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How to brew
   Enjoying tea
How to brew
Greeting guests
Storing tea
  The tea pot
Choosing a tea pot
Types of tea pots
   Water
Types of water
Tea leaves and water
How to brew
It is not difficult to brew a pot of green tea. If you know the basics and a few tips about the brewing of tea, you can enjoy its delicate taste and aroma much more. You will be able to make a much more delicious tea even from the same tea leaves. The most important point may be your sincere desire to brew delicious tea.
A little more than the standard volume is preferable. 1. Put the tea leaves into the pot
Adjust the volume of tea leaves according to the number of cups. Slightly cover the bottom of the teapot or make a small pile in the teapot with tea leaves. A little more than the standard volume is preferable but do not make the tea too strong. Try to remember the most desirable basic volume, which you measure out in the teapot or the cap of the canister you always use.

2. The importance of the water's temperature
Fully boil the water to remove any smell of chlorine. Use hot boiling water for Houji-cha and Genmai-cha to provide for their rich aromas.For premium Sencha,leave the boiled
water to cool and allow a longer brewing time, which enhances the sweetness and richness of the tea. First, pour the hot water into the number of cups you need, and then pour it from the cups into the pot. This provides for the ideal temperature of approximately 70 degrees centigrade. For Gyokuro, pour the hot water into another cup before pouring it into the pot. This provides for a temperature of approximately 60 degrees centigrade, which will maximize its peculiar sweetness and thickness. Hot boiling water for Houji-cha and Genmai-cha, 70 degrees centigrade for premium Sencha, and 60 degrees centigrade for Gyokuro.
30 seconds for Houji-cha, 60 seconds for Sencha, and 2 to 3 minutes for Gyokuro. 3. Wait until the tea is fully brewed.
Allow the tea to steep longer if the temperature of the hot water is low, and shorter if it is high. As a general guideline, allow 30 seconds for Houji-cha, 60 seconds for Sencha, and 2 to 3 minutes for Gyokuro. Open the lid of the pot to see if the leaves are uncurled. If so, pour a small amount into a cup and check the color.
4. Empty the pot to the last drop.
Pour the tea into the cups little by little, rather than in one stroke. Move the teapot from cup to cup continually until all the cups are filled at approximately the same time. This is to ensure that each cup of tea tastes the same. Place the hole on the lid of the pot in the direction of the spout so that the air can be released from the pot, making it easier to pour the tea. Hold the lid with your hand and fully tilt the pot to empty it to the last drop.
Empty the pot to the last drop.
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