What to prepare
1. Let the hot water cool down.
Pour 60 to 70 cc of boiling water from the cooled teapot into the teapot.
Pour into a teacup and leave to cool to about 40℃ (body temperature) to 60℃.
*The water temperature will drop by approximately 5 to 10 degrees each time you move the container.
*If you are drinking alone, use 1-20cc of hot water
2. Add gyokuro tea leaves.
Put about 2 heaping tablespoons (10g) of tea leaves into the teapot.
*1g of tea leaves if drinking alone
3. Add hot water.
Pour cooled water from a teacup (40℃ to 60℃, about body temperature) into the teapot.
4. Check the movement of the tea leaves.
Leave the lid on and watch the tea leaves move.
*Another way to brew tea is to close the lid and wait for the tea leaves to infuse.
Check the changes in 5 colors
After about a minute of pouring the tea, the tea leaves will absorb the hot water and turn a light green color. The best time to brew the tea is about 1 to 1 minutes.
6 completed
Pour the tea from the teapot into the teacups in a circular motion to ensure the tea is of an even strength. From the second brew onwards, raise the temperature of the water and shorten the waiting time. The third brew will also be delicious.
What to prepare
1. Let the hot water cool down.
Pour 180cc of boiling water into three teacups (3cc each) and allow to cool to around 60-70℃.
(If you want to lower the temperature of the water, you can cool it in the same way as when brewing Gyokuro, using a cooled water cooler or a mug.)
*The water temperature will drop by approximately 5 to 10 degrees each time you move the container.
*1cc of hot water if drinking alone
Brew 2 infusions of tea.
Put about 2 heaping tablespoons (10g) of tea leaves into the teapot.
*1g of tea leaves if drinking alone
3. Add hot water.
Pour cooled water from a teacup (about 70℃ to 80℃) into the teapot.
4. Wait for the tea leaves to steep.
Put the lid on and wait for the tea leaves to infuse. The tea leaves will absorb the hot water and turn yellow-green. It takes about 45 seconds to 1 minute to brew.
5 completed
Pour the tea from the teapot into the teacups in a circular motion (similar to gyokuro) to ensure the tea is of an even strength. Squeeze out every last drop. For the second and subsequent brews, raise the temperature of the water a little and shorten the waiting time to squeeze out all the tea.
What to prepare
1. Add matcha powder.
Put two teaspoonfuls of matcha (about 2g) into a teacup.
2. Add hot water.
Pour about one-third of the teacup with hot water (3-1cc) that is about 80 degrees Celsius.
When making tea with a chasen, first use your non-dominant hand to support the matcha bowl to prevent it from slipping, and with your dominant hand, hold the bamboo part of the chasen with your index finger, middle finger, and thumb.
First, slowly mix the matcha at the bottom into the hot water.
Shake your wrist back and forth, then slowly move it so that the surface is smoothed, and gently pull the chasen up.
3 completed
When the surface of the matcha is finely foamed, it is done.
Depending on how you brew it, you may not need to create a fine bubble.
What to prepare
1. Brew the roasted green tea.
Put about 2 heaped scoops (10g) of tea leaves into the teapot.
2. Add hot water.
Pour hot water (about 300-400cc) from the pot into the teapot.
3. Wait for the tea leaves to steep.
Leave it in the hot water for about 30 seconds.
4 completed
Pour in a circular motion to ensure an even strength (as with gyokuro and sencha), and squeeze out every last drop of tea leaves.
What to prepare
1. Bring water to a boil.
Boil water in a kettle (about 2L).
2. Add hot water.
Once the water is boiling, add the tea leaves (20g) and simmer for 2 to 3 minutes.
3 completed
Please pour.
cold matcha
1. Prepare the matcha tea.
Make the matcha a little strong. (For how to make matcha, please see the matcha page.)
2. Add ice.
Add ice to the matcha.
What to prepare
1. Make concentrated matcha
Mix matcha and water in a 1:5 ratio (approximate) until smooth.
2. Prepare thin tea.
Add 50-60ml of hot water to about 2g of matcha (2 tea scoops), and move the whisk back and forth to make finely ground matcha.
3. Drawing with light tea and dark matcha.
Slowly add the dark matcha on top of the light brown foam, little by little.
・If you think you've failed, just whisk it again and you can try again as many times as you like.
Once you've finished drawing, enjoy your drink with your favorite flavor.
If it gets cold or too strong, add hot water. In summer, add ice to make cold matcha.
You can also add milk or sugar to taste it to your liking and enjoy it down to the last drop.
Daifuku tea
In Kyoto, people drink auspicious tea called Daifuku tea on New Year's Day to pray for good health for the year.
To brew Daifuku tea, place pickled plums and knotted kelp in a teacup and pour in the tea.
What to prepare
1. Heat and loosen the fresh tea buds.
Heat the raw tea buds in the microwave for about 1 minute. Place a sheet of cooking paper on a hot plate, spread the steamed raw tea buds, and loosen them with chopsticks to remove the moisture. (About 10 minutes)
Rub the leaves between your palms.
Once most of the moisture has been removed from the surface, remove the leaves from the cooking sheet, and when you can touch them with your hands, gently knead the leaves between the palms of both hands.
Dry the 3 leaves.
When moisture appears on the surface of the leaves, place the cooking sheet back on the hot plate (keep warm - 150°C) and dry the leaves while loosening them with chopsticks or your hands.
4. Repeat
Repeat steps 2 and 3. (About 30 minutes)
5 completed
Place the tea on the hot plate and finish drying (about 10 minutes).
What is Chakofuku?
Chakafuku was introduced from China during the Kamakura period and became very popular during the Nanboku-cho period as a pastime in which people guessed the origin of tea by drinking it.
Nowadays, several types of tea are selected, each given an elegant name such as Kachou Fuugetsukaku, and the participants are then presented with the name in random order, with the task of guessing which tea is which.
Five-kind, three-pot competition
Participants will taste five different types of tea three times and compete for rankings with a maximum score of 5 points.
Stores where you can buy tea (members of the Kyoto Prefecture Tea Cooperative Association)
The stores where you can buy Uji tea are introduced as members of the Kyoto Prefecture Tea Cooperative Association*.
More details
Some members specialize in wholesale business and do not engage in retail, so please call us before visiting.
