and let it cool down to a temperature of 70℃～75℃.
A lower temperature will produce a milder and rounder taste, while higher temperatures will make the tea taste more sharp. If you enjoy sharp tasting teas, a temperature of 85℃～90℃ is suitable.
Fill up the water back into the pot from the 3 cups and wait for one minute. When a higher temperature is desired, just wait for 30 seconds.
Fill up the tea evenly into the 3 cups to obtain the same taste and concentration. Do not leave any tea in the pot, but fill up all out to the last drop.
For a second infusion, use water of a little higher temperature than for the first and let the tea draw for only 10 seconds before filling up it into the cups.
Fill up a tea cup to 80% with hot water.
Transfer hot water from the tea cup to the pot.
Fill up the tea evenly.
Do not leave any tea in the pot, but fill up all out to the last drop.
Water for Tea
Water for Tea
When you use tap water,
Please pour the water into an iron or anodized aluminum kettle, and keep it overnight.
Once the water is boiled, keep it for 5 minutes by low heat in an open kettle. Then the smell of chlorine, mold and trihalomethane is removed.
For Japanese green tea, slightly acidic water is suitable. Tap water has a neutral value of pH7.
It is recommended to use a charcoal water filter.
When you use mineral water,
Most Japanese mineral water is soft and suitable for green tea. One should use only the best pure and soft water for tea, as can easily be ascertained through experiments with tap water and different mineral waters. Each water will give different colours, smells and tastes. It is highly recommended to use soft water of the best quality only.
Mineral water should be boiled for 5 minutes as well.