Wednesday, June 20, 2007

玄米茶

For most people, a cup of tea involves a bag from a box and water from the spout. However, just as with wine, tea becomes a much more complex drink when the time is taken to prepare it correctly. When fresh tea is used and steeped correctly, the true taste of the leaves comes out. Consider the Japanese tea 玄米茶 (Genmaicha) a very basic green tea. When steeped incorrectly it loses the unique texture and instead simply tastes bitter. For being the 'commoners tea', Genmaicha is a surprisingly hard tea to brew correctly or even make.

To make the actual Genmaicha tea there are two processes. The sencha tea leaves are first prepared by steaming them in a traditional Japanese fashion. Secondly, rice is roasted until it becomes a golden brown color. Afterwards both ingredients are combined.

The actual steeping process of the tea is what will determine whether it is a good pot or not. A traditional iron Japanese tea pot is the best bet. It keeps the temperature constant longer so that the tea steeps correctly. The water that is boiled should be filtered water because impurities change the subtle taste of the tea. After the water has come to a boil it must cool to 85 degrees before it is added to the tea. For ever cup of water one heaping teaspoon of tea should be used. Add the tea first to the pot then add the water. The tea should be steeped for 2 and a half minuets then removed; any longer and it will become bitter. If all this is done then you have a great cup of Genmaicha. The more you make it the more you will get a feel of just how long you should steep it and how hot the water should be. These measurements are simply guidelines; more experiences means a better cup of tea. If done correctly it should taste like a smoky sencha.

If your ever looking for a place to get some tea that has something more then Tetley stop off at The Urban Tea Merchant they have the best selection of tea in North America because they are the only offical supplier of Mariage Frères - the oldest tea company in the world - this side of the Atlantic.

Enjoy

No comments: