Why is it that some people are good at making an especially delicious tea while you are not? For those who have had too little time to learn how to best brew Green tea so far, let us help you become a master tea maker yourself. Here are some useful information you can start making use of from today !

Preparation 1
The key to success : Water and its Temperature
Water is of primary importance. An ideal choice should be Natural water or Soft mineral water. For daily use, however, taking into account the cost of purchasing bottled water, we would like to show you how to make your tap water fit for brewing tea. Most of the European mineral water is hard water, therefore should never be used for brewing Green tea. It is essential, first of all, to remove chroline contained in tap water. If possible, put the water into a pot and leave it as it is for one or two hours before boiling. When the water has started boiling, take a lid off and be sure to let it continue to boil for a few minutes. If you use an electric pot, reset it to boil a few times. A proper temperature of water varies according to the kind of tea you use. Let it cool off till it reaches at the right temperature : another essential for you to keep in mind.

Let the water boil for a few minutes with the cover of the kettle off

Preparation 2
Different tea pots and cups for different kinds of tea
Through hundreds years of experience, we have learned that a certain kind of tea tastes best when brewed in a certain type of pot and served in cups likewise.

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Gyokuro : small sized pots and cups
Sencha : smallish cups
Fukamushi : Pots with a strainer installed inside at the root of a spout

Yanagi or Genmaicha : Biggish earthenware pots and cups whose thickness will keep the tea hot as well as prevent its heat from travelling to your hands directly
Hoji-cha : the same type of pot as used for Yanagi and Genmai-cha but cups should be bigger and thicker so that the heat will not be directly transmitted to your hands.