5th Story - Serving Tea
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(C)KYOTO SEIKA UNIVERSITY
INSTITUTE FOR MANGA STUDIES
Chie Yamada, Yui Miura, Markley Patricia |
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Guidance
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| 1st Story : Let's go to Maikonocha |
| 2nd Story :Tea Picking |
| 3rd Story :Tea Processing |
| 4th Story :Tea Varieties |
| 5th Story :Serving Tea |
| 6th Story :Tea and Health |
| About Serving Tea | ||||||||||||||||||||||||||||||||||||
| Necessary things for preparing Tea! There are five essential things for preparing tea: |
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| 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. |
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2. Tea leaves 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! |
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3. Water Water is a vital element for preparing tea. Boil soft water for best results. |
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4. The Details To bring out the best tea flavor possible, the proper amount of water at the right temperature must be used. |
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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. |
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| 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)
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| 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 | ||||||||||||||||||||||||||||||||||||
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| 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. |
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Shiawasecha |
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