Hi, everyone! How are you doing?

In Japan, sakura (cherry blossom) is almost end 🙁

We can feel that the season goes to spring and summer.

 

What is the next event in Japan? New green leaves, the blossom of flowering dogwood, and more.

For me, the next big event is the new Japanese green tea!

Soon, we can get new delicious green tea leaves in stores.

 

Before the new Japanese green tea comes, let's review how to make delicious Japanese green tea, today.

 

What is the new Japanese green tea (Shincha) ?

 

First, let us introduce the definition of new Japanese green tea. (We call it Shincha in Japanese.)

It depends on the producing areas, but Japanese green tea has four harvest times.

Shincha is the first harvest of the year. Among the four harvests, it is said that shincha has the sweetest taste since the tea leaves endure the cold winter.

 

The first harvest time is "Hachi-ju-hachi-ya." In fact, we have a famous song about sincha in Japan. "Hachi-ju-hachi-ya" means the 88 days after Risshun (in Japanese calender, February 4th.) That day is around May 2nd.

 

So, the most delicious green tea comes soon!

 

Next, review how to make delicious Japanese green tea.

 

How to make delicious Japanese green tea?

 

Please note that the way I introduce here comes from the research and experience of mine. Please take it just a reference. Find your own way is also enjoyable.

What do we need for make tea?

 

  1. Green tea leaves
  2. Kettle
  3. Teapot
  4. Teacups (the number of people who drink tea)

There are all sorts of Japanese green tea. We choose the most normal tea "sencha" today.

As a teapot, we use a cast iron teapot from Chushin Kobo.

Cast iron teapot has high thermal conductivity, so, it can abstract the taste and aroma of tea leaves slowly.  The best teapot for new Japanese green tea.

How to make a tea?

1. Boil water

First, boil water. It is said that the best temperature for sencha is around 70℃(158℉).　However, boil the water first, and cool it down slowly.

Today, we use "Mizusawa-Ubaguchi-tetsubin"from Azmaya. This kettle is Nanbu Tetsubin. Nanbu tekki (ironware) is Japanese traditional craft. Nanbu Tetsubin make the water delicious. In addition, you can take iron from the water boiled by this kettle.

* The water with iron may change the color of tea. The iron respond to tannin in the tea. However, the taste will become mellow. If you would like to enjoy the beautiful color of tea, we recommend to use clean water.

2.  Pour hot water into teapot

When the water boiled, pour hot water into teapot. This procedure is to cool the hot water down. Once you transfer hot water, it is said that the temperature of the water down about 10℃(50℉).

If you have "yuzamashi," you can use yuzamashi instead of transferring hot water a few times. Yuzamashi is a bowl to cool down the boiled water. Japan Design Store does not have yuzamashi yet. However, we have a very good item for yuzamashi. It is a juicer from azmaya. The juicer of azmaya is a set of lemon-squeezer and a pot. This pot is very good for yuzamashi.

3. Pour hot water into teacups

Next, pour hot water into teacups. The amount of hot water is eight-tenths of teacups.

 

This procedure has two meanings. First, measure the proper amount of hot water. If you pour too much water, the bitter taste of tea leaves is abstracted. If the boiled water leaves, transfer the hot water into the kettle again.

Second, warm the teacups. If you pour hot tea into cold cups, the cup take the warm of tea.

 

Of course, the temperature of hot water will down again by this procedure. Leave the hot water for about 2-3 minutes.

 

4. Put the tea leaves into the teapot

The proper amount of tea leaves is one teaspoonful for one person. So, if you make the tea for five people, put five teaspoonful tea leaves.

 

By the way, the tea canister we use today has inside lid. You can measure the amount of tea leaves  by the lid if you get used to do so.

This wooden tea canister is Karmi from Gato Mikio Store.

 

5. Pour hot water in teacups into a teapot

The temperature seems to be around 70℃ now. Then, pour all hot water into a teacup.

6. Wait a minute

The tea leaves will abstract the taste and aroma of green tea slowly. Just wait a minute.

 

7. Pour tea!

Waited this moment!! Here is a perfect green tea!

If you pour some cups of tea, do not pour enough amount of tea for one teacup at once. The taste will better as the amount of tea leave becomes less. So, please do "Mawashi-sosogi." It means, pour a little amount of tea at once for one cup, and take some times to pour all the amount.

 

There is a rule of "Mawashi-sosogi." For example, suppose you serve 3 cups. Name number of teacups 1, 2, 3 from left to right. The order of "Mawashi-sosogi" is 1-2-3, and 3-2-1, and repeat it.  It is very simple rule. However, this simple rule makes the taste of tea equally.

 

Another tip is here. Pour all amount of tea, do not leave the water into teapot. The remaining water abstract the bitter taste of green tea.

If you pour new hot water (around 70℃ again) instead, you can enjoy the green tea again. We call it "Ni-sen." The taste becomes more bitter than the first tea, but still has pleasant flavor. Some people prefer "Ni-sen" than the first tea.

 

The best season for green tea comes soon.

Please enjoy delicious Japanese green tea!!

 

 

Today's recommended items

Cast iron teapot / Marutama S/ Chusin Kobo

Mizusawa-Ubaguchi-tetsubin (Nanbu iron kettle)1L/ S/ Azmaya

Tea Canister / KAMA / Black/ Karmi Series /Gato Mikio Store

Teacup / Round /Chusin Kobo

Casting saucer / Square / Chusin Kobo