Japan In Melbourne

Ch.6 Green Tea Guru, Uncle Matchame's lesson
about the perfect cup of green tea

Chabatake-kun (C): I always thought I can just use loose tea leaves straight out of the packet! You mean I can’t just pour boiling water directly into my pot of tea leaves?

Uncle Matchame (M): Well, if you do it that way, the tea won't taste as good. Listen carefully and try to remember the key points on preparing the perfect cup of green tea!

C: Yes sir!

M: Very well. I have summed up everything in diagrams to make it easier for you to understand, so please look closely. This is the proper way on how to brew sencha for two.

M: Chabatake-kun, have a try of the tea prepared by this method.

C: (Slurp)… Oh, it's soooo delicious! It's so aromatic and the flavour's deep and complex too!

M: Taste the difference? Using a lot of tea leaves does not mean it will taste better. Also, hot water at 70 – 80'C is more suitable than boiling water.

C: Why's that?

M: Well, well. It is said that shibumi (the astringent substance) from catechin releases at above 80'C and umami (the tasty substance) from theanine releases at about 50'C. Although it depends on the variety of tea, when using the most common sencha tea, infusing it at 70-80'C help suppress the release of shibumi and bring out umami. Gyokuro (fine and expensive type) and premium sencha on the other hand, are best to be infused at around 50'C. Genmaicha (brown rice tea) and houjicha (roasted tea) are best to be infused at a higher temperature.

C: I see! Instead of pouring boiling water directly from a kettle we have to pour it into a teacup first. Let it cool down a little and then transfer the right amount of hot water into the teapot. Understood!

M: That's right, my boy!

C: Hmm, that means it takes about 60 seconds to get the golden ratio of catechin and theanine.

M: Spot on! Last but not the least, in order to have the consistency of shibumi, umami and strength for each cup; remember to pour green tea evenly into each cup little by little. Never ever "downpour" green tea in one cup in one go.

C: Aye aye Sir! I understand everything now!

M: Bear in mind that unlike the first steep, make sure you use hotter water and infuse for a shorter period for the second steep. You can enjoy the refreshing astringent taste which is different from the first steep.

C: Oh, by the way, what if I use tea bags? Any tips with that?

M: If you are using tea bags, you can use boiling water. After adding in boiling water, cover your cup with a lid and steep the tea bag for 60 seconds. Hold the paper label attached to the string and dip the teabag three to four times in order to release the umami from the tea leaves. Finally, remove the teabag gently without squeezing.

Now everything is perfect! Next time you’ll know how to serve your guests the perfect cup of green tea!

C: Of course! I'll remember! Thanks a lot, Uncle Matchame!