The delicate dance of brewing Japanese green tea is a sensory experience, a journey from the crisp, verdant leaf to a steaming cup brimming with subtle umami and refreshing bitterness. More than just a beverage, it's a ritual, often performed with the elegant kyusu, a traditional Japanese teapot specifically designed to enhance the tea's inherent qualities. Its unique shape and pour spout allow for precise control over the brewing process, ensuring every infusion delivers the perfect balance of flavor and aroma. Understanding the nuances of using a kyusu is key to unlocking the true potential of fine Japanese green teas.
From the careful selection of water temperature to the precise timing of each steep, mastering the art of brewing with a kyusu is surprisingly straightforward. This guide will walk you through a step-by-step process, enabling you to achieve that elusive perfect cup, transforming your tea time into a moment of tranquil contemplation and exquisite taste.
Preparation and Safety Guidelines
- Handle the Kyusu with care, especially when it's hot. Use a tea cozy or heat-resistant gloves to avoid burns.
- Always use filtered water to prevent mineral buildup and off-flavors in your tea. Avoid using tap water with high chlorine content.
- Dispose of used tea leaves properly after brewing. Do not reuse leaves multiple times as this will result in a bitter and astringent brew.
Step-by-Step Instructions
Prepare the Kyusu
- Place tea leaves into the kyusu. One tablespoon of tea leaves is recommended for two cups of tea.
Prepare the Water
- Prepare hot water. For common green teas, use water at approximately 90°C.
Steep the Tea
- Pour hot water (around 200 mL) into the kyusu.
- Infuse the tea leaves for about 60 seconds. Do not move the kyusu; avoid agitating the leaves.
Pour the Tea
- Pour the tea into cups, alternating between cups while pouring. This ensures even extraction.
- Pour every last drop to extract all the infusion.
Tips
- Clay teapots (kyusu) are said to provide a sweeter, richer flavor.