YUZU SENCHA / YUZU + Green Tea / 柚子煎茶
Yuzu adds a spike of tingling effervescence and fresh invigoration to the classic cup of Sencha that has sweetness to it.
Step 1: Boil fresh water in a kettle
Boil fresh water in a kettle and pour 200ml of boiling water into a measuring cup. 200ml of water will make 1-2 tea cup(s) of tea.
Step 2: Add the tea leaves into a tea pot
Add 3g of tea leaves into a tea pot. Yuzu Sencha will typically use 3g/1 tsp of tea leaves 1-2 tea cup(s). Going by this ratio, if you are preparing for a group of 5 people, the amount of leaves required will be 8-10g.
Step 3: Pour hot water at 75-80℃ into the tea pot
For Yuzu Sencha, the best to extract the nutrients as much as possible is to infuse with a temperature water (75-80℃).
As mentioned above, you would want to reduce the temperature from boiling (100℃) to 75-80℃ then infuse.
This allows the umami to come out while containing the astringency of the green tea.
Step 4: Close the lid and wait for 60 seconds
Close the lid and wait for the tea leaves to open. For Yuzu Sencha, let the tea steep for 60 seconds. Don’t let it steep too long, as it may become bitter.
Step 5: Serve and enjoy!
Pour in this Order
When you serve Yuzu Sencha to several people, make sure the thickness of the tea is equal. You can’t have one person have thick tea, and another person have thin tea! If you don’t be careful, this will happen as the tea will become richer and richer as you pour. In order to even the richness of the tea for everyone, the tea is poured in the above order.
This method of pouring is called “Mawashisogi”. If there are 3 tea cups, firstly, pour halfway in the order of 1 – 2 – 3. Subsequently, pour again in the reverse order of 3 – 2 – 1.
Make sure that the tea is poured to the very last drop. This helps to keep the second infusion delicious as well. If tea is remaining in the tea pot, the second infusion may not be as enjoyable.