1) Fill the kettle with fresh, purified water and heat to just below boiling (180°F). If the water boils, let it sit until cooled to correct temperature.
2) Pre-heat teapot.
3) Use 1teaspoon leaves per 14 oz. Water.
4) For the best infusion, prepare leaves by “flushing” (add a bit of hot water to leaves, swirl, & discard).
5) Steep most green teas for 1 minute (scented greens should steep for 30 seconds, and Genmaicha for 2 minutes).
*Green teas should be enjoyed in their pure form, without milk or sugar.

 

Green tea is grown mainly in China, Taiwan and Japan.

China green tea is known for its mild and subtle taste, refreshing aroma, and pale hues. The leaves range in appearance from silver to deep emerald.  China green teas are light-bodied, with slight floral and grassy notes.

 

Japanese tealeaves are often brilliant green reminiscent of the lush gardens they are grown in. They produce liquor that ranges from jade green to light yellow, with a fragrant puckery and slightly sweet taste.  Japanese green teas have a more distinctive vegetal, nori like notes.

 

Green tea is unfermented. After the leaves are picked from the Camellia Sinesis plant, they are immediately pan-fired or steamed to prevent any oxidation. They are then rolled, dried and sorted. Green tea has a subtler, delicate flavor, than a Oolong or Black tea and has only 1/5 of the caffeine of coffee. It is said to be medicinally beneficial, because the unfermented leaves retain a higher concentration of natural vitamins and polyphenols (natural antioxidants) than their fermented counterparts. Green tea contains minerals (iron, sodium, potassium) and an assortment of vitamins (carotene, A, D, B1, B2, C).

 

For Japanese Green teas, the perfect tea ware to use is Tetsubin pots.

In Japan, tetsubins were originally used as both a kettle and a teapot.  Originally quite rustic, these simple kitchen items achieved the level of a status symbol during the mid-19th century as infused tea became the fashion, and the pots evolved from rustic shapes to elaborately designed works of art. The prefectures of Yamagata and Iwate became famous for their tetsubin designs.

 

Cast-iron pots are coated on the inside with a clear enamel glaze, which not only helps to insulate the teapot, but also prevents any metallic properties from affecting the tea. Large stainless steel mesh infusing baskets allow the leaves plenty of space to release its essential flavour and aroma. Made out of cast-iron, Tetsubins can last a lifetime if cared for properly.