Japanese green tea can be brewed in many number of ways. In this article, we will go over the Simple Way and the Advanced Way for brewing tasty green tea. The Simple way is how most Japanese people consume green tea every day; the Advanced Way is what is being followed by professional green tea producers who recommends the best approach for brewing the most tasty Japanese green tea.
We recommend to start with the simple way, and enjoy the approach for the Advance Way after trying out simple ways to appreciate the difference in taste and aroma that it brings.
This approach does not require any special equipment such as tea pot. You can use any type of mesh strainer to filter the green tea.
1. Selecting the right tea pot
This approach requires a Japanese Tea Pot. There are different types of tea pots, but for our green tea which are deep steamed green tea (Fukamushi-cha), we recommend Fukamushi teapot which is made specifically for Deep Steam Green Tea. Characteristic of Fukamushi tea pot is that it has finer mesh to be able to capture finer tea leaves as Fukamushi tea usually contains finer tea leaves than other types of green tea.
The picture shown is 12Oz Fukamushi Tea Pot. You can purchase this in USA from this link. (or click on the picture below - Amazon link)
If you do not have access to Fukamushi Tea Pot, you can use any type of tea pots, but try to find ones with finer mesh.
2. Selecting and boiling water the right way
Water is essential when brewing green tea. It is the best to use soft water with less mineral to get the best result. Hard water with mineral breaks down elements in green tea which breaks the taste.
If you have access to water softer filtering system, use water filtered by them. If using bottled water, do not use the ones with "Added Mineral". Evian tends to be recommended ones as they are known for soft water.
Boil water until 212°F for 4-5 minutes and cool down to 175°F. By boiling water first, it removes the smell of chloride. (Please note that our product page has different recommended temperature based on type of tea between 175°F - 185°F; however, 175°F can be the most common and standard temperature that would work for any type of our green tea) This approach in Japanese is called "yuzamashi" which translates to "cooled-down" water.
3. Put green tea
Put one spoon of deep-steamed green tea leaves (about 1-2 teaspoon) in to the tea pot. (1-2 teaspoon is good for 2~3 people, approximately 1 teaspoon is good for 1 person )Please adjust the amount of tea leaves according to your favor and the tea pot which is using.
4. Put hot water
Pour boiled water (8-10 Oz) which has cooled into the tea pot.
Trick is to fill the tea pot with 70% full of hot water. By doing so, it spreads the scent to the remaining 30 percent of the tea pot which then pours in to the tea cups.
5. Rotate tea pot
Rotate the tea pot slowly for about 60 seconds. This allows green tea to open up and soak through hot water evenly.
6. Pour green tea to cup
When pouring green tea to multiple tea cups, do not pour one by one (cup 1-> cup 2-> cup 3). By doing so, green tea in cup1 is lighter than cup 3 since the darker element of green tea tends to sit at the bottom of the tea.
Pour little by little by rotating each cup. (cup 1->cup 2-> cup 3-> cup 1-> cup 2-> cup 3). For 370cc tea pot in the cup, rotate about 3-4 times between cups. This action makes each cups to taste the same.
7. Pour until the last drop
Please pour to the last drop. The later drops tends to be darker in color. The last drops have the most amount of aroma and elements so you do not want to miss out on the best part.
Hope you enjoy our mellow and tasty Japanese Green Tea poured with traditional Japanese way.
In Japan, it is common practice to do 2nd infusion to get 2nd cup. You can use the same green tea after pouring the first cup, and infuse one more time. The first infusion is called "Issenme", the second infusion is called "Nissenme". In order to get tastier 2nd infusion follow below steps.
When the temperature of water is high, green tea gets bitter and change the balance of the taste. So, it is important to boil water and cool it for some extent based on the bitterness you prefer.
When the temperature of water is higher than 175°F, the taste gets bitter and has more astringent.
When the temperature of water is below 140°F, the taste is less bitter.
If you have ever thought that Green Tea is an “acquired taste” or that it is “too bitter” to enjoy, we’re here to change your mind! We want everyone to experience the health benefits of Green Tea and show you that this can be an amazing, refreshing, and delicious drink when made correctly. With just a few tips on how to brew this powerful leaf we can change your mind about the taste and enjoyment of drinking Green Tea.
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Fresh Cup Magazine June 2017 Issue featured Kei Nishida's Article.
Article: The Whole Leaf, Green Tea Inspiration (Page 30)
Fresh Cup Magazine is the leading coffee and tea magazine distributing more than 180,000 prints a year.
June 2017 issue was 25th year anniversary edition of the magazine.
Fukamushi Cha, or deep-steamed green tea, is a flavor revelation for green tea fans, and its bolder, sweeter, richer taste can win over those who haven’t yet found a green tea favorite. The very special taste of fukamushi green tea is made possible by steaming the freshly harvested young leaves nearly twice as long as in other green teas, before being rolled dry.
What makes Fukamushi Green Tea taste so much better than other green teas? Here are five reasons that set it apart, contributing to its unique taste.