Brewing Instructions
With all Japanese teas (Gyokuro, Sencha, Genmaicha, and Houjicha) except for Matcha, you can ingest large amounts of the beneficial constituents by brewing the same leaves 3 times.
It is said that 30% to 50% of the constituents are extracted into water by brewing tea leaves 3 times.
BREWING HOJICHA
- Hojicha or Hojicha Karigane (2cups)
- Tea leaves: 3 tablespoons (7-8g)
- Water temperature: boiling water
- Amount of water: 200ml (7.04fl oz)
- Waiting time: 15 - 30sec.
BREWING GYOKURO
- Gyokuro or Gyokuro Karigane (2cups)
- Tea leaves: 1 1/2 tablespoons (7 - 8g)
- Water temperature: 140 - 158F (60 - 70C)
- Amount of water: 200ml (7.04fl oz)
- Waiting time: 1 1/2 - 2min.
BREWING SENCHA
- Sencha or Sencha Karigane (2cups)
- Tea leaves: 1 1/2 tablespoons (7 - 8g)
- Water temperature: 176F (80C)
- Amount of water: 200ml (7.04fl oz)
- Waiting time: 1min.
PREPARATION OF MATCHA
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.
- 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) into the Chawan bowl.
- Pour 70ml (2.46fl oz) of hot water into the Chawan. The water temperature should be 176F (80C).
- Using the bamboo Chasen, whisk the Matcha until it has a rich foam on top.
- 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) into the Chawan bowl.
- Pour 50ml (1.76fl oz) of hot water into the Chawan and whisk with the bamboo Chasen. Unlike Usucha, Koicha will not get a rich foam on top.
