How to Brew Tasty Green Tea

Japanese Green Tea KIYOSEN

How to make a good tea

Japanese tea has varieties such as Gyokuro, Sencha, Bancha and Houjicha. Each tea contains: tannin (catechin) giving it its bitterness and an astringent taste, caffeine its bitterness; amino acid its 'umami' and sweetness; and sugars its sweetness. To enjoy its aroma and flavor, it is necessary to serve it knowing the properties of those taste characteristics.

Here is the introduction of how to make Sencha, Gyokuro and Matcha from Uji, according to their individual characteristics.

How to make Sencha (for three people)

The most important thing is the balance of the bitterness and astringent taste of tannin and umami of amino acid in Sencha. High quality green tea such as Gyokuro and High quality Sencha are prized because they containe high amounts of amino acid and strong umami tastes.

Therefore, with high quality Sencha, using about 70 ?Ehot water is recommended. Water of this temperature prevents extracting tannin, and boosts the umami of amino acid which can be extracted with lower temperature hot water.

1. Pour 180cc of boiling water into three tea cups and leave it until the temperature goes down to about 70 to 80°C (Water temperature will decrease 5 to 10 each time it is moved to other cups. Use the containter called Yuzamashi to cool down the water if necessary.) 2. Put 10 grams of tea leaves (two tablespoon) into the tea pot. 3. Pour the water at the correct temperature into the pot, put the lid on and leave it for 45 seconds to one minute. 4. Pour a half-cup of tea into each cup in order. To make sure each tea has the same concentration, pour the cups 1-2-3 first, then finally in order of 3-2-1.

How to make Gyokuro (for three people)

1. Pour 60 cc to 70 cc of boiling water into the Yuzamashi, and leave it until the temperature goes down to about 40°C to 60°C. Put 10 grams of tea leaves (two tablespoon) into the pot. 3. Pour the water at the correct temperature into the pot and leave it for one to two minutes. 4. Pour the tea into each cup in order. Make sure each tea has the same concentration. The second time, pour water at a higher temperature and steep it longer to obtain a higher extract. Make sure not to leave any water in the pot. If water is left in the pot, it will fume the tea leaves and ruin the taste. Sliding open the lid of the pot is recommended for better tasting tea.

How to make Matcha

It is easy to make Matcha. Prepare the Matcha powder, tea scoop, bamboo tea whisk and tea cup. These can be substituted with other utensils.

1. Put one scoop of matcha powder (one teaspoon) into a warmed cup. 2. Pour 70 to 80 cc of 80°C water into 1/3 of the cup. 3. Hold the cup and stir it with the bamboo tea whisk which is held with the index finger, middle finger and thumb. Stir it gently at first to mix the powder and water, then shake the whisk back and forth quickly using your wrist making a fine whisking motion, and slow down to smooth the serface, then remove the whisk slowly and quietly.

How to make tea with a teapot

A teapot (Kyusu) is used to pour the tea. Put the dried tea leaves in the Kyusu, pour hot water, wait for the leaves to open, tilt it, and then the tea water comes out.

The Kyusu was invented in China and has been used in countries which have a tea culture for a long time, especially in Asia.

In western Europe, especially in Great Britain, with the culture of black tea, the Kyusu has been used since the 17th century.

The Kyusu was developed in each tea culture country, and sometimes accessory utensils are used. For example, in Japan, in accordance with Gyokuro development, there is the combined use of the Kyusu and the "Yuzamashi" (a container which is used to cool down the water).


Japanese Green Tea Kiyosen
Kiyosen Co., Ltd.
8 Nishide Iwayama
Ujitawara, Kyoto 610-0261


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