"Preparing Japanese greentea"
- Use soft water - It is recommended that you use soft water to draw out the smooth, delicious flavor of the tea.
- Warm the teapot and bowls - Warming the teapot and bowls before pouring the tea prevents the tea from cooling and also enhances its flavor.
- Use hot, but not boiling, water - Boiling water tends to strengthen the bitterness found in tea. For a more natural flavor, let the water cool slightly before using it to make tea.
- Slightly cool the boiled water by pouring it into the teacups.
- Put the tea leaves in.
- Pour in the slightly cooled hot water.
- Wait a bit...
- Serve equally into each teacup until the final drop is poured.
|English||Green tea||Deep-steamed green tea||Green tea with Maccha and roasted-rice||Roasted Japanese tea|
|Chinese characters and Hiragana
||煎 茶||深蒸し茶||抹茶入り玄米茶||焙じ茶 or ほうじ茶|
|Pronounce in Japanese
|Description||This is the green tea most frequently consumed in Japan.
To produce Sencha, the tea buds are steamed at first, massaged several times by different machines,and finally well dried.
Tea leaves of high-grade sencha produce a gentle fragrance and an excellent balance of savory umami taste and astringency.
|This variety is made by steaming the tea leaves for two to three times the length of regular sencha.
Easier to brew than sencha, it has a rich taste with understated bitterness and astrigency.
|Maccha-iri-Genmaicha consists of sencha, high-temperature-roasted rice and Maccha.
The green tea flavor and fragrant aroma are popular with both adults and children.
|Hojicha is a sencha roasted at a high temperature until its color changes to brown.
This tea has a savory aroma and a light taste. The caffeine content is relatively low so it si recommended for children and for a relaxing drink before bedtime.