Brewing Tamaryoku-cha
How to brew delicious Japanese green tea
**Josen-Cha (Mushisei Guri-Cha)**
1. Use boiled water. When the water boils, open the kettle lid and continue boiling for 5 minutes.
2. Fill tea cups to about 80% (about 60cc) with hot water.
3. Place tea leaves in the teapot, roughly 2 level tablespoons (about 6 grams) for a 3 cup portion.
4. When the water cools down to about 70 degrees (celcius), pour the water from the tea cups into the teapot. Cover and steep for about 2 minutes.
5. Taking care to maintain equal volume and strength for each portion, pour the tea alternately into cups, decanting to the very last drop.
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**Kama Iri-Cha**
1. Place tea leaves in teapot, roughly 6 grams for 3 cups.
2. Pour freshly boiled water (about 60 cc per cup) into the teapot, cover and steep for 30 seconds to one minute.
3. Taking care to maintain equal volume and strength for each portion, pour the tea alternately into cups, decanting to the very last drop.
**Gyokuro-Cha**
About 60cc of hot water for 3 cups — water temperature about 50-60 degrees (celcius) — about 10 grams of tea — steep for roughly 150 seconds and decant slowly into tea cups.
** Compounds released from the tea leaves as well as flavor will vary depending on the temperature of the water. Depending on the particular tea, you may want to vary the amount of tea, temperature of the water, or steeping time. Find what works best for you.***
How To Store Brewed Tea
It is important for tea to be fresh.
Divide tea into 7 – 10 day portions, and store in a cool place in an airtight container. If you decide to store in the refrigerator or freezer, close the container with tape to ensure that smells from other foods will not penetrate. If you use a freezer, wait until tea has returned to room temperature before opening container.