Japanese green tea has became more and more popular in our daily life. From office (sencha), restaurant (Genmaicha) to business VIP (gyokuro). A correct brewing method is very important in getting the best out of the tea leaf.
In general rule of thumb, the higher the tea leaf quality, the lower the brewing temperature and the smaller the drinking cup. Refer the table below:
|Tea||People||Tea leaves||Temperature||Water Amount||Steeping||Amount in each cup|
|Gyokuro (high quality)||3||10 g||50c||60 ml||150 sec||12 ml|
|Gyokuro (ordinary)||3||10 g||60c||60 ml||120 sec||13 ml|
|Sencha (high quality)||3||6 g||70c||180 ml||120 sec||50 ml|
|Sencha (ordinary)||5||10 g||90c||450 ml||60 sec||80 ml|
|Bancha||5||15 g||100c||650 ml||30 sec||100 ml|
|Houjicha||5||15 g||100c||650 ml||30 sec||120 ml|
*For second infusion, brewing time is about 1/3 of the normal time.
1. Pour hot water into tea cups, cool it down to desire temperature.
2. Put tea leaves into tea pot.
3. Pour the hot water from tea cups into the tea pot, and steep for specified time.
4. Serve the tea equally into each tea cups