How to brew tea (G)

This page introduces how to brew the following types of tea.

Target tea

Gyokuro

The above teas are available in the following ways:

How to brew Gyokuro with an emphasis on umami
For beginners / Brewing for large groups
Semi-kōfu style for advanced tea brewers using fine tea leaves
Brewing with a glass
How to make cold brew
Recommended brewing method for those who want to limit caffeine

We will introduce them in order.

1. How to brew Gyokuro with an emphasis on umami

Here we will introduce a method to bring out a smooth flavor by brewing at a lower temperature.

This is the most common way to brew Gyokuro. By brewing at a lower temperature, the amount of caffeine extracted is reduced, resulting in a smooth flavor.

However, HOJO's Gyokuro is selected not for its flavor, but for its lingering taste and aftertaste, so I think that brewing it at a higher temperature actually brings out its unique characteristics.

There are many different types of teapots, including those for Chinese tea, Japanese tea, and black tea, but as long as you are mindful of the material, they can be used in any tea room.

Glass teapot

Materials used for teapots and teacups

Pottery:

It is often thought that ceramic teapots improve the taste, but surprisingly, more than half of ceramic teapots have a bitter taste that cancels out the richness of the tea. If you feel that the taste lacks depth, it may be that the teapot is the cause, so you need to be careful.

Porcelain and glass:

It is often thought that porcelain and glass are neutral and do not affect the taste, but leaching tests have shown that minerals are leached out from them, and in fact, they have a significant effect on the taste of tea. The more you drink high-quality tea, the more carefully you need to choose your materials.

Regardless of the type of ingredients, be sure to choose them with the understanding that the quality will affect the taste.

For more information, please refer to "How to Choose a Teapot and Teacup."

How to choose a teapot and teacup >

Materials of teapots and teacups
Pottery It is often thought that ceramic teapots improve the taste, but surprisingly, more than half of ceramic teapots have a bitter taste that cancels out the richness of the tea. If you feel that the taste lacks depth, it may be that the teapot is the cause, so you need to be careful. Porcelain and glass It is often thought that porcelain and glass are neutral and do not affect the taste, but leaching tests have shown that minerals are leached out from them, and in fact, they have a significant effect on the taste of tea. The more you drink high-quality tea, the more carefully you need to choose your materials. Regardless of the type of ingredients, be sure to choose them with the understanding that the quality will affect the taste. For more information, please refer to "How to Choose a Teapot and Teacup." How to choose a teapot and teacup >
Water temperature
Boil the water at 100℃ and let it cool for a while to adjust the temperature to 50-55℃. Brewing at a low temperature brings out the flavor. From the second brew onwards, increase the temperature with each brew. Use water that has been boiling for about 3 to 5 minutes. By continuing to boil for a while, the calcium bicarbonate in the water will change into calcium carbonate, making the tea taste sweeter.
Amount of water and tea leaves
Amount of water: Approximately 70ml (practical capacity) Amount of tea leaves: 3-5g When brewing Gyokuro using this method, use 5g to 7g of tea leaves.
Step 1: Warm the teapot
Pour boiling water into the teapot and preheat it (let it stand for 10 seconds). Once the teapot is sufficiently warm, pour out the water and empty the teapot. *Putting in as much hot water as possible will allow the teapot to preheat properly.
Step 2: Brew the tea
Put the tea leaves into a teapot and pour in boiling water. The steeping (steaming) times after adding the hot water are as follows: First brew: 2-3 minutes After 2nd infusion: Approximately a few seconds to 10 seconds The first brew requires time to let the tea leaves open. Please adjust the time to your liking. From the second brew onwards, gradually increase the temperature. *After several infusions, brew with boiling water at the end.

2. Brewing method for beginners/large groups

This brewing method avoids bitterness by brewing at a lower temperature.

There are many different types of teapots, including those for Chinese tea, Japanese tea, and black tea, but as long as you are mindful of the material, they can be used in any tea room.

Glass teapot

Materials used for teapots and teacups

Pottery:

It is often thought that ceramic teapots improve the taste, but surprisingly, more than half of ceramic teapots have a bitter taste that cancels out the richness of the tea. If you feel that the taste lacks depth, it may be that the teapot is the cause, so you need to be careful.

Porcelain and glass:

It is often thought that porcelain and glass are neutral and do not affect the taste, but leaching tests have shown that minerals are leached out from them, and in fact, they have a significant effect on the taste of tea. The more you drink high-quality tea, the more carefully you need to choose your materials.

Regardless of the type of ingredients, be sure to choose them with the understanding that the quality will affect the taste.

For more information, please refer to "How to Choose a Teapot and Teacup."

How to choose a teapot and teacup >

Materials of teapots and teacups
Pottery It is often thought that ceramic teapots improve the taste, but surprisingly, more than half of ceramic teapots have a bitter taste that cancels out the richness of the tea. If you feel that the taste lacks depth, it may be that the teapot is the cause, so you need to be careful. Porcelain and glass It is often thought that porcelain and glass are neutral and do not affect the taste, but leaching tests have shown that minerals are leached out from them, and in fact, they have a significant effect on the taste of tea. The more you drink high-quality tea, the more carefully you need to choose your materials. Regardless of the type of ingredients, be sure to choose them with the understanding that the quality will affect the taste. For more information, please refer to "How to Choose a Teapot and Teacup." How to choose a teapot and teacup >
Water temperature
80℃ Use water that has been boiling for about 3 to 5 minutes. By continuing to boil for a while, the calcium bicarbonate in the water will change into calcium carbonate, making the tea taste sweeter. *Please allow the boiled water to cool slightly before using.
Amount of water and tea leaves
Amount of water: 300ml (practical capacity) Amount of tea leaves: 3-5g Please adjust the amount of water and tea leaves to your liking using the above guidelines as a guide. As a guideline, 5g can be used to brew 1 liter (or more) of tea. *As another guideline, 2-3g of tea is appropriate for 1-2 people, and 5g for 3-4 people.
Step 1: Warm the teapot
Pour boiling water into the teapot and preheat it (let it stand for 10 seconds). Once the teapot is sufficiently warm, pour out the water and empty the teapot. *Putting in as much hot water as possible will allow the teapot to preheat properly.
Step 2: Brew the tea
Put the tea leaves into a teapot and pour in boiling water. The steeping (steaming) times after adding the hot water are as follows: First brew: 1-2 minutes (1-2 minutes for ripe tea) Second and subsequent brews: within a few seconds to 10 seconds The first brew requires some steeping time to allow the tea leaves to open. Please adjust the steeping time to your liking. From the second brew onwards, the tea leaves have opened up, so even a few seconds of steeping time will bring out the full flavour.

3. Semi-ingenious method for advanced users and those with fine tea leaves

The Gongfu style is called Kung Fu style bubble tea in Chinese, and is a brewing method that was developed to make the high-quality Phoenix Single Cong Oolong tea in Chaozhou, Guangdong province more delicious.

By using a relatively small amount of water and brewing the tea at "high temperature for a short time," we can enhance the uniformity of the aroma and the clarity of the flavor.

Because each step needs to be done quickly, a gaiwan, hohin, shiboridashi, or a small kyusu (teapot) which has a fast flow rate (the speed at which the tea is poured) is suitable for this method of brewing.

Lid (Taiwan tea utensils)

Water used
Water that has been passed through a water purifier (tap water) Or mineral water *If you use tap water, use a water purifier with an activated carbon filter to remove chlorine from the water.
Boiling water
○ Recommended water heaters Stainless steel kettle Stainless steel electric kettle Electric kettle with heat retention function (e.g. Tiger, Zojirushi, etc.) △ Boiling water requires caution Care must be taken when choosing an iron kettle as it will not match the material of the teapot. ×Water boilers that you should avoid using Avoid using earthenware, copper, aluminum, brass, or silver kettles as they contain metal ions that will make the taste flat. Although clay pots are very stylish, many of them have a negative effect on the taste of the tea, so we do not recommend using them.
Materials of teapots and teacups
Pottery It is often thought that ceramic teapots improve the taste, but surprisingly, more than half of ceramic teapots have a bitter taste that cancels out the richness of the tea. If you feel that the taste lacks depth, it may be that the teapot is the cause, so you need to be careful. Porcelain and glass It is often thought that porcelain and glass are neutral and do not affect the taste, but leaching tests have shown that minerals are leached out from them, and in fact, they have a significant effect on the taste of tea. The more you drink high-quality tea, the more carefully you need to choose your materials. * Regardless of the type of ingredients, please choose your ingredients with the understanding that the quality will affect the taste. For more information, please refer to "How to Choose a Teapot and Teacups". How to choose a teapot and teacup >
Volume of tea utensils

Water temperature
100℃ (boiling water) Use water that has been boiling for about 3 to 5 minutes. By continuing to boil for a while, the calcium bicarbonate in the water will change into calcium carbonate, making the tea taste sweeter.
Amount of tea leaves
3-5g (regardless of the amount of water) Adjust the amount of tea leaves according to your preference (light or strong). As a guideline, 5g can be used to brew 1 liter (or more) of tea.
Detailed video

Step 1: Raise the temperature of the teapot
Pour boiling water into the teapot and warm it up (let it stand for 10 seconds). Once the teapot is sufficiently warm, pour out the water and empty the teapot.
Step 2: Raise the temperature of the tea leaves (washing tea)
Washing tea (preheating tea leaves) Pour boiling water into the teapot containing the tea leaves, preheat for 2-3 seconds the first time, then quickly pour out the water. To avoid a drop in temperature, pour the hot water quickly from a low position, without letting it come into direct contact with the tea leaves. For details on why tea is washed, please see the following page. How to brew tea that dramatically improves its aroma and taste >
Step 3: Brew the tea
The infusion (steaming) time after adding hot water is as follows. First brew: 5-10 seconds From the second brew onwards: a few seconds The first brew will always be weak. The strength is adjusted by combining the first, second and third brews in the teapot/pitcher. After the fourth brewing, a steeping time of just a few seconds is sufficient.
Notes
Please pour out all the tea so that there is no hot water left in the teapot. If you leave the teapot with hot water remaining, the tea leaves will continue to be extracted by the hot water, and from the second brewing onwards not only will the flavor become very strong, but the tea leaves will also oxidize. To adjust the strength of your tea, change the amount of tea leaves, not the steeping time. *After pouring out the hot water, remove the lid and allow the tea leaves to cool. Cooling prevents oxidation and keeps the tea leaves fresh.

4. Brewing using a glass

Brewing tea in a glass (long glass) is a method that is frequently used in China. It is a very convenient method because it can be brewed easily and anywhere.

In order to observe the tea leaves closely, we recommend a straight, simple glass without any pattern.

Also, colored glass (including light green or blue) is not recommended as it adversely affects the taste. The same method can be applied to mugs, etc.

When pouring hot water into the teapot, the tea leaves do not sink easily, so pour the hot water in two stages when brewing tea.

Pour in a small amount of hot water first to allow the tea leaves to absorb enough water to help them sink. Next, the required amount of hot water is poured in, allowing the tea leaves to release their aroma and flavor efficiently.

Water used
Water that has been passed through a water purifier (tap water) Or mineral water *If you use tap water, use a water purifier with an activated carbon filter to remove chlorine from the water.
Boiling water
○ Recommended water heaters Stainless steel kettle Stainless steel electric kettle Electric kettle with heat retention function (e.g. Tiger, Zojirushi, etc.) △ Boiling water requires caution Care must be taken when choosing an iron kettle as it will not match the material of the teapot. ×Water boilers that you should avoid using Avoid using earthenware, copper, aluminum, brass, or silver kettles as they contain metal ions that will make the taste flat. Earthenware teapots are very stylish, but many of them have a negative effect on the taste of the tea, so we do not recommend using them.
glass
The glass does not have to be heat-resistant to withstand boiling water. Colored glass or crystal will affect the taste, so use colorless, transparent glass. Furthermore, unleaded crystal often goes well with the flavor. * Regardless of the type of ingredients, please choose your ingredients with the understanding that the quality will affect the taste. *For more information, please refer to "How to Choose a Teapot and Teacup." How to choose a teapot and teacup >
Water temperature
100℃ (boiling water) Taiping Houkai is not a tea that emphasizes umami due to nitrogen fertilizer, but a tea that allows you to enjoy the refreshing taste and aroma of polyphenols. Therefore, in order to fully bring out the aroma of the tea, we recommend brewing it in boiling water for a short time. Use water that has been boiling for about 3 to 5 minutes. By continuing to boil the water for a while, the calcium bicarbonate in the water will change to calcium carbonate, making the tea taste sweeter.
Amount of water and tea leaves
One tablespoon (3g) Amount of water: 150-200ml (practical capacity) Amount of tea leaves: 2-3g For one glass, prepare 3g of tea leaves for approximately 150ml of hot water. Please adjust the amount of water and tea leaves to your liking using the above guidelines as a guide.
Step 1: Place the tea leaves in the glass
Place tea leaves in a glass that has been preheated in boiling water for 10 seconds. By increasing the temperature of the glass, you can maintain a constant temperature when brewing tea. Place 2-3g of tea leaves into a preheated long glass.
Step 2: Pour in hot water
Pour in the boiling water slowly and gently. There is no need to lower the temperature as it drops quickly. The amount of water should be 1/3 of the glass, or enough to cover the tea leaves. Gently swirl the glass to allow the hot water to soak into the tea leaves. First, pour in about one-third of the water.
Step 3: Pour in the remaining water
Continue pouring in the remaining water. Let steep for 2 minutes and then enjoy your tea. When the tea leaves have mixed with the water, pour hot water into the long glass until it is 80% full. Wait for 2-3 minutes.
Supplementary Information
If the flavor is too strong, add more boiling water. If you add more hot water when the glass is about one-third full, the flavor will not become diluted and you can enjoy the relatively strong aroma for a long time. This tea can be brewed up to three times. Enjoy the refreshing green aroma and flavor in the first brew, and the sweet, rich flavor in the second brew. Tea brewed from the third brew onwards will have a milder aroma, but you can still enjoy the refreshing feeling that lingers in your mouth.

5. How to make cold brew

For more information on how to make water brewing, please refer to this article.

How to make cold brewed jasmine tea that even children can easily do >

Water used
Water that has been boiled once and cooled By boiling the water once, the calcium bicarbonate in it changes to calcium carbonate, bringing out the sweetness and aroma. Please be sure to use water that has had chlorine removed. *If you use tap water, the taste will be slightly watery.
Amount of tea leaves
5g per liter
Infusion time
After 4-6 hours in the refrigerator, remove the tea leaves. *If it becomes too thick, dilute it with water.
Storage method
Please store in the refrigerator (around 5°C). *Using the above method, it is possible to maintain freshness for up to 3 days.

6. Recommended brewing method for those who want to reduce caffeine

Caffeine is easily extracted when the water temperature is 80°C or higher, but is difficult to extract when the water temperature is below 80°C.

By utilizing this property, it is possible to brew tea with as little caffeine as possible.

Specifically, you make cold-brewed tea using cooled boiled water. However, the key is to make a strong tea concentrate (5 times concentrated) by steeping it for a long time using a small amount of water.

The method is to dilute the concentrate with boiling water in the same way as Calpis and make tea. By applying this method, you can make delicious tea that tastes like it was freshly brewed not only at home but also at work.

Please also refer to the following article.

How to enjoy tea brewed at home at work >

Water used
Water that has been boiled once and cooled By boiling the water once, the calcium bicarbonate in it changes to calcium carbonate, bringing out the sweetness and aroma. Please be sure to use water that has had chlorine removed. *If you use tap water, the taste will be slightly watery.
Amount of tea leaves
5g per 100-200ml
Infusion time
Refrigerate or store at room temperature for 4-6 hours
How to drink
Brew the tea by diluting the extracted tea by five times in the same way as Calpis. Please use boiled hot water.

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