|Types of ocha(tea)|
Gyokuro Karigane Genmaicha
Sencha Karigane Genmaicha
|Gyokuro||This is the best kind of green tea. When the buds are about to come out, the tea bushes are shaded and the tender leaves are nutrured. Such great care brings about a rich flavour and a mellow taste in the leaves.|
|Sencha||Sencha is the most popular green tea in Japan today. Its slight bitterness and fresh flavor are fascinationg.|
|Karigane(Kukicha)||Karigane is made of the stems of tea. It is mild to the taste and rich in fresh aroma.|
|Hojicha||Hojicha is roasted tea. It has a distinctive toasted scent and a refreshing taste.|
|Genmaicha||This is a mixture of tea leaves and roasted Genmaicha(husked rice grains).We can enjoy its smoky aroma and mild taste.|
Standard method for making Japanese green tea.
1)Put tea leaves in the teapot.
2)Pour hot water into the teapot over tea leves.
3)Soak awhile, then pour the tea out into teacups.
Please don't leave any drop of tea in a pot.
|Type of tea||Savings||Amount of tea||Temp. of hot water||Volume of hot water||Brewing time|
|Gyokuro||3||10g||50 - 60||60ml||120 - 150sec.|
|Sencha||3||6g - 10g||70 - 90||180 - 450 ml||60 - 120sec.|
|Kukicha||3||10g||60 - 80||60 - 100 ml||60 - 120sec.|
This chard describes the standard method for makeing various type of tea.
But let your taste duds be your guide for making tea the way you like it.
Use a tea strainer when serving mecha or konach .
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