Swinging slowly teapot containing the tea

How to make delicious tea

Deep steamed green tea

(The secret is a large portion of tea leaves, and cooling the hot water slightly.)

(1) Put some tea leaves in a small tea pot.

Put one heaped tablespoon of tea leaves (about 5 g) into the teapot for each person. If it looks like a little too much, that's the perfect amount.

(2) Pour the boiled water into a yuzamashi (water cooler).

The optimal temperature for deep steamed green tea is about 70°C. So first pour boiled water into a yuzamashi (water cooler). By doing this, you can lower the temperature of the boiled water by around 10°C. (If you don't have a yuzamashi, a teacup will work just fine. This also has the effect of warming up the teacup.)

(3) Pour the hot water from the yuzamashi into a teacup.

Pour the boiled water that has been in the yuzamashi into a teacup. This lowers the temperature by around a further 10°C, and also warms up the teacup. (The optimal temperature for shincha (the first tea of the season) is 80°C, so in that case it's fine to omit this stage.)

(4) Pour the cooled boiled water into a small teapot.

Wait for about 30 seconds, without moving the teapot. If the teapot is shaken the tea will be cloudy with a bitter taste. Please wait for the delicious flavor to slowly dissolve into the water. However there's no need to wait the second time the teapot is filled. The tea leaves are already opened up, so please pour it straight after putting the hot water into the teapot.

(5) Drink the delicious deep steamed green tea that has been cooled to the right temperature.

The delicious flavor is condensed in the last drop. To ensure that you can also drink delicious tea from the second pot onwards, please don't leave any hot water in the teapot.

Sencha

(The water temperature is a little higher than for deep steamed green tea. The secret is to make it with boiled water that has been cooled a little.)

(1) Put some tea leaves in a small teapot.

Put one heaped tablespoon of tea leaves (about 5 g) into the teapot for each person. Just like for deep steamed green tea, if it looks like a little too much, that’s the perfect amount.

(2) Pour the boiled water into a yuzamashi.

The hot water's temperature should be about 80°C (in the case of shincha, a slightly higher 85°C is the right temperature). Pour the boiled water into a yuzamashi. By doing this, you can lower the temperature of the boiled water by around 10°C. (If you don't have a yuzamashi, a teacup will work just fine. This also has the effect of warming up the teacup.)

(3) Pour the cooled boiled water into a teapot.

Wait for about 1 minute, without moving the teapot. If the teapot is shaken the tea will be cloudy with a bitter taste. Please wait for the delicious flavor to slowly dissolve into the water. However there's no need to wait the second time the teapot is filled. The tea leaves are already opened up, so please pour it straight after putting the hot water into the teapot.

(4) Drink the delicious sencha that has been cooled to the right temperature.

The delicious flavor is condensed in the last drop. To ensure that you can also drink delicious tea from the second pot onwards, please don't leave any hot water in the teapot.

Arabikicha(when you drink it as hot green tea)

(The secret to making delicious tea is cooling the hot boiled water.)

(1) If you use the spoon that's included, you can measure out the right amount for delicious tea.

There is a measuring spoon included when you buy Arabikicha, which contains 0.4 g when level and 0.6 g with a medium sized serving, and a level serving is the right amount for 1 teacup.

(2) Slightly lower the temperature by pouring the boiled water into another container.

As the optimal temperature for the hot water is around 80°C,pour the boiled water into another container and cool the water.By doing this, you can lower the temperature of the boiled water by around 10°C.

(3) Please drink it when it’s cooled to the optimal temperature of 80°C.

By pouring the cooled hot water into another container containing Arabikicha, you can lower the temperature a further 10°C to the optimal temperature of 80°C, and then if you give it a light stir you can drink delicious tea.

Arabikicha(when you drink it chilled cold)

(The secret is to dissolve the tea with a small amount of hot water and then to chill it till it's cold.)

(1) Put one medium sized serving of Arabikicha into a glass, using the spoon that’s included.

There is a measuring spoon included when you buy Arabikicha, which contains 0.4 g when level and 0.6 g with a medium sized serving, and a medium sized serving is the right amount for 1 glass.

(2) Pour boiled water into a yuzamashi.

First, pour boiled water into a yuzamashi. (If you don’t have a yuzamashi, a teacup will work just fine.)

(3) Pour a small amount of hot water into the glass so that the Arabikicha completely dissolves.

Pour a small amount of hot water from the yuzamashi into the glass with the Arabikicha in, and then stir well until it dissolves.

(4) After that make it as cold as you like and please drink it.

Pour cold water into the glass with dissolved Arabikicha in, add as much ice as you like, and then enjoy drinking it.

Arabikicha(when using the 2 g powder stick)

(A 500 cc plastic bottle is just the right amount.)

(1) When using the 2 g powder stick type

500 cc of water is just the right amount for one 2g powder stick, so put it in a 500 cc plastic bottle, and you can drink it easily and conveniently.

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