Home>How to brew>Tea leaves and water   
How to brew
   Enjoying tea
How to brew
Greeting guests
Storing tea
  The tea pot
Choosing a tea pot
Types of tea pots
Types of water
Tea leaves and water
Tea leaves and water
The taste and aroma of tea are largely dependent on the water. Pay special attention to the types of water that yield rich, delicious tea.
tea leaves and water
Fukamushi (deeply steamed) tea for every type of water.
The leaves of Fukamushi tea are steamed longer than the standard Sencha. Its aroma is fainter but it has a rich, bold taste. If the quality of your water is not very good, we recommend Fukamushi because it has the strength of its flavor to overcome such deficiencies. Brewing time is relatively short-about 30 seconds-because the leaves are crushed. If you are able to obtain good quality water, use Wakamushi (lightly steamed) tea leaves to enjoy the delicate aroma and taste of green tea.

Hard water for milder taste
Generally speaking, imported mineral water is not suitable for green tea because of its hardness. Some say, however, that tea made with European mineral water with a mineral content as high as 300 mg is tasty, because it is mild and not astringent. If you do not like a more astringent flavor, try hard water.

To make water better
The use of charcoal in water purification has recently become popular in Japan. Placing charcoal in a container of tap water will remove the smell of chlorine and purify the water. The taste of the water will also be improved and you will be able to make a more delicious tea. Boiling water in an iron kettle is also recommended. The kettle's iron is eluted into the water, which provides the benefit of being able to take in the mineral when you drink the tea. Additionally, an iron kettle will maintain the temperature of the hot water. If you boil the water and let the kettle stand for a while, the temperature will be most suitable for Gyokuro and Sencha.
Mail Sitemap Privacy Policy Disclaimer