JAPANESE TEA

SENCHA and TAMARYOKUCHA

Here are simplified directions to prepare sencha with a traditional Japanese set consisting of regular sized teapot (kyusu), yuzamashi (water cooler), and three teacups.

1. Bring freshly drawn, cold water to a boil in a kettle.
2. When water is at a gentle boil, remove heat.
3. Pour 6 oz. of water into yuzamashi.
4. Proceed to pour water into the teapot, then pouring that water into the cups.
5. Pour the water back into the yuzamashi.
6. Add 1-2 tsps of sencha to the kyusu.
7. When the water has reached the desired temperature, pour the water into the kyusu and allow to steep for the desired time.
8. When ready, pour a bit of tea from cup to cup, going back and forth until the kyusu is empty.

SENCHA can also be prepared casually using a glass or porcelain teapot. The following instructions are for a one cup serving.

1. Bring freshly drawn, cold water to a boil in a kettle
2. When water is at a gentle boil, remove heat.
3. Pour 6 oz. water into the serving cup.
4. Proceed to pour water into the teapot, then pouring that water into the cup.
5. Add 1-2 tsps of sencha to the teapot.
6. When the water has reached the desired temperature (160 - 170 F), pour the water from the cup into the pot.
7. Steep for 1-2 minutes.
8. When ready, swirl the pot slightly. Then pour and strain into the serving cup.

GYOKURO

The highest grade of Japanese leaf tea, gyokuro is renowned for its rich, vegetal flavor. Because it is shade grown, it contains a higher proportion of amino acids and theanine, the elements that give its truly distinctive taste. Gyokuro is best prepared at a low water temperature, as it brings out higher amounts of the amino acids and theanine. Traditionally, gyokuro is served on special occasional and sipped in small quantities, in similar fashion to a liqueur. The better the gyokuro, the lower the temperature it should be made at.

Here are simplified directions to prepare gyokuro with a traditional Japanese set consisting of a small teapot (kyusu), yuzamashi (water cooler), and three small teacups.

1. Bring freshly drawn, cold water to a boil in a kettle
2. When water is at a gentle boil, remove heat.
3. Pour 3 oz. water into yuzamashi.
4. Proceed to pour water into the teapot, then pouring that water into the cups.
5. Pour the water back into the yuzamashi and allow to cool.
6. Add three teaspoons of gyokuro to the kyusu.
7. When the water has reached the desired temperature, pour the water into the kyusu.
8. Steep for 2-3 minutes.
9. When ready, pour a bit of tea from cup to cup, going back and forth until the kyusu is empty.

Though more of a premium tea, gyokuro can also be enjoyed casually as well. The following directions use less tea leaves and more water to an infusion that's intriguing yet easy to enjoy. You can use a regular Western pot to prepare gyokuro this way.

1. Bring freshly drawn, cold water to a boil in a kettle
2. When water is at a gentle boil, remove heat.
3. Pour 6 oz of water into the teapot, then pouring that water into the serving cup and allow to cool.
4. Add 2 tsps of tea to the pot.
5. When the water has reached 140-150 F, pour into the teapot.
6. Steep for 1.5 - 2.5 minutes.
7. When ready, swirl the pot slightly. Then pour and strain into the serving cup.

HOJICHA, BANCHA, and GENMAICHA

Hojicha, bancha, and genmaicha are everyday teas that can be enjoyed at any time. Because they are comparatively low in flavor components, they can all be prepared at a high temperature of 194-203 F in order to extract the most satisfying flavor. Here are simplified directions to prepare these teas for with a traditional Japanese set consisting of a 22 oz teapot and 5 cups.

1. When water is at a gentle boil, remove heat.
2. Proceed to pour water into the teapot, then pouring that water into the cups. Discard of the water.
3. Add 5 to 7 spoons of tea to the teapot.
4. When the water has reached the desired temperature, pour the water into the pot.
5. Steep for 30 seconds to 1 minute.
6. When ready, pour a bit of tea from cup to cup, going back and forth until the kyusu is empty.

Like sencha, these teas can be easily prepared using a Western-style teapot. The following instructions are for one individual serving.

1. Bring freshly drawn, cold water to a boil in a kettle
2. When water is at a gentle boil, remove heat.
3. Proceed to pour 6-8 oz. of water into the teapot, then pouring that water into the serving cup.
4. Add 1-2 tsps of tea to the teapot.
5. Pour the water into the pot.
6. Steep for 30 seconds to 1 minute.
7. When ready, swirl the pot slightly. Then pour and strain into the serving cup.

MATCHA

Matcha, powdered green tea, is the centerpiece of Chado, commonly known as the Japanese tea ceremony. However, it is enjoying a wide popularity at the moment because of its rich, intense flavor and its high concentration of antioxidants and vitamins. To prepare matcha in a traditional manner, one needs a tea bowl and a bamboo whisk (chasen). The bamboo whisk is an important part, as the fine bamboo strands help to dissolve the matcha into the water while creating a pleasant, light froth. A regular metal whisk is not fine enough to dissolve the matcha properly.

1. Bring freshly drawn, cold water to a boil in a kettle
2. When water is at a gentle boil, remove heat.
3. Pour water into tea bowl to warm. At this point, you may soften the whisk in the water. When done, pour out the water.
4. Wipe bowl with clean, dry cloth.
5. Add 1 tsp (3g) of matcha to the bowl
6. Allow water to cool to approximately 120 - 140 F.
7. Pour 2 oz. of water into the tea bowl.
8. Whisk the matcha thoroughly in a back and forth motion until the powder is dissolved. This will take about 1-2 minutes.
9. Serve and enjoy.

Similar to espresso, matcha is best when drunk quickly right after it is made. Be sure to thoroughly clean the chasen in hot water shortly after making the matcha.. Allow to dry on a chasen holder.

Nowadays, people are enjoying matcha the world over in cafs, restaurants, and at home in Japan and abroad. Often, matcha is served in a variety of ways-warm, iced, and in blended drinks. Feel free to experiment and find your own way to enjoy this classic tea.

CHINA

Over the centuries, the Chinese have developed a myriad of green teas, either steaming or pan firing the leaves to create a crisp, fresh, mouthwatering flavor. While one can use water slightly under boiling temperature, you'll nice a sweeter, cleaner flavors if you use water around 176 F. To prepare the best green teas, one uses a gaiwan or zhong-a lidded cup with an accompanying saucer. Originally created during the Ming dynasty , the gaiwan allows one to easily control the water temperature in order to extract the very best flavor. A traditional gaiwan set includes the gaiwan, a serving pitcher, and small tasting cups. Modern gaiwans often include a large serving cup for one person. These are simplified instructions for a single gaiwan and serving cup that you can use to prepare most Chinese green teas.

1. When water is at a gentle boil, remove heat.
2. Fill the gaiwan with water to warm it and pour into the serving cup.
3. Add 1 - 3 tsps of tea leaves to the gaiwan.
4. Pour a little bit of water onto the leaves, then pour off using the lid and saucer to hold back the leaves. Called "rinsing," this preparatory process warms the leaves, preparing them to be steeped.
5. When cooled to 176 F, pour the water from the serving cup into the gaiwan.
6. Steep the leaves uncovered for 2-3 minutes.
7. Using the lid, strain the tea into the serving cup.
8. Because of their processing Chinese green teas can usually be steeped several times. To resteep the same leaves, add water at a higher temperature and steep for a longer period of time.

Chinese green tea can also be prepared in a Western teapot

1. Bring freshly drawn, cold water to a boil in a kettle
2. When water is at a gentle boil, remove heat.
3. Pour 6 oz. water into the serving cup.
4. Proceed to pour water into the teapot, then pouring that water into the cup.
5. Add 1-2 tsps of green tea to the teapot.
6. When the water has cooled sufficiently, pour the water over the leaves and steep for 2 to 3 minutes, leaving the lid off if possible.
7. When ready, pour and strain into the serving cup.
8. As with the gaiwan, to resteep the same leaves, add water at a higher temperature and steep for a longer period of time. Enjoy the different range of flavors that appear with each infusion.

OOLONG TEA

Out of all the tea varieties, oolong teas often offer some of the most intriguing flavors. Oolongs are allowed to oxidize anywhere from 20% to 80% before the process is halted by firing. Lightly oxidized oolongs have a greener color, while the more heavily oxidized teas are darker in color. Like Chinese green teas, the lighter green oolongs are best prepared in a gaiwan. The preparation is quite similar to that of green teas.

1. Bring freshly drawn, cold water to a boil in a kettle.
2. When water is at a gentle boil, remove heat.
3. Fill the gaiwan with water to warm it and pour into the serving cup.
4. Add 2 - 3 tsps of tea leaves to the gaiwan.
5. Pour a little bit of water onto the leaves, then pour off using the lid and saucer to hold back the leaves. Called "rinsing," this prepatory process warms the leaves, preparing them to be steeped.
6. When cooled to 176 - 185 F, pour the water from the serving cup into the gaiwan.
7. Steep the leaves uncovered for 2 - 3 minutes.
8. Using the lid, strain the tea into the serving cup.
9. Because of their processing Chinese green teas can usually be steeped several times. To resteep the same leaves, add water at a higher temperature and steep for a longer period of time.

Darker oolongs are best enjoyed when prepared in an earthenware, yixing pot, renowned for retaining heat and absorbing the flavor of the tea. For that reason, a yixing pot should be reserved for one kind of oolong. The following directions for a Yixing pot have been simplified for a single 6 - 8 oz. serving.

1. Bring freshly drawn, cold water to a boil in a kettle.
2. When water is at a gentle boil, remove heat.
3. Use a yixing pot that holds 6 to 8 oz of water. Be sure that it has already seasoned for the oolong to be made.
4. Before tealeaves are placed within a pot, fill teapot with hot water then pour more hot water into teacups to warm. Proceed to pour out.
5. Use 2 - 4 tsps of tealeaves in the pot.
6. Fill the pot with hot water, then pour out. This "rinsing" of the leaves prepares the leaves for infusion.
7. Refill with hot water and steep for 2 - 3 minutes.

Both green and dark oolongs can be prepared in a Western style teapot. However, oolongs come out best when the leaves can expand to exactly the volume of the teapot. Hence, it is best to make a single serving of oolong in a small teapot if possible.

1. Bring freshly drawn, cold water to a boil in a kettle 2. When water is at a gentle boil, remove heat.
2. Pour hot water into the teapot, then pour that water into the cup and discard
3. Add 2-3 tsps of oolong tea to the teapot.
4. "Rinse" the leaves by covering with hot water and pouring off immediately.
5. Add 6 oz of hot water and steep for 2 to 3 minutes
6. When ready, pour and strain into the serving cup.
7. To resteep the same leaves, add water at a higher temperature and steep for a longer period of time. Enjoy the different range of flavors that appear with each infusion.

TAIWANESE OOLONG may be brewed simply and differently by placing 7 grams of tea into an 8oz cup and pour in boiling water for 1 minute... Fast Food!

BLACK TEA

Black tea is by far the most familiar and popular tea in the West. When preparing black tea, it is important to pay attention to whether the tea is a broken leaf tea or a full leaf tea. Broken leaf teas consist of teas that were broken up during processing. Such teas release polyphenols, commonly known as tannins, and caffeine into the water quickly, creating brisk, flavorful infusion best enjoyed into the morning, often with milk and sugar. Full leaf teas, on the other hand, tend to be gentler and smoother and are often drunk plain to best appreciate their bouquet and taste.

1. Bring freshly drawn, cold water to a boil in a kettle
2. When water is at a gentle boil, remove heat.
3. Proceed to pour 6 oz. of water into the teapot. Then pour that water into the serving cup and discard.
4. Add tea leaves to teapot-1 tsp for broken leaf teas, 1-2 tsps for full leaf teas.
5. Pour hot water into the pot.
6. Steep for 2-3 minutes in case of broken leaf teas; 3-5 minutes for full leaf teas. In general, black teas should be steeped for longer if they are going to be taken with milk and/or sugar. By brewing the tea stronger, you ensure the flavor of the tea will come through
7. When ready, swirl pour and strain into the serving cup.
8. Add milk or sweetener if desired.

Often, people add lemon to black tea. While perfectly enjoyable, it should be recognized that lemon dramatically changes the taste of tea. Similarly, cream should not be used as its heavy flavor drowns out the tea's.

PU-ERH TEA

Pu-Erh tea is the general term used for tea that has been literally fermented, meaning that microbes have worked on the tea leaves in a fashion similar to wine or cheese. This process creates a deep, earthy flavor, reminiscent of mushrooms, truffles, and wet earth. Pu-Erh is very easy to prepare with a Western teapot. Just be sure to "rinse" the leaves in the same fashion as oolong teas. Otherwise, the flavor of the tea may be overly earthy or gritty.

1. Bring freshly drawn, cold water to a boil in a kettle
2. When water is at a gentle boil, remove heat.
3. Pour hot water into the teapot, then pour that water into the cup and discard.
4. Add 1-2 tsps of Pu-Erh to the teapot.
5. "Rinse" the leaves by covering with hot water and pouring off immediately.
6. Add 6 oz of hot water and steep for 1 - 3 minutes.
7. When ready, pour and strain into the serving cup.
8. To resteep the same leaves, add water at a higher temperature and steep for a longer period of time. Enjoy the different range of flavors that appear with each infusion.

TISANES (HERBAL AND FLORAL INFUSIONS)

While not technically teas, tisanes (herbal and floral infusion) are widely popular and can be prepared in the same manner as a tea. It is better to use water under boiling (185 - 203 F) to extract the best possible flavor.

1. Bring freshly drawn, cold water to a boil in a kettle
2. When water is at a gentle boil, remove heat.
3. Pour hot water into the teapot, then pour that water into the cup and discard
4. Add 1-2 tsps of the tisane to the teapot.
5. Add 6 oz of hot water and steep for 2 to 3 minutes
6. When ready, pour and strain into the serving cup.

Iced Tea Preparation Enjoy iced tea all summer long with these two simple methods.

Over Ice Method This method takes little time and ensures a full-flavored iced without any cloudiness quality that sometimes occurs when black tea is allowed to cool and chill. As you would with hot tea, prepare the tea of your choice with double the amount of tea leaves as usual. When the tea has steeped for the proper length of time, pour and strain into an ice-filled pitcher. The ice will melt the tea to the proper consistency and will also prevent non heat-tempered glass from cracking.

Cool Water Method An entirely simple approach when you have sufficient time to plan ahead. For every cup of iced tea you wish to make, use double the amount of tea leaves. Add the leaves to a container with a lid, then the corresponding amount of cold water preferably, filtered or spring. Cover and refrigerate for 8 to 12 hours. When ready, pour and strain into a serving pitcher. What's beautiful about this method is that it ensures a crystal-clear, smooth tasting tea, whatever the variety. It's especially ideal for making iced green tea since the cold water extracts the leaves' natural sweetness.