LEAFNCUP

Japanese green tea Leafncup logo

Purveyors of high quality teas and sundries

GREEN TEA PREPARATION

GUIDE

Green tea leaf from Leafncup
Green tea leaf from Leafncup

HOW TO MAKE SENCHA

Tools

Teapot (recommended: Japanese kyusu)

Sencha loose green tea leaves (2-3g per person)

Cups (recommended: yunomi; 1 per person)

Water (recommended: bottled mineral water with a ph of -6.5 approx.)

Sencha tea guide at Leafncup store
Sencha tea guide at Leafncup store
Sencha tea guide at Leafncup store
Sencha tea guide at Leafncup store
Sencha tea guide at Leafncup store
Sencha tea guide at Leafncup store
Sencha tea guide at Leafncup store

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Sencha tea guide at Leafncup store

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Sencha tea guide at Leafncup store

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Sencha tea guide at Leafncup store

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Sencha tea guide at Leafncup store

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Sencha tea guide at Leafncup store

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Step 1

Boil the water and pour approx. 40-70ml into each cup. Allow the water to cool to approx 65 degrees. Heat the teapot by adding boiling water until halfway full.

Step 2

Throw away the water in the teapot, making sure to shake it dry. Add the tea leaves.

Step 3

Pour the warm water from the cups into the teapot.

Step 4

Allow to steep for 60 seconds.

Step 5

Once the tea has properly steeped, line up the cups and pour a little into each cup at a time. Pour vigorously, making sure to use every last drop in the teapot.

Step 6

Serve immediately and enjoy! The tea leaves can be reused for a second brew immediately afterwards using the above method.* However, make sure to use slightly warmer water, approx. around 80 degrees, when reusing the same tea leaves.

Tips

*The tea will continue to steep even when being poured, and doing this helps even out the concentration in every cup

**Never reuse tea leaves that are more than half a day old.

HOW TO MAKE GYOKURO

Gyokuro tea guide

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Gyokuro tea guide
Gyokuro tea guide
Gyokuro tea guide
Gyokuro tea guide
Gyokuro tea guide

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Gyokuro tea guide
Gyokuro tea guide

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Gyokuro tea guide

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Gyokuro tea guide

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Gyokuro tea guide
Gyokuro tea guide

Step 1

Boil the water and pour approx. 20ml into each cup or in to kyusu. Allow the water to cool until it is between 40-50 degrees.* Heat the teapot by adding boiling water until halfway full.

Step 2

Throw away the water in the teapot, making sure to shake it dry. Add the tea leaves.

 

Step 3

Pour the warm water from the cups or the kyusu into the teapot.

Step 4

Allow to steep for 2 minutes.

Step 5

Once the tea has properly steeped, line up the cups and pour a little into each cup at a time. Pour vigorously, making sure to use every last drop in the teapot. The last few drops are especially concentrated, so don’t let them go to waste!

Serve!

Serve immediately and enjoy! The tea leaves can be reused for a second brew immediately afterwards using the above method.

Note: make sure to use slightly warmer water, approx. around 60 degrees, when reusing the same tea leaves.

Note

For a more professional touch, we recommend using a set of Yunomi to cool water. These hand crafted bowls transfer heat rapidly and are easy to handle, as well as being a stylish addition to any tea set.

Yunomi guide at Leafncup store

Tips

*Gyokuro tea leaves are highly sensitive to heat, and even a few degrees can make a big difference. Experiment with slightly different temperatures and vary the brewing time until to you discover the method that’s right for you. As a general rule, for a sweeter, lighter tasting cup of gyokuro use cooler water (40 degrees approx.) and for a richer, more aromatic blend use warmer water (50 degrees approx).

**Never reuse tea leaves that are more than half a day old.

HOW TO MAKE CHILLED SENCHA

Cold green tea guide at Leafncup store

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Cold green tea guide at Leafncup store

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Cold green tea guide at Leafncup store

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Cold green tea guide at Leafncup store
Cold green tea guide at Leafncup store
Cold green tea guide at Leafncup store

Add 5-8 grams of Sencha to the teapot.

Step 1

Ice cold water

Cold green tea guide at Leafncup store

Step 2

Add 50-100 ml of mineral water (ideally, there should be just enough water to allow the leaves to float freely) and store in a refrigerator for 3-6 hours.

Step 3

Remove from refrigerator and serve. Make sure to gently swirl the teapot using the base of your hand before pouring.

Add 7-8 grams of Sencha to the teapot.

Step 1

Ice

Cold green tea guide at Leafncup store

Step 2

Add ice on top of the tea leaves until the teapot is completely full.

Step 3

Allow to stand at room temperature until ice has completely melted. There is no need to heat the teapot or add hot water, simply allow the ice to thaw naturally.

Step 4

Serve and enjoy.

HOW TO MAKE MATCHA

Tools

Matcha powder (1.5g per person)

Cups (recommended: matchawan, drinking bowls for use with Matcha; 1 per person)

2L Water (recommended: bottled mineral water with a ph of -6.5 approx.)

Spoon (recommended: chashaku,  a bamboo utensil used for serving matcha)

Chasen, a bamboo whisk used to froth the matcha powder. A intrinsic part of matcha culture, we strongly recommend procuring one before attempting to make matcha at home.

Sieve

Pitcher

 

Cold green tea guide at Leafncup store

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Cold green tea guide at Leafncup store

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Cold green tea guide at Leafncup store

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Cold green tea guide at Leafncup store

Mix

Cold green tea guide at Leafncup store

Mix

Cold green tea guide at Leafncup store

Mix

Cold green tea guide at Leafncup store

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Prep.

Boil the mineral water and cool it to 80 degrees.

Prep.

Pour approx. 100ml into each matchawan. Warm up the chasen by placing it in the warm water, as this heats up the bamboo, making it easier to use. Once everything has been heated up, pour away the water.

Step 1

Weigh out the matcha powder and place it the matchawan.

Step 2

Pour 70ml of the hot water from the pitcher into the matchawan on top of the matcha powder. Take to pour the water slowly, adding only a little at a time and stirring gently and thoroughly all the while. This prevents the powder from forming clumps. When whisked, the matcha powder should take on the consistency of melted chocolate. Make sure to use a straight up and down motion, as opposed to a circular movement.

Step 3

Continue whisking until a very fine froth appears on the surface.

Step 4

Serve and enjoy. We strongly recommend serving matcha with a sweet snack, eaten first. This enhances the natural bitterness of Matcha.

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