Japanese tea is steeped by pouring hot water over the tea leaves and allowing them to infuse for a short period, typically 1 to 3 minutes, at a specific temperature depending on the tea type. Agitation is avoided during steeping.
Key Factors in Steeping Japanese Tea:
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Water Temperature:
- The ideal water temperature ranges from 70-90°C (158-194°F).
- However, the specific temperature depends on the type of tea (see table below). Lower temperatures are used for more delicate teas to prevent bitterness.
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Steeping Time:
- Steeping time is short, usually between 1 to 3 minutes.
- Again, the exact time varies based on the tea type and desired strength.
-
Tea to Water Ratio:
- A general guideline is about 1 teaspoon (2-3 grams) of tea leaves per cup (150-200 ml) of water.
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No Agitation: Avoid stirring, swirling, or shaking the teapot during steeping. This can release unwanted bitterness.
General Steeping Process:
- Heat Water: Heat fresh, filtered water to the appropriate temperature for the specific tea type.
- Warm Teapot (Optional): Rinse the teapot with hot water to warm it before adding the tea leaves. This helps maintain the water temperature during steeping.
- Add Tea Leaves: Place the correct amount of tea leaves into the teapot.
- Pour Water: Gently pour the hot water over the tea leaves.
- Steep: Allow the tea to steep for the recommended time.
- Pour and Enjoy: Pour the tea into cups, making sure to pour out all the tea from the pot to prevent over-steeping.
Steeping Recommendations by Tea Type:
| Tea Type | Water Temperature (°C / °F) | Steeping Time (minutes) | Notes |
|---|---|---|---|
| Sencha | 70-80 / 158-176 | 1-1.5 | Steeping too long can result in bitterness. |
| Gyokuro | 50-60 / 122-140 | 2-3 | Lower temperature and longer steeping bring out the umami flavor. |
| Kabusecha | 60-70 / 140-158 | 1.5-2 | Similar to Gyokuro, but less shaded, so slightly higher temperature. |
| Hojicha | 80-90 / 176-194 | 0.5-1 | Roasted tea, so higher temperature and shorter steeping time are suitable. |
| Genmaicha | 80-90 / 176-194 | 0.5-1 | Similar to Hojicha, also suited for higher temperature and shorter time. |
| Bancha | 80-90 / 176-194 | 1-1.5 | Sturdier tea, so can handle slightly higher temperatures. |
By carefully controlling the water temperature, steeping time, and tea-to-water ratio, you can brew a delicious and nuanced cup of Japanese tea.
