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Brewing Japanese green tea is a delicate process, each step crucial in ensuring that the tea is prepared to bring out the best flavor and aroma. Steep the tea in water that is too hot, and the leaves will lose their rich taste and become bitter, but steeping the tea in water that is not hot enough can leave the drink lacking the nutrients a perfectly brewed cup should have. Using a yuzamashi water cooler goes hand-in-hand with brewing Japanese green teas.
Producing the perfect balance for your green tea can be difficult, but with a yuzamashi water cooler and a bit of practice, anyone is perfectly capable of brewing a perfect cup of green tea.
Before you begin, make sure your tea set is ready for use, laying out the teapot, your green tea of choice, and however many cups you need. Keep in mind that the number of teacups, as well as how many steeps you desire, will affect how much water you need.
In order to have a steaming hot cup of tea, you need hot water. Boil the water using your method of choice before transferring it into your selected amount of teacups, preemptively warming the cups and ensuring that the tea will be evenly distributed. After that, pour the water into the yuzamashi, beginning the cooling process.
This step can vary for different types of tea. While this is the optional method of preparation for Sencha and Genmaicha, Gyokuro requires a bit more of a wait between the cup to the yuzamashi to the teapot.
As your water cools, measure out the desired amount of tea leaves you need and place them in the teapot. This amount will depend on the number of people you will be serving, but the customary amount is usually about 6 grams.
Once the water has cooled, it’s time to gently pour the water from the yuzamashi into the teapot to steep the green tea leaves. The leaves should be allowed two minutes to steep, and the pot should be left alone, as any unneeded movement of the leaves could affect the brew and its taste.
The trick to properly pouring and serving Japanese green tea is to line the cups up in a row and fill each one up a little at a time, doubling back to add to each cup. Pouring the tea this way ensures that each cup of tea tastes the same for each drinker, as the tea will not be too diluted or too concentrated for anyone. Make sure you pour every last drop of the tea into the cups before you begin the next steep. Failing to do so could cause the next steep to taste bitter.
For your final step, be sure to truly savor each sip of your green tea, allowing your body and mind to relax and absorb every bit of its natural flavors and antioxidants.
Gyokuro Isshin shade-grown green tea is an organic Asatsuyu Gyokuro that has a mellow umami flavor and unique sweetness. The unique harvesting process of Gyokuro produces a jade-colored tea that is rich in nutrients.
If you want to read more articles on brewing guides, check them out here:
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