Brewing and Storage

Brewing the perfect cup of green tea (Suggestion)

How to brew Sencha & Fukamushicha

How to brew Banch, Hojicha & Genmaicha

How to brew Gyokuro

How to brew Mizudashi-sencha

Storage

Brewing the perfect cup of green tea (Suggestion)

Good tea depends on the quality of the tea leaves and the amount used, the water temperature, the amount of water added, and the time that the leaves are left to steep before the tea is poured. All these factors are important. You can make a perfect cup of green tea by understanding and making full use of the characteristics of each kind of tea leaf.

　The correct water temperature

Remember that the catechins and caffeine (the basis of the astringency and bitter flavor) will dissolve better in water at a higher temperature. If the water is not too hot, amino acids, such as theanine (the basis of the sweetness flavor) and glutamine, will dissolve better in it.

The sweetness flavor components tend to dissolve at low temperature and the astringency components at high temperature. Therefore depends on how you brew your tea makes difference. For your information, gyokuro and high grade sencha contains high in theanine(the sweetness flavor).

The following chart is a guide to the best way to brew each type of green tea, although the amount of tea leaves, water temperature and steeping time can be adjusted according to your personal preferences, moods and purposes.

	Tea cups	Amount of tea leaves	Water temperature	Steeping time	Amount of water
Gyokuro(HG）	3	10g	50℃	150secds.	60ml
Gyokuro（R）	3	10g	60℃	2mins.	60ml
Sencha（HG）	3	6g	70℃	1mins.	180ml
Sencha（R）	5	10g	90℃	1mins.	450ml
Fukamushi	5	7g	80℃	20 secds.	300ml
Bancha, Hojicha	5	15g	Boiling water	30secds.	650ml

HG: High Grade, R: Regular

For the second brewing
Most of active ingredients are extracted at first brewing. Therefore use hotter water and steep shorter than the first brewing.

Water Quality
It is very important selecting the water. The quality of water affects the taste, color and aroma of tea. Soft water (fewer minerals) is ideal for green tea compared to hard water (high minerals). Hard water will make the taste of tea weak. The water from tap can be used if you boil the water. Chlorine can be removed from tap water by boiling for more than 3 to 5 minutes.

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How to brew Sencha & Fukamushicha

	Cool down by pouring the boiling water into cups. (Water temperature: Refer to above chart)		Place the tea leaves into the tea pot. 6-10g for 3-5 cups.
	Pour the cooled down water into the tea pot. (Steeping time: Refer to above chart)		Pour alternately to ensure the amount and density is even for all cups. Also make sure there is no tea left in the tea pot.

Perfect brewing temperature: 70-80 ℃
10 seconds steeping time for the second brewing.

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How to brew Bancha, Hojicha & Genmaicha

	Place the tea leaves into the tea pot. About 15g for 5 cups.		Pour the proper quantity of boiling water (130ml per cup) and leave it steeping for about 30 sec.Be sure to use boiling water.
	Pour alternately to ensure the amount and density is even for all cups. Also make sure there is no tea left in the tea pot.

Perfect brewing temperature: 80-100 ℃
For the second brewing: Use hotter water and steep shorter than the first brewing.
For another brewing: The active ingredient of tea is almost extracted by the second brewing. Replace the new tea leaves for the another brewing.

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How to brew Gyokuro

	Cool down by pouring the boiling water into tea pot. (Water temperature: Refer to above chart)		Next warm the teacups by pouring boiling water into them. Use small cups for gyokuro(Water amount: 20ml per cup)
	Place the tea leaves into the tea pot. About 10g for 3 cups.		Pour the cooled down water into the tea pot. (Steeping time: 2 minutes, until the rich flavor is extracted.)
	Pour alternately to ensure the amount and density is even for all cups. Also make sure there is no tea left in the tea pot.

Perfect brewing temperature: 35-40 ℃
For the second brewing: Use cooled down water and steep for 30 seconds.

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How to brew Mizudashi-sencha (Made with cold water)

	Place a Mizudashi-sencha tea bag(10g) into a 1L jug with cold water.		Let it steep for 10-15 minutes and squeeze extract out of a tea bag. Strong extract will make the cold tea tasty.
	Remove the tea bag, then place the jug in the refrigerator to chill. Try not to store the tea too long to ensure the freshness and quality.

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Storage

Avoid from moisture, air, sunlight and heat. Stored away from strong odors as well.

Once you have opened the package, keep the tea in an airtight container/canister and stored it cool and dry place.Transparent container/canister is not recommended as this through sunlight. Store in a refrigerator if possible, it will keep the tea fresh. But remember the tea will absorb strong odors from other food if it is not properly sealed. It is worthwhile to separate tea in smaller portions, if it store in a refrigerator to avoid tea comes into contact with air. The tea takes out from a refrigerator, leave it until room temperature before opening package/container/canister to avoid absorb moisture.

However, if the tea (even opened) is properly stored (at room temperature), it will be preserved in good condition for half month in summertime and a month in wintertime.

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