How to brew delicious tea

The water you use is key.

Tap water is...
If possible, do not use tap water directly, but rather let it sit overnight before using.

By letting the tea sit, the chlorine content will be reduced, allowing you to brew delicious tea without any chlorine smell.

Mineral Forter is...

Japanese tea is suitable for soft water. Most mineral water in Japan is soft, so you don't have to worry about it, but mineral water from overseas has a wide range of strengths, so you need to be careful.

Be sure to boil mineral water first as well.

Things to note when brewing tea in a teapot

When pouring tea from the teapot into the bowls, pour repeatedly so that the strength of the tea is even in each bowl, and make sure to pour out all of the tea so that nothing is left in the teapot. The last few drops are delicious, and if you don't pour out all of the tea, the second brew will be bitter. Also, do not add more tea leaves to the teapot when brewing the second brew.

Brewing Methods Change According to the Type of Tea

A small white tea bowl (about 30cc, 80% capacity) about the size of a sake cup is ideal (serves 3 people).

Tip: First pour boiling water into an empty teapot, and when the teapot is hot enough, pour about 80% of the water into each teacup. When the teacups are hot, pour the water into a boiling water cooler and wait until it reaches the right temperature. This will also warm the tea utensils.
・ For the first brew of Gyokuro, enjoy its rich, creamy flavor, and for the second brew, raise the temperature a little and wait a shorter time to enjoy a different mellowness to the first brew.

A slightly small sencha tea bowl with a white interior (about 70cc, or 80% capacity) is suitable.
(Serves 3)

Tip: Pour boiling water into each teacup until it is about 80% full, then immediately open the teapot and the water will be about 90°C.
After the tea bowl gets hot, it will cool down a little to about 80°C.
- At lower temperatures the flavor will be mellow, while at higher temperatures the flavor will be moderately bitter and fragrant, refreshing.
-An easy way to make tea is to halve the amount of water and brew it twice in quick succession.
The last few drops are delicious, and if you don't extract all the tea, the second brew will be bitter.
Furthermore, please do not add more tea leaves to the teapot when brewing the second brew, etc.

Please use a large teacup .
(Serves 3)

Tip: If you halve the amount of water and brew twice in rapid succession, all the active ingredients will be extracted by the second brewing, which is a reasonable method.
・If you boil tea in a container, use less tea.

You will need a matcha bowl, a tea whisk, and a tea scoop.
(1 serving of light tea)

Tip: Sift the matcha beforehand using a sieve or similar.
The temperature of the water should be slightly lower in summer and slightly higher in winter. In winter, you should pour the hot water into a teacup once, and in summer, you should pour it twice.
- When making tea with a chasen, first stir the matcha at the bottom slowly so that it blends with the hot water, then shake your wrist back and forth, and finally move the chasen slowly to smooth out the surface and gently pull it up.
-Adjust the temperature, strength and amount to suit your taste.
・For "koicha" (thick tea), add about twice the amount of matcha and a small amount of hot water and knead.
・When making high-quality matcha for thick tea into thin tea, make it a little stronger than regular thin tea.