Basic observations for Japanese gyokuro preparation
Never throw all water at once/violently
Throw directly on top of gyokuro very slowly and delicately, in small batches
Use water cooling pitcher before direct to kyusu if don't have exact temperature control
Use thermometer for gyokuro water before kyusu
Excess water can be served, used to heat up the cup, serving in the cup can be used to lower water temperature for very delicate teas, etc
Never throw all water at once/violently
Throw directly on top of gyokuro very slowly and delicately, in small batches
Use water cooling pitcher before direct to kyusu if don't have exact temperature control
Use thermometer for gyokuro water before kyusu
Excess water can be served, used to heat up the cup, serving in the cup can be used to lower water temperature for very delicate teas, etc
Sencha for a kyusu (logic applies for gyokuro and other Japanese green teas as well, details/quantities vary)
3g = teaspoon(?)
Amount of water will not fill up kyusu, will be about halfway or less.
First steep: 1 minute
Later steeps: immediate
First steep: 70C
Later steeps: 80C
Kyusu can be held with one or both hands, the hand positions are delicate and very wary of the lid. When serving, do various streams (pausing) rather than one concentrated stream. When dripping, force the last drops out (carefully, but not delicately). When done, leave lid slightly open so leaves won't get steamed. Hold the kyusu spout upwards and tap bottom against hand to move the leaves away from the spout.
3g = teaspoon(?)
Amount of water will not fill up kyusu, will be about halfway or less.
First steep: 1 minute
Later steeps: immediate
First steep: 70C
Later steeps: 80C
Kyusu can be held with one or both hands, the hand positions are delicate and very wary of the lid. When serving, do various streams (pausing) rather than one concentrated stream. When dripping, force the last drops out (carefully, but not delicately). When done, leave lid slightly open so leaves won't get steamed. Hold the kyusu spout upwards and tap bottom against hand to move the leaves away from the spout.
Menu and pictures from Hatoha Nihonbashi in Tokyo. The white specs from the roasting tea are the caffeine blooming from the leaves. The leaves next to the kyusu are from Yame. The sweet next to the matcha is the nerikiri. The fancy cup had gyokuro.
Forwarded from Ministry of good ideas
Good Idea: Drink tea with strangers
https://peacefulrevolutionary.substack.com/p/a-guide-for-prospective-tea-monks
Imagine brewing a blend of kindness and comfort, served in a humble teacup. Inspired by Becky Chambers, tea monks roam cities and squares, offering not just tea but a listening ear to anyone in need of warmth and conversation. It's a peaceful rebellion, turning tea into a catalyst for connection and goodwill.
You can join in and make every cup of tea a step toward a kinder world, by sharing it with someone you dont know (as well)
https://peacefulrevolutionary.substack.com/p/a-guide-for-prospective-tea-monks
Imagine brewing a blend of kindness and comfort, served in a humble teacup. Inspired by Becky Chambers, tea monks roam cities and squares, offering not just tea but a listening ear to anyone in need of warmth and conversation. It's a peaceful rebellion, turning tea into a catalyst for connection and goodwill.
You can join in and make every cup of tea a step toward a kinder world, by sharing it with someone you dont know (as well)
Substack
A Guide For Prospective Tea Monks
Inspired by Becky Chamber's Monk & Robot Series