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Varieties
of Green Tea |
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In Part 1, I talked about how o-cha is deeply connected with the Japanese. In Part 2, I want to introduce to you the different types of o-cha enjoyed in Japan. Green tea is one of the most popular beverages in Japan as you may know, and there are several varieties. Have you ever heard of Sen-cha? Sen-cha is the most common green tea, and 80% of all teas harvested in Japan is sen-cha. It is an exquisite tea with a very delicate taste and aroma. The Sen-cha tea leaves are grown under the ray of the sun, and once harvested, are steamed and dried. Gyokuro is the most superior green tea, and has a sweet flavor. It is protected from direct sunlight while growing, and this extra care makes Gyokuro the most expensive Japanese tea of all. Ban-cha, on the other hand, is rough tea made from lower grade tea leaves. It is inexpensive but a little bit bitter for me. Matcha is a very traditional tea, as I explained in Part 1. It is made by grinding steamed dried tea leaves into powder, and is usually used in tea ceremonies. Oh, and I shouldn’t forget about Genmai-cha. I think it is the most unique tea of all Japanese teas. Genmai-cha means "(roasted) brown rice tea." This blend originated with Japanese peasants who would stretch their precious supply of tea by blending it with roasted rice during an era when tea was still a barely affordable luxury. So do you feel like having a cup of Japanese o-cha? I want to have one! Let me show you how to brew the best o-cha using a Zojirushi water boiler & warmer. |
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How to Brew Delicious O-cha |
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1) Preheat the Teapot
Prepare a teapot called kyu-su and a cup without handles called yunomi. Preheat the kyu-su and yunomi in which the tea will be steeped and enjoyed with hot water. If hot water is poured into a cold porcelain vessel, the water temperature will drop several degrees immediately, diminishing the extraction. To preheat the pot, pour some hot water into the kyu-su to warm it; then pour this water out into the yunomi to warm them.
2) Measuring
I recommend using 3 grams of tea leaves for each six ounces of water, or one teaspoon of tea leaves per cup. Put the tea leaves in the kyu-su, and then pour hot water from a Zojirushi
Electric Boiler & Warmer. O-cha brews best with water at 175°F keep warm temperature setting, so you can brew tea at the perfect temperature any time you want!
3) Brewing
Wait until the tea leaves open. Once they open, pour the hot tea into the yunomi little by little.
4) Tasting
When you drink o-cha, hold the yunomi with one hand and place the other hand at the bottom of the yunomi. Also, remember that o-cha is drunk hot and without lemon, sugar or cream. Enjoy!
[to Part 1] |
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