How to make a good tea
Japanese tea has varieties such as Gyokuro, Sencha, Bancha and Houjicha. Each tea contains: tannin (catechin) giving it its bitterness and an astringent taste, caffeine its bitterness; amino acid its 'umami' and sweetness; and sugars its sweetness. To enjoy its aroma and flavor, it is necessary to serve it knowing the properties of those taste characteristics.
Here is the introduction of how to make Sencha, Gyokuro and Macha from Uji, according to their individual characteristics.
How to make Sencha (for three people)
The most important thing is the balance of the bitterness and astringent taste of tannin and umami of amino acid in Sencha. High quality green tea such as Gyokuro and High quality Sencha are prized because they containe high amounts of amino acid and strong umami tastes.
Therefore, with high quality Sencha, using about 70 ?Ehot water is recommended. Water of this temperature prevents extracting tannin, and boosts the umami of amino acid which can be extracted with lower temperature hot water.
How to make Gyokuro (for three people)
How to make Macha
It is easy to make Macha. Prepare the Macha powder, tea scoop, bamboo tea whisk and tea cup. These can be substituted with other utensils.
How to make tea with a teapot
A teapot (Kyusu) is used to pour the tea. Put the dried tea leaves in the Kyusu, pour hot water, wait for the leaves to open, tilt it, and then the tea water comes out.
The Kyusu was invented in China and has been used in countries which have a tea culture for a long time, especially in Asia.
In western Europe, especially in Great Britain, with the culture of black tea, the Kyusu has been used since the 17th century.
The Kyusu was developed in each tea culture country, and sometimes accessory utensils are used. For example, in Japan, in accordance with Gyokuro development, there is the combined use of the Kyusu and the "Yuzamashi" (a container which is used to cool down the water).