NEW HARVEST, FOR THE FIRST TIME IN BULGARIA
Sencha-Young leaves! For the first time in Bulgaria, from boutique tea factory that has never exported tea outside Japan. Excellent tea from Shizuoka Prefecture. Manufactured at the foot of Mount Fuji. Area known that grown Imperial tea. For this tea are selected only young leaves from the first harvest. The taste of this tea soothing and relaxing. It has an elegant sweetness and flavor. Powerful antioxidant.
How to prepare Sencha step by step
For the preparation of this type of tea, you need a Japanese teapot (Kyusu), which is especially made for this purpose.
The first thing you need to know is how much water fits your kyusu and your cups of tea. This will help you determine the amount of tea you will need.
Heat the water to 90-100 degrees through ordinary kettle on the stove or through an electric kettle. Hot water is poured into the empty kyusu for a minute or two. The temperature immediately drops to 80 degrees and heats the tea pot. Here are the most common mistakes. Proper infusion of Sencha is between 70 -80 degrees. If you make a brew with 100 degree water temperature, the tea will have bitter taste and will not be appealing.
It is important to know that one of the best ways to prepare this type of tea is to use spring water that can be found in any supermarket. Good water quality is essential for making the perfect cup of tea. This does not mean that you should search for water without minerals, but it is certainly more appropriate than tab water. You can also use mineral water – the minerals improve the taste of green tea.
Pour hot water from the kettle into the empty cups of tea or additional porcelain bowl. This will help the cooling of the water, and will allow you to measure exactly how much water you need. Dispose of unnecessary water from the teapot if you chose the cups of tea for cooling the water.
While waiting for the water to reduce its temperature, pour the tea leaves in the kyusu. Proportion of tea to water is again essential for the taste of the tea. Basically you can use 4 to 6 grams of tea for one teapot. If you do not have a measuring spoon, you can use tea spoon, which contains about 4 grams.
Pour hot water from the cups directly into the kettle and close the lid. The first infusion should last about one minute to a minute and a half.
Pour the tea from cup to cup one after another, in order to obtain a homogeneous mixture in each of the cup. Pour it successively in cup 1, 2, 3, then cup 3, 2, 1. At the end shake the teapot with a slight movement and distribute the last drops of tea.
Now you already know how to prepare Sencha. You can repeat the process two or three times. In the second infusion the time for brewing is 30-40 seconds and the water temperature must be 80 degrees. During the last (third) infusion we recommend longer wait in order to extract the last flavor from the leaves.