Make your teatime more enjoyable. Just follow the instructions below to learn how to brew the perfect cup of Japanese green tea.

Visit Other Relative Contents:

• Note: Before brewing...
• First of all, it is important to purchase tea leaves kept in good condition.Unlike dry oxidized teas such as black or oolong, Japanese tea leaves easily deteriorate. To keep the tea leaves in good condition, expertise and the right type of storage facilities are required. It seems that it is difficult for many importers and retailers outside of Japan to keep green tea in good condition.
• Second, it is very important that tea leaves are kept in good condition to brew flavorful green tea by a procedure suitable for each kind of tea. Keep the tea leaves away from heat, light, moisture, and strong odors. Once the package is opened, please use up as soon as possible. See "Preserving Tea Leaves" for more information.
• Third, when brewing green tea, especially high grade Gyokuro, Matcha, or Sencha, if possible, it is recommended to use soft water that contains fewer minerals. Please take a look at "Best Water for Green Tea" for further information.
• The illustrations below seem complicated but it is the best way to fully bring out the taste and flavor of Japanese green tea. The illustration is for brewing two cups of Sencha.

• Brewing Procedure for Two Servings of Sencha
1. Place 8g / 0.58oz (1.5 tablespoons) of Sencha into the Kyusu. [Figure 1]
2. Pour hot water (200ml/7.04fl oz) into two teacups or water cooler (Yuzamashi, it is much better) to adjust the water temperature. On the first pour, it will be about 80C (176F) which is the perfect temperature for brewing Sencha. (On the second pour, it will be 70C (158F) which is the perfect temperature for brewing Gyokuro.) [Figure 2]
3. Pour the warm water back into the Kyusu and wait for 1minute as the Sencha brews. [Figure 3]
4. Pour tea from the Kyusu into each teacup alternately little by little, so that the quantity and taste of the tea is equal in each cup. Please pour all of the tea out from the Kyusu until the last drop, or else the second brewed cups will not taste as well. [Figure 4]
5. High quality tea leaves may be reused three times. Brew for a slightly shorter time (40 - 50 seconds) for the second infusion. Use slightly hotter water and a longer brew time for the third and last infusion.

• 

  Figure 1

• 

  Figure 2

• 

  Figure 3

• 

  Figure 4

• Three Flavorful Infusions
  • All of our teas at Hibiki-an may be brewed three times with full flavor and excellent results. Because we use only high quality tea leaves, our tea may be reused three times.
  • Each infusion will have a unique flavor and aroma. For the second infusion, brew a slightly shorter time. For the third and last infusion, use slightly hotter water and a longer brew time to extract the full flavor and constituents.
  • For the best flavor, all three infusions should be brewed within a few hours.

The brewing procedure is the same, but the quantity of tea, water temperature, brewing time, etc. vary for each individual type of tea.
There is no manual that instructs us on one single perfect way to brew the perfect cup of tea. Although certain types of tea should generally be brewed in certain ways, it is most important to tailor the temperature of the water and waiting time to your own personal taste preference. The "Waiting time" for each tea listed below are standard brewing times. Some people may prefer to brew tea longer for a stronger flavor, or due to differences in water mineral content.

• Gyokuro or Gyokuro Karigane (2cups)
  • Tea leaves: 8g / 0.28oz (1 1/2 tablespoons)
  • Water temperature: 60 - 70C (140 - 158F)
  • Amount of water: 200ml (7.04fl oz)
  • Waiting time: 1 1/2 - 2min.
  Gyokuro's best features are its mellow taste, elegant aroma, and less bitterness. Brew with low temperature water to enhance the mellow taste and avoid any bitterness.

• Sencha or Sencha Karigane (2cups)
  • Tea leaves: 8g / 0.28oz (1 1/2 tablespoons)
  • Water temperature: 80C (176F)
  • Amount of water: 200ml (7.04fl oz)
  • Waiting time: 1min.
  Sencha's best features are the harmony and balance of its refreshing aroma, gentle astringency, and mellow taste. In this way, the refreshing aroma and the mildly bitter taste of Caffeine and Catechin are enhanced. If brewed too long time, it may become bitter. For a mellower and less brisk flavor, brew with lower temperature water for a longer time.

• Sencha Fukamushi (2cups)
  • Tea leaves: 8g / 0.28oz (1 1/2 tablespoons)
  • Water temperature: 80C (176F)
  • Amount of water: 200ml (7.04fl oz)
  • Waiting time: 40 - 45sec.
  Sencha Fukamushi is brewed much more quickly than standard Sencha. So it is best to brew Fukamushi Sencha for only a short time.

• Genmaicha or Genmaicha Matcha-iri (2cups)
  • Tea leaves: 8g / 0.28oz (1 1/2 tablespoons)
  • Water temperature: 80C (176F)
  • Amount of water: 200ml (7.04fl oz)
  • Waiting time: 1min.

• Houjicha or Houjicha Karigane (2cups)
  • Tea leaves: 8g / 0.28oz (3 tablespoons)
  • Water temperature: boiling water
  • Amount of water: 200ml (7.04fl oz)
  • Waiting time: 15 - 30sec.
  Houjicha / Houjicha Karigane is only half the weight of Sencha tea leaves; it is 50% lighter. So, please put about two times (2x) the cubical content of tea leaves in the tea pot (Kyusu). To extract the excellent nutty and smooth aroma from Houjicha, please brew the tea leaves in boiling water for a short time.

• Teabag Gyokuro, Teabag Sencha, or Teabag Genmaicha Matcha-iri (1cup)
  • Put one tea bag in a teapot or teacup.
  • Water temperature: about 80C (176F)
  • Amount of water: 120ml (4.22fl oz)
  • Waiting time: 1min.

• Teabag Houjicha (1cup)
  • Put one tea bag in a teapot or teacup.
  • Water temperature: boiling water
  • Amount of water: 120ml (4.22fl oz)
  • Waiting time: 15 - 30sec.

You can easily adjust water temperature by the following procedures

• If you pour boiling water directly into teapot (Kyusu), the water temperature is 90C (194F).
• If you pour boiling water into teacup or water cooler (Yuzamashi) once and then pour into teapot (Kyusu), the water temperature is 80C (176F), which is the perfect temperature for brewing Sencha.
• If you pour into teacup or water cooler (Yuzamashi) two times before pouring into Kyusu, the water temperature is 70C (158F), which is the perfect temperature for brewing Gyokuro. If you pour three times, the water temperature is 60C (140F), which is also the perfect temperature for brewing Gyokuro.

• 

High grade Matcha is ground into very fine powder, so it gets rich foam on top when whisked with the bamboo Chasen. However it is also easy for static electricity to build up and for Matcha to clump. In order to improve the taste and avoid lumps, we strongly recommend that you sift the Matcha before whisking for a smooth texture. This is an essential step.

There are two ways to prepare Matcha: USUCHA (thin Matcha, the standard way) and KOICHA (strong Matcha, the special way for tea ceremony). While most Matcha consumed on a daily basis is USUCHA, the Matcha enthusiast cannot resist an occasional bowl of KOICHA. Traditionally, KOICHA is for tea ceremony and other special events. For those who are new to Matcha, we recommend starting with USUCHA.

Tip for Whisking: To create a rich and foamy froth, which is an important element of USUCHA thin Matcha, first, whisk slowly over the entire bottom inside of the Matcha Bowl, so that the Chasen bamboo bristle tips touch the bottom inside of the Matcha Bowl. Then quickly whisk the upper half of the Matcha brew, moving the bamboo Chasen quickly like writing the letter "W." It is not a circular stirring motion. Move your wrist back and forth very quickly in short jerks. This method creates a nice frothy lather and helps to improve the shelf life of the bamboo Chasen.

• Preparation of USUCHA (thin and weak Matcha, the standard way)
  • Sift the Matcha for a more mellow flavor and to remove any lumps.
  • Place 2 Chashaku or 1 teaspoon of Matcha (2g / 0.07oz) into the Chawan bowl.
  • Pour 70ml (2.46fl oz) of hot water into the Chawan. The water temperature should be 80C (176F).
  • Using the bamboo Chasen, whisk the Matcha until it has a rich foam on top.
  For the best flavor, drink the USUCHA within approximately 3 minutes. If you wait too long, the rich foam will vanish and Matcha powder can collect at the bottom. The key is to whisk and then drink it right away, when it is fresh and covered in foam.

• Preparation of KOICHA (thick and strong Matcha, the special way in tea ceremony)
  • Sift the Matcha for a more mellow flavor and to remove any lumps.
  • Place 4 Chashaku or 2 teaspoons of Matcha (4g / 0.14oz) into the Chawan bowl.
  • Pour 50ml (1.76fl oz) of hot water into the Chawan. Using the bamboo Chasen, gently stir the Matcha into the water. Unlike USUCHA, KOICHA will not get a rich foam on top.
  • Tip: After drinking KOICHA, some Matcha will remain in the Chawan. Pour 30ml (1.18fl oz) of hot water into the Chawan and whisk like USUCHA. (This is not part of the tea ceremony.)
  Only high quality Matcha is suitable for KOICHA, such as our Matcha Pinnacle, Matcha Super Premium, or Matcha Premium. Otherwise the tea may taste quite bitter.

• 
• 
• 
• 

The Bottle Shaking method is a casual preparation technique by which you can enjoy drinking genuine Matcha anywhere, anytime, freely. For the Bottle Shaking method we usually recommend entry grade of Ceremonial and Culinary grade Matcha. Ceremonial high grade Matcha has a good flavor even when prepared by using the Bottle Shaking method, though it is preferable to prepare high grade Matcha by whisking with the bamboo Chasen.

• Bottle Shaking Method
  • Put 2 Chashaku or 1 teaspoon of Matcha (2g / 0.07oz) into a PET plastic bottle, canteen, or anything with a capacity of approximately 500ml (17.6fl oz) and a lid.
  • Pour 200ml - 350ml (7.04fl oz - 12.3fl oz) of cool or room-temperature water (*) into the plastic bottle or other container.
  • Shake the plastic bottle quickly and boldly 10 to 20 times.
  • Drink directly from the bottle.
  • If drinking at intervals, shake the plastic bottle each time just before drinking. Please consume within a few hours.
  (*) Do NOT pour hot water into the bottle. It is dangerous as it can make the bottle inflate. Use only cool or room-temperature water.

• 
• 
• 
• 

Matcha shopping category

The most important elements which create the taste and aroma of Japanese green tea are Catechin, Theanine (amino acid), and Caffeine.

1. Flavor and Features of Each Element

(*) For more information, please visit Green Tea for Health page.

2. Tips to Modify or Adjust the Flavor
- For a softer and mellower flavor, brew with lower temperature water for a longer time. In this way, more Theanine is extracted and less Catechin and Caffeine are extracted.
- For a sharper or more astringent flavor, brew with higher temperature water for a shorter time. In this way, more Catechin and Caffeine are extracted. Be careful not to brew too long, as it can become quite bitter.

When brewing green tea, especially Gyokuro and Sencha, it is recommended to use soft water that contains fewer minerals. Hard water is not suitable for Japanese green tea because it does not fully bring out the tea's flavor. (Although it is said that generally hard water is not suitable for Japanese green tea because it does not fully bring out the tea's flavor, some hard water too, seems not to spoil Japanese green tea's sensitive taste and aroma as follows.)

Recommended Soft Water

• Volvic (France)
• Mont Calm (France)
• S.Bernardo (Italy)
• Spa (Belgium)
• Luso (Portugal)
• Norwater (Norway)
• Viking Springwater (Norway)
• Alaskan Glacier Gold Water (United States)
• Crystal Geyser (United States)
• Rocky Mountain (United States)
• Aquator (Canada)
• Bourassa Canadian (Canada)
• Bottled water from Japan

Recommended moderately-Hard Water

• Evian (France)
• Valvert (Belgium)
• Highland Spring (United Kingdom)
• Naya(Canada)

We tried brewing Japanese green tea with Contrex (France), a common brand of hard water. Though the taste and aroma was a little different from green tea brewed with soft water or moderately-hard water, the taste and aroma was fine and did not diminish the Japanese green tea's sensitive taste and aroma.

• Contrex (Mineral constituents of 100ml/3.52fl oz)
  Calcium: 48.6mg, Magnesium: 8.4mg, Sodium: 0.91mg

To enjoy the excellent flavor of Japanese tea, water is an important factor. If you brew tea by chlorinated tap water and the chlorine smell affects the tea flavor, you will be able to resolve the problem quite easily. You can almost fully remove the chlorine smell of tap water by either of following two methods.

• Method 1
  When you boil water, please allow the water to boil for more than two minutes.
  
  
• Method 2
  Fill a pitcher with water and let it sit uncovered in open air for 5 to 10 hours before brewing tea. If you brew tea in the morning, please let the water air out overnight.

• 
• 
• 

• Cardinal Rules for Preserving Tea Leaves
  Freshness is one of Japanese green tea's most important qualities. Unlike dry oxidized teas such as black or oolong, it does not last forever. Tea leaves easily deteriorate from contact with oxygen, ultraviolet light, humidity, or high temperatures.
  Green tea should be kept away from heat, light, air, moisture, and strong odors. Once the package is opened, we strongly recommend that you use the tea leaves up as soon as possible. We also recommend that you purchase a small amount of tea leaves that you can use up in a short time.
  

• Procedures for Preserving Tea Leaves
  Green tea should always be kept sealed in a clean, odor-free, airtight container, and should be opened as little as possible to minimize its exposure to the elements. The container should be as small as possible to keep the amount of air in contact with the leaves to a minimum. You may also use the original packaging. Fold down the top of the bag, seal with a clip or rubber band, and place it in a storage container. It's best to keep green tea in an airtight steel canister known as a Chazutsu.
  A package of our Japanese green tea is specially designed to preserve fresh taste and flavor for a long time. An unopened package of our green tea will keep ideal freshness for six months if stored at cool temperature (under 20C / 68F) in a dark place.
  If you would like to keep your tea leaves fresh for a longer time, we recommend that you put the unopened package in the refrigerator. It will stay fresh for one year.
  

• 

• Procedures for Preserving Matcha
  Matcha is ground into a fine powder, so it deteriorates more easily than other tea leaves such as Gyokuro and Sencha because there is more surface area exposed to the air. Once the package is opened, we strongly recommend that you use it up as soon as possible.
  An unopened package of our Matcha will keep ideal freshness for about three months if stored at cool temperature (under 20C / 68F) in a dark place.
  If you would like to keep your Matcha fresh for a longer time, we recommend that you put the unopened package in the refrigerator. It will stay fresh for one year.
  

• About Long Term Tea Storage in the Refrigerator
  Though the refrigerator is an ideal place to keep green tea fresh, it should be stored away from anything with a strong odor. The air easily builds up condensation on the tea package some minutes to hours after being taken out from the refrigerator. So, we do not recommend storing open packages in the refrigerator. Please store only unopened packages in the refrigerator. After taking an unopened package out of the refrigerator, we recommend waiting a few hours to a day until the temperature of the package is the same as room temperature. In this way, condensation will not adversely affect the tea quality.
  

Shopping Category

It is very important to purchase tea leaves that have been kept in good condition. Even if you follow all the instructions above on how to carefully store and brew green tea, if you purchase tea leaves that have not been kept in good condition by the farmer, wholesaler, importer, and retailer, you will never enjoy the excellent flavor of Japanese green tea.
Japanese green tea usually deteriorates when it is transported out of Japan and afterward, because of poor quality control procedures. To keep tea leaves in good condition, expertise and the right storage facilities are required.
To transport Japanese green tea leaves out of Japan, it is necessary to specially consider the temperature, packaging, transportation route, and other elements that adversely affect the tea quality. Unfortunately, most groceries, online shops, and other sellers of Japanese tea do not keep their tea leaves in good condition because they lack expertise and the correct type of storage facilities.

Would you like to try Japanese tea a little specially? We would like to introduce three different ways to enhance your tea brewing experience. We are certain that they will deepen and expand your green moment.

1. You can "slow-brew" Gyokuro or Sencha with lower temperature water for a longer time. Matcha may also be prepared with lower temperature water. In addition, this method can be used for Kuradashi teas. It enhances the soft and mellow characteristics of each tea and creates a more relaxing atmosphere as you wait for your tea to brew.
   
   - Gyokuro is usually brewed with 60-70C (140-158F) water for 1 1/2 to 2 min. For a softer, mellower flavor, use lower temperature water: 55C (131F) for 2 to 2 1/2 min.
   - Sencha is usually brewed with 80C (176F) water for 1 min. For a softer, mellower flavor, use lower temperature water: 75C (167F) for 1 1/2 min.
   - Matcha is usually prepared with 80C (176F) temperature water. For a softer, mellower flavor, use lower temperature water: 70C (158F).
   
   
2. To intensify the depth of flavor, you can increase the quantity of tea leaves or Matcha. Use 1.2 times the usual amount of tea leaves or Matcha. The enhanced deep and mellow flavor intensifies the differences between and unique characteristics of each individual tea. Especially in the case of Sencha, we recommend you brew with lower temperature water as above to avoid a taste that is too bitter.
   
   
3. Special tea ware, such as handcrafted tea ware or Hohin teapot, also creates a different tea experience. The flavor and aroma of tea will subtly change, depending on the shape, size, thickness, and material (ceramic, porcelain, glass, etc.) of the vessel. In addition, the appearance of the tea ware has an effect on your perception of the experience. Handcrafted tea ware, especially earthenware is subtly different in individual details and has a special, personal warmth of the artisan. It is relaxing to gaze at handcrafted tea ware and enjoy Japanese tea leisurely. Hohin is a small size Kyusu teapot without a handle and is used to brew only the highest grade Uji tea. The size is usually 100ml (3.52fl oz) or more, and should be used together with small size Yunomi cups like 50ml (1.76fl oz) or more. It is a unique experience to brew high grade Japanese green tea by Hohin.
   
   In the case of Matcha, curious to say, the style of bowl has a profound effect on the tea drinking experience. The feel of holding the bowl in your hands, the texture of the smooth or rough ceramic on your mouth, and the visual appearance makes you experience the Matcha flavor differently. Would you try to prepare Kuradashi Matcha with a Matcha Bowl that differs from your everyday bowl? For example, Raku Yaki feels very soft and warm to the touch by hands or mouth, elegant painted Matcha Bowl soothes your eyes and heart, earthenware Matcha Bowl reminds you of the beauty and depth of clay, fire, and nature.
   
   

The three methods above can be tried separately or all together at once. The methods are not difficult to try, but the result provides a truly unique experience of flavor and atmosphere.

• 
• 
•