Physiological Functions of Japanese Green Tea.
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The main factor determining the taste and aroma of drinking tea is its preparation.
First, catechin acidic soft water suitable for Japanese green tea is boiled. Next, measure out the tea and check the amount and temperature of the hot water, accordingto the kind of tea used. Next, pour hot water into the pot.
After steeping forthe proper time, pour the tea a little at a time into each cup in turn untilall the water in the pot is used up.
Gyokuro is the precious tea, it is mainly served a treat to visitors.
So, tomake good Gyokuro tea the boiled water should be cooled to 50C° to 60C° beforethe tea is steeped 120 to 150 sec. The amount of water used should be about halfthat used when making Sencha.
Cool down by pouring the boiled water into tea cups. (About 5C° is cooled by this method)
Place the tea leaves into the tea pot 6-10g for 3-5people.
Pour the cooled down water into the tea pot Water temp. 70-90C° Steeping time 60-120sec.
Serve equally into each tea cup until the final drop is poured. Serving temp. 50-65C°
|Tea||number of people||amount of tea leaves||temperature of the water||amount of water||time for sleeping||temperature of tea at time of service||amount of tea in each cup||total amount of tea being served|
|Gyokuro (high quality)||3||10g||50C°||60ml||150sec.||35C°||12ml||36ml|
|Sencha (high quality)||3||6g||70C°||180ml||120sec.||50C°||50ml||150ml|
Tea bags have the same outstanding taste as the loose leaf teas.
The fine mesh nylon tea bag makes brewing quick and easy.