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| 1. |
A slightly
smaller kyusu ( Japanese tea pot ) is most appropriate for brewing
Gyokuro.
You may use a mug instead of a yuzamashi if you do not own one.
A predetermined focus on preparing the best tea possible will naturally
help you to provide your guests with delicious tea. |
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| 2. |
Cool
off the temperature of the hot water (1) |
 |
|
In
order to achieve the genuine flavor of Gyokuro it is important to let
the boiled water cool off first. Therefore first pour the boiled water
into the empty kyusu (tea pot).
The initial temperature of the boiled water is approxiamately between
90 and 100 degrees celsius.
Pouring it first into the kyusu will cause the temperature to decline
to about 80-90 degrees celsius.
Caution: Pouring the hot water directly on the Gyokuro leaves without
letting it cool off will cause your tea to lose its
refined flavor and to
have a bitter taste!
|
|
| 3. |
Cool
off the temperature of the hot water (2) |
 |
| Pour the
water from the kyusu ( tea pot ) into the yuzamashi ( vessel to cool of
boiled water ). This will further reduce the temperature by about 10
degrees. Your water will now measure around 70-80 degrees celsius. |
|
| 4. |
Cool
off the temperature of the hot water (3) |
 |
Pour the
water from the yuzamashi into the three cups. This will further reduce
the temperature by about 10 degrees. It will now measure around 60-70
degrees celsius.
Discard any hot water that might be left in your yuzamashi. |
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| 5. |
Put
gyokuro leaves into the kyusu |
 |
Now insert
the tea leaves into the tea pot. The amount should be around 2
tablespoons (8- 10 g) of tea.
Of course, the amount may vary, depending on your taste. |
|
| 6. |
The
amount of tea leaves |
 |
The picture
shows what 10 g of superior Gyokuro should look like in the pot.
It might seem to be more than you have imagined, but if you use high
quality tea leaves even a larger amount will produce a very delicious
tea! |
|
| 7. |
Pour
hot water on the leaves |
 |
| When the
temperature of the hot water in the cups has declined to about 50
degrees celsius pour the water on the tea leaves in the tea pot. The
amount of water should be just enough to cover the leaves. Even if it
looks like being 'too little' it will be just the right amount. Discard
all excessive warm water.
Let the tea infuse for about 2 minutes.
When tea leaves have just begun to open up, the tea is ready to be
served.
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| |
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|
| 8. |
Pouring
to the last drop |
 |
|
After 2 minutes of steeping time pour the tea into the cups. When
serving several cups of tea ( like 3 cups in our example ) pour a
little into each cup alternately so the richer tea at the bottom of the
pot will be distributed evenly between all cups.
|
| Alternate
pouring: |
| 1 |
The
photograph shows how to pour just a little into each cup in the
sequence of 1-2-3.( Do not fill a whole cup at once! ) |
| 2 |
After you
have reached cup 3 go back in the order of 3-2-1. Then again pour
according to the sequences: 1-2-3, 3-2-1. |
| |
Caution:
Pour until not a single drop is left in the pot. The leaves should be
as dry as possible.
Shaking the last bit of water out can help the leaves to make better
tea the next infusion(s).
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|
|
| 9. |
Enjoy
your delicious Gyokuro! |
 |
Please
enjoy the unique sweetness that is the trademark of Gyokuro tea.
Genuine Gyokuro cups are very small, therefore Gyokuro is best enjoyed
by sipping slowly.
Let the tea rest on your tongue and enjoy the delicious taste as it
spreads through your whole mouth.
For a second or third infusion use water with higher temperature and
shorten the time of the infusion. Tea of superior quality can be used
for three or four infusions.
|
| ***Methods
to recycle the used up tea leaves **** |
| Please note
that the above instructions for brewing tea are merely our suggestions.
The taste
of tea is subject to one's own likings. Please
continue to 'experiment' in order to find the taste that is most
fitting to your own preference. |
