Brewing tea in a kyusu requires more effort than brewing it in a plastic bottle, but it is a great way to switch off from your busy life and relax your mind and body.
With a few tips, you can brew a delicious cup of tea at home.
The staff of a Japanese tea specialty store will show you how to brew and store delicious tea.
Three important things to brew tea.
- High quality water
- small teapot
- tea leaf
First, let’s focus on the water. The taste of Japanese tea varies greatly depending on the “water” used.
In general, the water that goes well with tea is “soft water.
You can use your own kyusu, but I recommend the kyusu with a net over it rather than the basket net type.
However, it is recommended to use a kyusu with a net over it rather than a basket net type, because it allows the tea leaves to spread better.
This is because it creates convection currents and allows the tea ingredients to leach out.
I recommend Tokonameyaki teapots.
Tokonameyaki is a type of pottery produced in Aichi Prefecture, Japan. It is made of smooth clay and is characterized by its red color.
The red color is due to the presence of iron oxide in the clay, which reacts with the catechins in Japanese tea.
The reddish color is due to the presence of iron oxide in the clay, which reacts with the catechins in Japanese tea to produce a mellow taste.
Some of the tea leaves in the market are of poor quality.
Even if the tea is good, if it has not been used for a long time after it has been opened, its aroma and taste may have deteriorated.
The best quality is the one that is thin and needle-like in shape, and the best aroma is the one that retains the fresh fragrance of the first tea buds.