It is not enough to have a high quality green tea to appreciate the flavor, you must also respect the preparation that differs according to the varieties of green tea.
You do not always think about it, but water is also an important element that can alter the taste if you do not pay attention. It is recommended to always use fresh water.
In Kyoto we are lucky to have a lot of fresh water from the mountains.
Whatever the variety of your green tea or its quality a fresh water will help the tea to express itself fully.
Then boil the water at 100 degrees Celsius. If you can get a kettle that indicates temperatures it is convenient for the following steps.
The more noble the tea (such as gyokuro) the lower the water temperature and the longer brewing time. The less hot water accentuates the sweetness of the tea while the boiling water will reinforce its astringency.
A high quality tea can be infused several times.
For the second infusion time will be shortened by 2/3 (for example: first infusion: 150 seconds → second: 100 seconds). In addition, the temperature of the water must be hotter.
Of course these proportions are indicative and vary depending on the quality of tea, brands and personal taste of each. We based ourselves on the recommendations of the sommelier of Fukujuen for quality tea. For example for an ordinary sencha it is better to brew at 100 ℃.
Although it is consumed in small quantities, the gyokuro has the advantage of being infused 3 to 4 times depending on its quality.
This is also the pleasure of lovers of gyokuro, its flavor very sweet at first becomes more astringent over the infusions.
To benefit even more from the benefits of gyokuro we strongly recommend that you consume the leaves after infusion with soy sauce or konbu, it's delicious.
Matcha is a high quality green tea that has been ground to turn it into a very fine powder.
It therefore requires special preparation.
As for green teas leaf to brew, it is important to use fresh water.
To carry out a marcha it is advisable to use the following tools
Of course the most important tool is the whip
It depends on how you prefer to drink it