Many things pop up in your mind when people talk about Japan. Some examples are Mt. Fuji, anime, manga, hot springs, Tokyo, and kimono. But not one of those things mentioned surpasses the popularity of Japanese tea.
In the past years, Japanese tea has been popularized in different countries, especially matcha. But how do you prepare Japanese tea? This article will describe the beautiful process of making Japanese tea at home.
History of Japanese tea
Japanese tea’s rich history dates back to the 8th century. In its early years, Japanese tea was utilized mainly for religious purposes, and the monks who traveled to China brought it back to Japan. Soon after, they would start their tea plant cultivation from seeds.
Uji-cha green tea was the preferred beverage of the Ashikaga Shogunate and the best tea in Japan in the 15th century. Matcha, the renowned powdered green tea from Japan, was created from Uji-cha in its initial production. The tea originated in the Japanese tea ceremony, which became a sacred rite as Japan evolved.
Generally, the Zen monk Eisai is commonly credited with popularizing tea in Japan. Eisai authored the first Japanese book about tea, the Kissa Yjki, in 1211. The Kissa Yjki encourages drinking Japanese tea for health reasons.
The four pillars of preparing Japanese tea
Making Japanese tea is a meticulous yet exciting process. But there are four key pillars that you need to abide by when preparing Japanese tea:
1. Quantity
Having too little tea in the pot results in a weak flavor. On the other hand, one with too much tea will likely be more concentrated and more pleasant to drink. Also, instead of using teaspoons, weigh your tea in grams.
2. Quality
The quality of the tea leaves highly affects the taste. But most people will think about how the tea leaves are produced when they talk about quality. However, storing tea leaves will also affect their quality. Store your Japanese tea leaves in an airtight container and away from heat. Additionally, drink the tea leaves within 1-3 months to get the savory flavor.
3. Time
The first steeping takes the longest for Japanese tea, and subsequent steepings are relatively brief. Use a timer for the first few times to see how quick steeping truly is. It would be best if you started pouring before the timer ended. The reason is that the leaves continue steeping from the moment you pour the hot water in until the last drop comes out.
4. Temperature
Because they require water at a lower temperature than other types of tea, Japanese teas are a little more delicate. One of the most frequent reasons Japanese tea tastes bitter is using water that is too hot. Boil the water to the right temperature to get the best flavor.
Sencha vs. matcha
Both sencha and matcha are green teas. They are also both non-fermented Camellia sinensis teas. Fermentation will often decrease the nutritional value of a tea. So both sencha and matcha are notorious for their excellent nutritional values.
Sencha tea is grown in the sun, contributing to its nutritional attributes. Sencha tea is rich in polyphenols, including catechins. Catechins help to prevent heart disease and act as amazing antioxidants. Sencha is made by seeping whole tea leaves in water and then removing the leaves before drinking.
Matcha is grown in the shade. Because of this, matcha is nutritionally different from sencha. Matcha is known for its ability to energize yet calm simultaneously. This is due to the presence of both caffeine and L-theanine. Caffeine results in an energized feeling. L-theanine is an amino acid that has a calming effect yet does not cause drowsiness.
Matcha is made by grinding the tea leaves and mixing them with water. This way, you are drinking the entire green tea leaf. Not only is the preparation of matcha different from sencha, but the flavors and textures are also different. Matcha is usually much creamier than sencha since it’s made into a powder.
Brewing Japanese tea
Here are the items you need when brewing sencha Japanese tea:
- Water
- A kettle
- A Japanese teapot or kyusu
- Tea leaves
Follow the steps below to create the perfect Japanese tea at home:
- First, place the sencha in the kyusu. You can put in one teaspoon to 1.5 tablespoons.
- Boil water for 4-5 minutes at 212°F, then let it cool to 175°F. Additionally, it is better to use soft water with fewer minerals to achieve the best results. Japanese tea’s flavor is ruined when minerals in hard water break down its constituent parts.
- Pour the water into the kyusu to fill the tea cups you will serve.
- Steep the sencha for 30 seconds to a minute. However, the time you should steep your tea varies based on the type. But remember that subsequent steepings are shorter, and the first is the longest.
- Pour the tea into the cups slowly while gently swaying your wrist. The motion prevents the spout from becoming clogged when pouring. Also, the flavor enhances by swirling around between pours.
- Pour every Japanese tea from the kyusu. The next batch you’ll make will be bitter if you leave even a tiny amount.
Preparing matcha
Unlike sencha, matcha is a powdered tea that requires more labor throughout the growing and harvesting processes to produce a distinctive flavor, caffeine content, and health benefits. Therefore, all Japanese tea ceremonies involve matcha.
In a Japanese tea ceremony, matcha can either be usucha or koicha. The key differences between usucha and koicha are the ratio between matcha vs. water and the preparation method. The most typical matcha used in a daily tea ceremony is usucha, which is usually thin. On the other hand, more formal Japanese ceremonies frequently use koicha.
Making usucha or koicha
- Add hot water to your tea bowl to heat it. Put the tips of the bamboo matcha whisk in the tea bowl water and let them brew.
- Get the bamboo whisk from the tea bowl once it has been sufficiently heated. Then remove the water and dry the tea bowl using a linen cloth.
- Pour 1/3 cup of boiling water into a different bowl and let it cool to between 160°F (71°C) and 185°F (85°C).
- Using a bamboo scoop or spoon, measure 1 1/2 to 2 scoops of usucha or 3 to 4 scoops of koicha and pour it into a matcha powder sifter. Sift the powder into a tea bowl after being gently shaken and spun with a spoon to eliminate clumps.
- Pour the water into the tea bowl with the matcha powder.
- Take a whisk in one hand and the tea bowl in the other. You should vigorously whisk usucha and water in an “M” and “W” pattern (left to right and up to down). On the other hand, whisk in a circular and kneading motion when making koicha. Whisk until the mixture has a thick foam on top and is full of tiny bubbles.
- Once done, your matcha of choice is ready to drink.
A sip of the ‘Land of the Rising Sun’
Japanese tea has been ingrained in the traditions of Japanese people. If you enjoy Japanese culture or love drinking tea, preparing Japanese tea at home is a fulfilling task. As long as you consider the factors that could favor or hinder making Japanese tea, it’s easy to perfect the art of brewing it at home.
