The flavor and aroma of Japanese tea change depending on the water temperature, the amount of tea leaves, and the steeping time.
With a few simple adjustments to the brewing method, you can bring out the unique characteristics of each tea. In this article, we'll introduce the basics of brewing Japanese tea with a kyusu (Japanese teapot).
Adjusting the Water Temperature
The temperature of the water is essential when brewing tea.
For sencha and gyokuro, using water cooled to an appropriate temperature helps reduce astringency while bringing out the tea's umami and sweetness.
On the other hand, for hojicha and genmaicha, using hotter water allows you to enjoy their fragrant, roasted aroma.
Guide for Water Temperature and Steeping Time
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Sencha: 70–80°C / approx. 1 minute
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Gyokuro: 50–60°C / approx. 2 minutes
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Hojicha: 90–100°C / approx. 30 seconds
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Genmaicha: 80–90°C / approx. 30 seconds to 1 minute
Gyokuro is typically brewed with a smaller amount of water. These temperatures and steeping times are general guidelines, so please also refer to the brewing instructions provided with each product.
Brewing Delicious Tea with a Kyusu
First, put the amount of tea leaves for the number of people into the kyusu.
When brewing sencha or gyokuro, first pour boiling water into teacups or a yuzamashi (a vessel used to cool hot water). Once the water has cooled to the appropriate temperature, pour it into the kyusu.
Once the tea has steeped, pour a little into each cup in turn. This technique, called mawashi-tsugi, helps ensure that each cup has a consistent strength and flavor.
Finally, it is important to pour out every last drop of tea from the kyusu.
Enjoying the Second Steep
For teas like sencha and gyokuro, you can enjoy not only the first steep but also a second one.
For the second steep, it is common to use slightly hotter water than the first and a shorter steeping time.
The second infusion often offers a different balance of aroma and flavor, allowing you to enjoy another side of the tea.
For Matcha and Tea Bags
Unlike tea leaves brewed in a kyusu, the traditional way to drink matcha is to add hot water to the powder and whisk it with a chasen (bamboo whisk).
Tea bags offer a convenient way to enjoy Japanese tea without measuring loose tea leaves. Please follow the brewing instructions for each product, as the recommended water volume and steeping time may vary.
Experiment with these simple techniques to find the brewing method that best suits your tea and personal taste.