Japanese Green tea

Japanese Green tea

Standard Method for making Japanese Green tea.

  1. Put tea leaves in the teapot.
  2. Pour hot water into the teapot over tea leaves.
  3. Soak a while, then pour th tea out into teacups.
  4. Please don’t leave any drop of tea in a pot.

Matcha, powdered tea.

This very hight quality powdered tea is made by first steaming and drying the tea leaves.

The finest leaves are then carefully selected and ground in a stone mortar with its fine consistency.

Matcha is also used to flavor ice-cream and soft drinks.

Serving for 1 person, 2g of tea, temp. of hot water 80/90°C, volume of water 80ml, brewing time 30 sec.

Gyokuro, hight grade.

After steaming, the tea leaves are twisted and dried. Kabuse-cha (gold covered) tea is made with leaves grown under a thinner shelter than Gyokuro leaves, but steamed, twisted and drried in the same way.

Serving for 3 person, 12g of tea, temp. of hot water 50°C, volume of water 180ml, brewing time 120 sec.

Gyokuro, medium grade.

Serving for 3 person, 12g of tea, temp. of hot water 60°C, volume of water 240ml, brewing time 100 sec.

Sencha, hight grade.

Leaves for Sencha are harvested several times a year. The first harvest of the year produces a tea referred to as “Sincha” (first flashed) these tender leaves are usually picked on the second o third of May “Hachi yu hachi ya”.

Serving for 3 person, 10g of tea, temp. of hot water 60/70°C, volume of water 180ml, brewing time 45/60 sec.

Sencha, medium grade.

Serving for 3 person, 10g of tea, temp. of hot water 80/90°C, volume of water 300ml, brewing time 45/60 sec.

Genmai-cha, roasted rice mixed tea.

This aromatic blended tea brings togheter the refreshing lightness of green tea and the distinctive taste of roasted and popped rice.

Serving for 3 person, 10g of tea, temp. boiling water, volume of water 300ml, brewing time 45 sec.

Houji-cha, roasted tea.

Either Yanagi-chan or Kuki-chan can be used to produce Houki-cha, which is roasted to bring out an aromatic flavour.

Serving for 3 person, 10g of tea, temp. boiling water, volume of water 450ml, brewing time 60 sec.

Karigane (Kuki-cha).

In the process of making Gyokuro and Sencha, the steams and veins of tea leaves are sifted out and of these is made Karigane (Kuki-chan). It is mild to the taste and rich in fresh.

Serving for 3 person, 10g of tea, temp. temp. of hot water 90°C, volume of water 300ml, brewing time 45/60 sec.

Maroyaka-Sencha (Kabuse tea).

Kabuse tea, where “kabuse” mean “to cover” is produced by young tea leaves that are covered before plucking.

Its production process is same as for Sencha. Kabuse tea are used as additives to control quality of Gyokuro or Sencha.

Serving for 3 person, 10g of tea, temp. temp. of hot water 70°C, volume of water 300ml, brewing time 45/60 sec.

source:

Irokuen Tea Co. Ltd

87-2 Iwanomoto-chou Kamitoba

Minami-ward, Kyoto 601-8136, Japan

www.irokuen-tea.co.jp

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