Infusion: |
Tending
light liquoring, smooth
with reasonable depth
and body. |
Information: |
Japan
produces some of the
best green teas in the
world. The primary
producing area in Japan
is the Shizuoka
prefecture which is west
south west of Tokyo. The
famous bullet train
zooms through the tea
growing area about 25
minutes after leaving
Shinjuku station on its
way to Osaka. The
efficiency of Japan’s
tea production is
amongst the highest in
the world reaching
yields of 1500 pounds
per acre. Despite the
fact that mechanical
plucking is used, the
tea made is generally
considered the best
green tea in the world.
Interestingly, due to
it’s northern latitude
all the tea fields have
large fans covering the
whole acreage. The fans
are turned on during
cold snaps to circulate
the air and protect the
tea bush from freezing.
Japan only exports about
1-2 percent of its total
production and recently
has become a leading
importer of the finest
teas in the world. Over
half of the yearly
production of Japanese
tea comes from Shizuoka.
The production of green
tea entails the steaming
of the green leaf and
hand or machine rubbing.
The teas are then pan
fried or basket fired
which gives them a
distinctive appearance
and glossy look and
feel. These methods give
a taste that is light in
colour but rich and full
in the cup.
Sencha is commonly used
in Japanese tea
ceremonies marking
events of personal
importance. In this type
of ceremony it is the
ritual that is of
paramount importance as
the individual is being
acknowledged. For
ceremonies marking ‘life
altering events’, matcha
is used. Matcha is a
sencha that has been
turned into a powder
through a painstaking
but important ritual.
|
Brewing Instructions: |
Hot Tea Brewing Method:
When preparing by the
cup, this tea can be
used repeatedly - about
3 times. The secret is
to use water that is
about 180’F or 80’C.
Place 1 teaspoon in your
cup, let the tea steep
for about 3 minutes and
then begin enjoying a
cup of enchantment - do
not remove the leaves
from the cup. Once the
water level is low - add
more water, and so on
and so on - until the
flavor of the tea is
exhausted. Look at the
pattern of the leaves in
the brew, not only do
they foretell your
fortune but you can see
the bud and shoots
presenting themselves,
looking like they are
about to be plucked.
Alternatively as with
all top quality teas,
scoop 2-4 teaspoons of
tea into the teapot,
pour in boiling water
that has been freshly
drawn (previously boiled
water has lost most of
its oxygen and therefore
tends to be flat
tasting), steep for 2-4
minutes (to taste), stir
(virtually all the
leaves will sink), pour
into your cup but do not
add milk or sugar since
green tea is enjoyed
‘straight-up’.
Iced Tea Brewing Method: (to make 1 liter/quart): Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water].
|