| Teas |
Temperature and Infusion Time |
 |
| |
| Sencha regular |
155 - 160F for 1 to 1 1/2 minutes
makes up to 2 infusions
|
| Sencha deep steamed |
155 - 160F for 1 to 1 1/4 minutes
makes up to 3 infusions
|
| Kukicha |
175F for 1 to 1 1/2 minutes
|
| Hojicha |
190F to boiling for 1 to 1 1/4 minutes
|
| Gyokuro |
130 - 140F for 2 1/2 minutes
Put generous amounts of tea in a small tea pot. Do
not submerge tea leaves completely inside the pot allowing
for some breathing space.
|
| Genmaicha |
175 - 195F for 1 to 1 1/2 minutes
higher quality requires slightly lower temperature
similar to the technique used in Sencha
|
| Maccha Genmaicha |
180 - 195F for 1 to 1 1/2 minutes
|
| Maccha |
190F
Put a teaspoon of Maccha (2g) in a larger tea bowl.
Pour hot water (60cc) into the tea bowl and stir quickly with a bamboo
whisk until fine small bubbles appear. |
