Have you ever thought that the tea you are served is especially delicious, while the tea you brew yourself is somehow lacking in flavor? For those of you who have never had the opportunity to learn how to brew a proper cup of green tea, let us help you become a master tea-maker yourself. Here are some useful tips you can start using today!
Collectively called “Bancha,” these tea varieties are best brewed quickly, with hotter water than is used for Sencha or Gyokuro. This style of brewing unlocks the fragrant, savory aroma of the tea.
●The following are instructions for making tea for four people. Please adjust the amount of tea and hot water used as you like to make tea for fewer people.
(Dispose of this water once the teapot is warmed.)
Hojicha: 4 tablespoons, or about 20g.
Genmaicha: 3 tablespoons, or about 20g.
Yanagi (Kawayanagi): 3 tablespoons, or about15g.
Amount of Water: About 320cc for all varieties of Bancha
Water Temperature: About 90°for all varieties of Bancha
