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Proper brewing methods・Recipes

The flavor of Sen-cha green tea depends upon the degree to which 「Umami」(Amino acids),「Astringency」(Catechin) and「Bitterness」(Caffeine) are extracted. Amino acids begin to be extracted quickly after pouring the hot water. The higher the water temperature, the easier it is to extract catechin and caffeine, which will result in a tea with strong astringent and bitter flavors.

We keep innovating the brewing methods like blending leaves, blending brewed tea, adding roasted rice or confetti and so on.
It is our mission to persue the possibility of green tea.

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  1. Set the dripper head and filter on the base.
  2. Place 4g of tea leaves inside the dripper and place it over either heat-resistant glass or a carafe.
  3. Pour 120 ml of cold water at about 10°C and wait for 330 seconds (five and a half minutes).
  4. Tilt the head little by little and slowly extract the tea.

Basic Recipe

First, I will introduce the basic recipe of "FRESH BREW" which draws out sweetness.

Recommended tea leaves: HARUMOEGI/KOUSHUN/YABUKITA-YAME/YOINO SHICHIYOUSEI

FRESH BREW

  1. Set the dripper head and filter on the base.
  2. Place 4g of tea leaves inside the dripper and place it over either heat-resistant glass or a carafe.
  3. Pour 120ml of cold water at about 10°C and wait for 330 seconds (five and a half minutes).
  4. Tilt the head little by little and slowly extract the tea.

Enjoy Color, Aroma and Flavor

Have you successfully been able to make a delicious brew? Is it not a relieving taste? These tea leaves will keep their flavors up to 2 to 3 brews, so definitely have fun with playing around with changing the flavors a bit. After the second brew, 15 seconds is all that is needed after pouring the water to give a full flavor. If you play around with the recipes and think of it as a course of 1, 2, 3, you will increase the degree of freedom remarkably, and you will also have a deeper, more interesting experience too.

Intermediate level Recipe

"HIGH BREW" is a recipe which draws out an astringent and bitter flavor. It mainly goes well with single origin tea leaves and tea leaves that have been dried at a high heat.

Recommended tea leaves: KOISHIZUKU/OKUMIDORI/KOURAN/Houji-cha/ Second brews

HIGH BREW

  1. Set the dripper head and filter on the base.
  2. Place 4g of tea leaves inside the dripper and place it over either heat-resistant glass or a carafe.
  3. Pour 120 ml of hot water at about 80°C and wait for 70 seconds. (The second roast will be OK in 15 seconds.)
  4. Tilt the head little by little and slowly extract the tea.

Advanced Recipe

"GYOKURO BREW" is a recipe to draw out the falvor of umami. Differing from the image of Sen-cha green tea, this recipe gives of a taste of 「Dashi」Japanese stock. Amino acids such as (theanine), (inosinic acid), and (glutamic acid) contained in Sen-cha green tea are the same as those found in Dashi, and are extracted at around 50°C.

Recommended tea leaves: KOUSHUN/YABUKITA-YAME/OKUMIDORI

GYOKURO BREW

  1. Set the dripper head and filter on the base. A flat head is recommended.
  2. Place 4g of tea leaves inside the dripper and place it over either heat-resistant glass or a carafe.
  3. Pour 120 ml of hot water at about 50°C and wait for 180 seconds.
  4. Tilt the head little by little and slowly extract the tea.

"COLD BREW". Well known in the world of coffee, enjoy this cool, refreshing recipe as it lakes almost no astringent or bitter taste.

COLD BREW

In the recipes above, the taste changes depending on the tea leaves, so strictly speaking, some adjustment is required depending on the tea leaves. By all means, please visit our "Tokyo Saryo" store, where you can actually get a taste of each of these recipes.

Water temperature affects the taste

This is a graph showing the relationship between "water temperature" and "taste". The most basic recipe is, first brew at 70℃ to mainly extract aroma and sweetness (amino acids), then extract astringent / bitterness (caffeine · catechin) with the second brew by raising the temperature to 80℃. On the third brew, add toppings such as Genmai roasted rice to enjoy a further change in flavor.

Recommended tea leaves: HARUMOEGI/KOUSHUN/YABUKITA-YAME/YOINO SHICHIYOUSEI

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