[How to Brew Delicious Green Tea] – “Yame Tea” with a 600-Year History Mukoh Matcha / Mukou Matcha – Mukoh Matcha

Sencha / Gyokuro / Iced / Yame Traditional Authentic Gyokuro

How to Brew Delicious Sencha (Green Tea)

How to Brew Delicious Gyokuro Green Tea

How to Brew Delicious Cold Brew Sencha (Green Tea)

How to Brew Delicious Yame Traditional Hon Gyokuro

How to Make Delicious Yame Matcha

How to Brew Delicious Sencha (Green Tea)

How to Brew Delicious Gyokuro Green Tea

How to Brew Delicious Cold Brew Sencha (Green Tea)

How to Brew Delicious Yame Traditional Hon Gyokuro

How to Make Delicious Yame Matcha

Mukoh Matcha - Let's drink green tea tea every day! How to Brew Delicious Japanese Green Tea

How to extract amino acids, the umami components? - How to make delicious green tea -

Even when we simply say "tea," the amount of tea leaves per serving, the temperature of the water, and the steeping time can differ depending on the variety of tea, the tea leaves, and the blend by the tea shop. By carefully reading the "How to Brew Tea" instructions from the store where you purchased the tea and properly adhering to the recommended amount of tea leaves, water temperature, and steeping time, you can enjoy the tea to its fullest. Therefore, I will introduce a generally recommended "How to Brew Tea."

Delicious Brewing Methods for Japanese Tea (Green Tea) – To enjoy delicious green tea, it’s crucial to fully extract the flavors and aromas inherent in the tea (green tea). To drink green tea deliciously, adjust it to the appropriate temperature, and when drinking with multiple tea cups, perform a circular pouring to keep the concentration of the green tea consistent.

Delicious Brewing Method for Sencha (Green Tea)

Delicious Brewing Method for Sencha

For high-grade Sencha (premium tea), which is rich in umami components (amino acids), it is brewed at a low temperature to suppress bitterness and fully bring out the umami. In contrast, regular Sencha, compared to high-grade Sencha, contains less umami components (amino acids) and more bitterness components (catechins), so it is brewed to extract both aroma and a moderate level of bitterness.

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1. Choose a small-sized teapot (kyusu) and teacup (yunomi).

2. Pour hot water into the teacup (yunomi).

3. Put tea leaves into the teapot (kyusu).

4. Once it has cooled to about 70°C, pour the hot water from the teacup into the teapot.

5. Wait until the deliciousness of the tea emerges. (About 1 minute)

6. Pour the tea into each teacup little by little, rotating to ensure even strength.

7. The key is to pour out every last drop.

Points for Brewing Delicious Tea (Green Tea):

– Know the type, quality, and characteristics of the tea you are using.

– Always bring the water to a boil, or the umami of the tea (green tea) will not emerge.

– Adjust the amount of tea for one serving, the amount of water, and the temperature of the water.

– Regulate the steeping time after pouring the water.

– Perform a circular pour to ensure that the amount and concentration of water in each teacup are even.

How to brew delicious Sencha (Green Tea) Video

Delicious Brewing Method for Gyokuro (Green Tea)

Delicious Brewing Method for Gyokuro

Gyokuro is a high-grade, high-quality tea. When brewing Gyokuro, it's important to measure the amount of tea leaves accurately according to the brewing instructions, use a low temperature, add a small amount of water, and take your time to slowly extract the umami components.

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Gyokuro is not a type of green tea to be drunk in large gulps. It’s more about savoring just a small amount in one sip. Therefore, it’s best to use a small teacup that is white on the inside. The truly fine teas, the luxurious ones, are not green but have a golden color. Gyokuro is exactly that: the highest grade, highest quality green tea with a golden hue. Accordingly, one must pay close attention to how it’s brewed, taking care to study the process thoroughly and ensure the “Golden Drop,” the very last drop, is properly extracted.

1. Use a small tea utensil, preferably a teacup with a white interior.

2. Pour boiling water into the teapot.

3. Pour the hot water from the teapot into the teacup, then discard the remaining water.

4. Put tea leaves into the teapot.

5. Once the hot water in the teacup has cooled to 50°C, pour it into the teapot.

6. Wait for about a minute and a half until the deliciousness of the tea comes out.

7. Pour the liquid evenly, little by little, to ensure uniformity and avoid variation in concentration.

8. The key is to pour out every last drop.

Points for Brewing Delicious Gyokuro:

– Gyokuro should always be brewed at a low temperature, with 50°C as a guideline.
– When you want a stronger flavor, use more tea leaves.
– The higher the quality of Gyokuro, the lower the temperature and the more attention to the steeping time to bring out its deliciousness.
– Pour the hot water evenly into each tea bowl to ensure uniform water volume and concentration, and pour until the last drop.

How to brew delicious Gyokuro Video

How to Brew Delicious Cold Brew Green Tea

Delicious Brewing Method for Cold Brew Green Tea

There is a lesser-known way of enjoying Japanese green tea called 'mizudashi' or cold brewing. While there is a common belief that tea must be brewed with hot water, cold brewing green tea results in a delicious beverage without bitterness and reduces caffeine content, making it suitable for children or consumption before bedtime.

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The ‘mizudashi sencha’ or cold-brewed green tea produces a beautifully vibrant color. It’s perfect for welcoming guests, served elegantly in stunning glasses, allowing you to savor the rich green tea flavor. During hot summers, it provides a refreshing sensation to the throat and indulges you in the luxurious moment of experiencing the unique richness of green tea.

1. Put 15g of tea leaves into the bottle.

2. Add 560cc of water.

3. Wait for 2 hours at room temperature.

4. Cover another bottle with gauze and strain the tea leaves.

5. Gently squeeze to avoid any bitterness.

6. Transfer from the bottle to the teapot.

7. Pour from the teapot into the glass.

It’s ready: beautifully, deliciously, and full of nutrients, cold-brewed green tea is complete.

To preserve its flavor and color without loss, please store it in the refrigerator.

How to Brew Delicious Cold Brew Green Tea Video

The brewing method for GI certified premium Gyokuro
"Yame Traditional Hon Gyokuro"

Delicious Brewing Method for Yame Traditonal Authentic Gyokuro

The 'Yame Traditional Hon Gyokuro' is an exceptionally rare and precious Gyokuro produced in Yame, a region famous for its premium quality tea. Among Yame tea, it is produced in very limited quantities, making it highly coveted. Awarded with the Minister of Agriculture, Forestry and Fisheries Award, obtaining this tea is quite challenging and rare. However, aside from the award-winning tea, the 'Yame Traditional Hon Gyokuro' is relatively more accessible in terms of price and is truly a gem that you would want to taste at least once. If you have the opportunity to brew 'Yame Traditional Hon Gyokuro,' make sure to carefully follow the instructions and watch the video provided here to ensure you can experience the rich sweetness and flavor brewed by a Japanese tea instructor. You will surely be amazed and moved, thinking, 'I have never tasted tea like this before.'

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The ‘Yame Traditional Hon Gyokuro’ is the most expensive green tea, a highly precious and rare premium Gyokuro, recognized and protected by the government through GI certification. Please handle the brewing of ‘Yame Traditional Hon Gyokuro’ with care and enjoy its delicious flavor to the fullest. Learn about Yame Dentou Hon Gyokuro

1. Use a teapot and a water cooler. Choose small-sized tea ware, preferably with a white interior.

2. Pour 100ml of hot water from the kettle into the water cooler.

3. Pour hot water from the water cooler into the teacup.

4. Put tea leaves into the teapot.

5. Return the hot water from the teacup back into the water cooler.

6. Once the water temperature in the water cooler reaches 40°C, pour the water into the teapot.

7. Wait for 2 minutes and 15 seconds.

8. Wipe the water cooler and teacup with a tea towel.

9. Pour tea gently from the teapot to the water cooler to avoid bitterness.

10. Gently swirl the water cooler and perform the “pouring in a circle” into the teacup.

Please enjoy the finest quality green tea, ‘Yame Traditional Hon Gyokuro’.

The high-quality ‘Yame Traditional Hon Gyokuro’ has a pale golden color but possesses a deeply flavorful taste that cannot simply be described as “tea”. You may think, “I have never tasted this before.” or “This is a taste I have never experienced.” Therefore, please try it at least once. Additionally, if you have the opportunity, please have a Japanese tea instructor brew ‘Yame Traditional Hon Gyokuro’ for you in its hometown, “Yame”. You will be moved by the experience.

How to Brew Delicious Yame Traditional Authentic Gyokuro Video

The brewing method for GI certified premium Gyokuro
"Yame Traditional Hon Gyokuro" Shizuku tea

The term ‘Shizuku-cha’ refers to a method of drinking tea, specifically the ‘sipping tea’ in the Sencha ceremony. We enjoy the pinnacle of Gyokuro, ‘Yame Traditional Hon Gyokuro’, using a lidded tea vessel.

1. Put 3.5g of tea leaves into the lidded bowl, forming a mound.

2. Pour hot water from the kettle into the teapot, measure 13ml, and pour it into the water cooler.

3. When the water cooler temperature reaches 40°C, pour it into the lidded bowl in a circular motion.

4. Wait for 2 minutes and 15 seconds, then sip by shifting the lid.

5. For the second steeping, pour 20ml of water at 50°C and steep for 1 minute.

6. Enjoy the tea leaves with rock salt or ponzu sauce.

How to Brew Delicious Yame Traditional Authentic Gyokuro "Shizuku tea" Video

How to make Matcha

japanese highquality greentea gyokuro yamecha2 5

Making matcha involves careful steps to ensure the best flavor and consistency.

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Ingredients:

High-quality matcha powder
Hot water (not boiling, ideally around 175°F or 80°C)
Optional: sweetener (like honey or sugar), milk (for a matcha latte)

Equipment:

Bamboo whisk (chasen)
Matcha bowl (chawan) or a small bowl
Sifter or fine mesh strainer
Bamboo scoop (chashaku) or teaspoon

Instructions:

Sift the matcha: Use a sifter or fine mesh strainer to sift 1-2 teaspoons of matcha powder into your matcha bowl. Sifting helps break up clumps and ensures a smoother drink.
Preheat your bowl: Pour a little hot water into your matcha bowl to preheat it. This helps to keep the matcha warm and enhances its flavor.
Measure your water: Heat water to about 175°F (80°C). Boiling water can scald the matcha, resulting in a bitter taste. If you don’t have a thermometer, bring the water to a boil and then let it sit for a few minutes to cool down slightly.
Pour water into the bowl: Discard the preheating water from your matcha bowl. Pour about 2 ounces (60ml) of hot water into the bowl. Adjust the amount to your taste preference; less water makes a stronger matcha.
Whisk the matcha: Hold the matcha bowl firmly with one hand and use the other hand to whisk the matcha and water together vigorously in a zigzag motion. This helps to create a frothy layer on top.
Whisk until frothy: Continue whisking until the matcha is fully dissolved and a layer of froth forms on the surface. This usually takes about 15-20 seconds of whisking.
Enjoy your matcha: Once frothy, your matcha is ready to drink. You can savor it as is, or add a sweetener like honey or sugar to taste. If you prefer a matcha latte, you can also add steamed milk to the matcha.

Tips:

Use high-quality matcha powder for the best flavor.
Keep your matcha powder stored in an airtight container away from light and moisture.
Experiment with different water temperatures and matcha-to-water ratios to find your preferred taste.
Clean your matcha whisk immediately after use by rinsing it with warm water and air drying it to maintain its shape.

With practice, you’ll be able to adjust the process to suit your preferences and create the perfect cup of matcha every time.

In recent years, amidst the global health boom, there has been a surge in popularity for Japanese tea, green tea, and matcha, increasing interest in “Yame tea.” However, it’s important to note that “Yame tea” represents only 2.4% of Japanese tea production, with Gyokuro being particularly rare, with only about 2g per person available. Even if a product is labeled as “Yame tea,” it may contain only a small amount, or in some cases, it could be of poor quality or even fake.

Trust:
At Mukoh Matcha, trust is our top priority. For over 20 years since 1998, we have been delivering Japanese products and produce nationwide and to customers worldwide.

Goal:
Our goal at Mukoh Matcha is to bring smiles through tea, from tea farmers to consumers. If Yame tea fans around the world are delighted, the tea farmers in Yame will also be happy.

Our Mission:
At Mukoh Matcha, we do not sell anything that we wouldn’t consume ourselves. We only sell products that we find delicious.

At Mukoh Matcha, the products we introduce are ones that we have visited the fields for, spoken to the producers, and thoroughly understand the production process, from the fields to packaging.

Delicious:
The Yame tea and Hoshino tea introduced by Mukoh Matcha are produced in the rural Yame region of Fukuoka Prefecture, Kyushu, Japan, surrounded by clean air, greenery, and pristine water. These teas are known for their strong sweetness and are extremely rare in Japan.

Yamecha / Yame Tea

Embrace the refreshing pause between your busy mornings and work hours with a rejuvenating sip of green tea, energizing both your body and mind for the day ahead.

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Mukoh Matcha

Take a refreshing break in your morning and throughout the day with a cup of green tea, recharging your mind and body with its soothing taste and revitalizing energy.

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