About Serving Tea
Necessary things for preparing Tea!
There are five essential things for preparing tea:
1. Cha-ki (Tea Utensils)
To brew Gyokuro and Sencha, a kyu-su (Japanese tea pot) and teacups are necessary. Matcha requires a special matcha-wan (bowl) and chasen (bamboo whisk) and cha-shaku (bamboo spoon).
For preparing tea properly, cha-ki, or special tea utensils, are necessary.
2. Tea Water
Naturally, tea leaves play an important part – take care in choosing appropriate leaves as it will decide the quality of the flavor.
At MaikoTea, you can sample different kinds of tea. We provide you, with confidence, various types of tea according to specified prices and grades. Let us serve you with the best Japanese green tea of superior quality!
Water is a vital element for preparing tea. Boil soft water for best results.
4. The Details
To bring out the best tea flavor possible, the proper amount of water at the right temperature must be used.
5. The Mind
Perhaps the most important is the state of heart when preparing tea. There is great significance in the communication of the minds of host and guests enjoying tea time together.
The Art of Brewing Tea
Adjust the temperature and amount of water, and brew time according to the type of tea and the number of people you are preparing tea for.
Standard table for Serving Tea (First Infusion)
High quality Gyokuro
Average quality Gyokuro
High quality Sencha and Karigane (Kukicha)
Average quality Sencha and Karigane (Kukicha)
Houjicha and Genmaicha
number of people
amount of tea
temperature of water
boiling water15 g
amount of water
This table only represents the general measurements. Of coure, it is adjustable to fit your personal taste. Please continue to 'experiment' in order to find the taste that is most fitting to your own preference.
After the first infusion, use higher temperature water and shorten the brewing time as the tea leaves have already begun to open.
Relation between water temperature and resulting tea taste
Higher temperature = increased aroma
Higher temperature = increased astringency
Any temperature ="sweetness"
*Note: when using lower temperature water, more brew time is required. Tea always posseses a certain basic sweetness. However, when brewed with higher temperature water the extracted astringency might override this natural sweet taste.