Koots Green Tea

Making Tea

Besides starting with good tea that is fresh and water that is preferably soft and filtered; some important points to remember when preparing Japanese tea are:
- Proper Water Temperature*, not too hot. Flavor and astringency components emerge at different temperatures with different teas. Most Japanese teas require water that is cooled to below the boiling point.
-Proper Steeping Time, not too long. Green tea leaves, after opening, will release their peak flavor faster than most other teas. Complete the steeping for each serving and pour out all of the tea. Add more and repeat for subsequent infusions, which require an even shorter time than the first infusion.
-Use the Proper Amount of Tea and Change the Leaves Often. You may get 3-4 infusions from a single serving of tea. If you're drinking tea throughout the day, change the leaves often. In order to receive the full effects of tea nutrients, several infusions of just the first and second infusions are much better than several infusions of the same leaves.
*Ideal water temperature varies with the type of tea. Traditionally, a first infusion is made with less hot water to bring out flavor; and the second infusion with hotter water to bring out astringency (i.e. flavor components for high grade sencha emerge around 60C (140F) and astringency components emerge around 80C (176F). Ultimately, one should experiment to find the balance of flavor and astringency that suits their own personal preference. As a guide, here are some ideal water temperatures for preparing Japanese teas: -Gyokuro; 60 C (140 F). -Matcha, High grade Sencha; 80 C (176 F). -Sencha, Fukamushicha, Kukicha; 90 C (194 F). -Bancha, Hojicha, Gemmaicha; close to boiling. If you don't have a food thermometer handy, it's easy to remember that 90 C water shows strong steam going straight up, steam from 80 C water starts to drift sideways, 60 C water shows just slight steam.

Simple Steeping Directions for Loose Leaf Tea:
-Warm the pot and cups with hot water, and discard. Use a pot with a fine built–in or separate strainer.
-For a 240 ml (8 oz) serving, measure 1 Tablespoon of tea leaves into the pot.
-Add water at the appropriate temperature.
-Let steep just five seconds, then strain and discard this rinsing which serves to open the dried leaves. (This step not required for Genmaicha or Hojicha).
-Add correct temperature water again and steep for about 40 seconds, a bit less for fukamushicha which has smaller leaves due to its extended steaming process. Experiment to find your own personal preference.
-Strain completely into one or more cups. Remember when pouring into more than one cup to pour a little into each cup at a time, starting and ending with the same cup to achieve uniform strength and flavor. The initial pouring will be much light than the final pouring which will have the most concentrated flavor.
-Repeat for subsequent infusions which can have slightly hotter water temperature and much shorter steeping times, about 10 seconds or less.

Making Matcha:
Although matcha is often associated with the Tea Ceremony and its rules and etiquette, matcha can be enjoyed anytime and anywhere with the same spirit. As a matter of fact, its health benefits should encourage everyone to enjoy matcha on a daily basis.
Directions for a single serving of matcha:
-If using a bamboo whisk (chasen), soak it in hot water first to soften the tines. Matcha can also be mixed with a small egg whisk, or an electric aerator.
-Warm the bowl to be used for matcha, then discard the water (these first 2 steps can be combined.)
-Sift the amount of matcha to be used with a small sifter or just by pushing through a small tea strainer. This will help it to dissolve better.
-Add 2/3 tea spoon (this is 1.5 heaping scoops of the bamboo tea scoop [chashaku]) of matcha powder.
-Add 2 oz water at about 80 C (176 F), and then whisk briskly until the matcha is dissolved and a fine foam appears on the surface.
- Letting matcha sit too long will result in settling of the matcha powder.

-Traditional etiquette is to place the bowl on the palm of the left hand, with the palm of the right hand cradling it lightly on the side. The bowl is turned clockwise 2 quarter turns (on a clock-face; 12 to 3, then 3 to 6) so that the "front" of the bowl faces away from the drinker whose humility requires one to drink from the "back" of the bowl. This amount is usually drunk in three an a half deliberate sips.

-Matcha can also be mixed with steamed or cold milk for a matcha latte, blended into shakes and smoothies, and used in ice cream and baked goods. Experiment and enjoy!


Making Tea
Besides starting with good tea that is fresh and water that is preferably soft and filtered; some important points to remember when preparing Japanese tea are: - Proper Water Temperature, not too hot. Flavor and astringency components emerge at different temperatures with different teas. Most Japanese teas require water that is cooled to below the boiling point. -Proper Steeping Time, not too long. Green tea leaves, after opening, will release their peak flavor faster than most other teas. Complete the steeping for each serving and pour out all of the tea. Add more and repeat for subsequent infusions, which require an even shorter time than the first infusion. -Use the Proper Amount of Tea* and Change the Leaves Often. You may get 3-4 infusions from a single serving of tea. If you're drinking tea throughout the day, change the leaves often. In order to receive the full effects of tea nutrients, several infusions of just the first and second infusions are much better than several infusions of the same leaves. Ideal water temperature varies with the type of tea. Traditionally, a first infusion is made with less hot water to bring out flavor; and the second infusion with hotter water to bring out astringency (i.e. flavor components for high grade sencha emerge around 60C (140F) and astringency components emerge around 80C (176F). Ultimately, one should experiment to find the balance of flavor and astringency that suits their own personal preference. As a guide, here are some ideal water temperatures for preparing Japanese teas: -Gyokuro; 60 C (140 F). -Matcha, High grade Sencha; 80 C (176 F). -Sencha, Fukamushicha, Kukicha; 90 C (194 F). -Bancha, Hojicha, Gemmaicha; close to boiling. If you don't have a food thermometer handy, it's easy to remember that 90 C water shows strong steam going straight up, steam from 80 C water starts to drift sideways, 60 C water shows just slight steam. Simple Steeping Directions for Loose Leaf Tea:* -Warm the pot and cups with hot water, and discard. Use a pot with a fine built–in or separate strainer. -For a 240 ml (8 oz) serving, measure 1 Tablespoon of tea leaves into the pot. -Add water at the appropriate temperature. -Let steep just five seconds, then strain and discard this rinsing which serves to open the dried leaves. (This step not required for Genmaicha or Hojicha). -Add correct temperature water again and steep for about 40 seconds, a bit less for fukamushicha which has smaller leaves due to its extended steaming process. Experiment to find your own personal preference. -Strain completely into one or more cups. Remember when pouring into more than one cup to pour a little into each cup at a time, starting and ending with the same cup to achieve uniform strength and flavor. The initial pouring will be much light than the final pouring which will have the most concentrated flavor. -Repeat for subsequent infusions which can have slightly hotter water temperature and much shorter steeping times, about 10 seconds or less. Making Matcha: Although matcha is often associated with the Tea Ceremony and its rules and etiquette, matcha can be enjoyed anytime and anywhere with the same spirit. As a matter of fact, its health benefits should encourage everyone to enjoy matcha on a daily basis. Directions for a single serving of matcha: -If using a bamboo whisk (chasen), soak it in hot water first to soften the tines. Matcha can also be mixed with a small egg whisk, or an electric aerator. -Warm the bowl to be used for matcha, then discard the water (these first 2 steps can be combined.) -Sift the amount of matcha to be used with a small sifter or just by pushing through a small tea strainer. This will help it to dissolve better. -Add 2/3 tea spoon (this is 1.5 heaping scoops of the bamboo tea scoop [chashaku]) of matcha powder. -Add 2 oz water at about 80 C (176 F), and then whisk briskly until the matcha is dissolved and a fine foam appears on the surface. - Letting matcha sit too long will result in settling of the matcha powder. -Traditional etiquette is to place the bowl on the palm of the left hand, with the palm of the right hand cradling it lightly on the side. The bowl is turned clockwise 2 quarter turns (on a clock-face; 12 to 3, then 3 to 6) so that the "front" of the bowl faces away from the drinker whose humility requires one to drink from the "back" of the bowl. This amount is usually drunk in three an a half deliberate sips. -Matcha can also be mixed with steamed or cold milk for a matcha latte, blended into shakes and smoothies, and used in ice cream and baked goods. Experiment and enjoy!
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