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Gyokuro

The superlative experience in Japanese green tea

The noblest, the most refined and the most precious of Japanese teas.
This tea is made up of young leaves picked in the renowned gardens of Okabe. A delicious serenity and melting gentleness are released in the mouth.

How to prepare Gyokuro?

• Pour boiling water into moderately sized cups and let it cool to 60° C (140° F).
• Put the Gyokuro tea in the teapot. For three cups, two tablespoons are enough (about 10 g or 1/3 oz).
• Pour the cooled 60° water into the teapot and let it steep for two minutes.
• Serve the tea in the pre-warmed cups over several pourings in such a way that the strength of the tea will be equal for each cup. Empty all the liquid from the teapot.
  For the second infusion, use hotter water and let it steep for thirty-seconds.

Sencha

Classic green tea

The most popular of Japanese green teas.
This tea has a light and refreshing taste as well as a pleasant fragrance like young spring leaves.

It contains theanine which gives it an agreeable taste and possesses relaxing qualities. It produces a sensation of freshness and tonicity with vitamin C.

How to prepare Sencha (classic green tea):

• Pour boiling water into the cups and let it cool down to the appropriate temperature: Between 70 and 80° C (158 and 176° F) for superior quality sencha.
• Put the tea in the teapot. For example, to make three cups, use the equivalent of two level tablespoons (around 6 g or 1/5 oz).
• Pour the hot water at the right temperature (70 to 80° C / 158 to 176° F) into the teapot and wait for thirty to sixty-seconds for fukamushi sencha (deep-steamed), or two minutes for ordinary sencha.
• Pour the liquid bit by bit into the pre-heated cups in such a way that the strength of the tea will be equal for each cup. Empty all the liquid from the teapot.
  For the second infusion, use hotter water and let it steep for a shorter time.

Genmaicha

Green tea with roasted brown rice

A mix of Genmai (unpolished rice) grilled with matcha (green tea powder).
The pronounced fragrance of grilled genmai produces a relaxing and refreshing effect.
A very particular flavor of hazel nuts.

How to prepare Genmaicha (green tea with grilled rice grains):

• Put the tea into a sufficiently large teapot. For five people use three tablespoons (around 15 g / ½ oz).
• Pour the boiling water all at once into the teapot and let it steep for thirty-seconds
• Pour the hot water at the right temperature (70 to 80° C / 158 to 176° F) into the teapot and wait for thirty to sixty-seconds for fukamushi sencha (deep-steamed), or two minutes for ordinary sencha.
• Pour the liquid into each cup over several pourings in such a way that the strength of the tea will be equal for each cup. Empty all the liquid from the teapot.
  For the second infusion, let it steep for ten-seconds.

Hojicha

Roasted green tea

Roasted at a high temperature, this tea gives off a very pleasant fragrance and produces a gentle sensation in the mouth. Less caffeine than other green teas and gentle on the stomach. Lovely brown color.

How to prepare Hojicha:

• Put the tea into a sufficiently large teapot. For five people use three tablespoons (around 15 g / ½ oz).
• Pour the boiling water all at once into the teapot and let it steep for thirty-seconds
• Pour the liquid into each cup over several pourings in such a way that the strength of the tea will be equal for each cup. Empty all the liquid from the teapot.
  For the second infusion, let it steep for ten-seconds.
  With a pinch of salt, Hojicha tastes even better.

Matcha

Green tea powder

“Matcha” is green tea powder ground using traditional millstones. It is a very particular tea because the hot water is poured directly into the bowl, and after it is beaten with a tea whisk (chasen), the tea powder makes it become frothy.
“Matcha” has a very bright jade color and its flavor is tonic and condensed. Moreover, it has a gentle and pleasant taste. This tea is very beneficial both for health and beauty because it is very rich in vitamins and fiber.
“Matcha” is used primarily for celebrating the tea ceremony called “cha no yu,” but it is equally adapted to numerous uses in various recipes.

How to prepare Matcha:

“Classic” Style

• Preheat the matcha bowl by pouring in boiling water. In order to warm the tea whisk, stir it in the water a few times and then dispose of the water.
• Put a good spoon and a half of matcha (around 2 g) into the bowl.
• Pour 60 ml of slightly cooled boiled water (80°C / 176°F) into the bowl.
• Holding the bowl securely, stir briskly with the matcha tea whisk.
• Continue to stir for around 15 seconds with a circular hand motion until it becomes frothy and smooth.
• Place your left hand under the bowl and your right on the edge of the bowl. Enjoy!

“Trendy” Style

• Preheat the matcha bowl by pouring in boiling water. In order to warm the tea whisk, stir it in the water a few times and then dispose of the water.
• Matcha “au lait”
  Heat up 150 ml (5 fluid oz) of milk and add some sugar. Pour into a cup. In a bowl, whip a teaspoon of matcha powder in 50 ml (1.7 fluid oz) of boiling water. Pour the whipped matcha into the cup of milk.
• Hot chocolate “au matcha”
  Heat up 60 ml of milk in a pot and melt 20 g of black chocolate in the milk, and then pour it into a cup. In a bowl, whip a teaspoon of matcha powder in 60 ml (2 fluid oz) of boiling water. Slowly pour the whipped matcha into the cup of hot chocolate.
• Vodka matcha
  Dissolve a teaspoon of matcha powder into a bit of hot water and pour in 50 ml of water. Stir with a matcha whisk. In a glass full of ice cubes, pour the matcha and three tablespoons of vodka. Stir and serve chilled

Matcha pastry recipe ideas

Matcha Madeleines, Matcha Tiramisu, Chocolate Matcha Muffins, Matcha Friands (teacakes), Chocolate and Matcha Cream Pudding, Matcha Crème Brulée, Matcha Sablés, Matcha Cream Puffs

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