Preparation & Ceremonies
Tea is a raw product and must be prepared. This is why there are culturally specific preparation methods. Tea is still the most consumed drink in the world and in many countries around the world people drink many cups of hot tea every day, but from a variety of vessels and in a wide variety of preparations.
In order to do justice to the tea and to release the characteristic features that are unique to each tea, care is required at all levels. In addition to knowledge of cultivation and processing, this includes value-preserving storage and, of course, the method of preparation that is appropriate for the respective tea. But it also requires experience in how to relax and where to find a comfortable place to enjoy the tea in peace. In addition to good, clear water, beautiful tea sets are important. It is not only the thin-walled white porcelain that is considered classic in the West that is suitable for enjoying tea. In China, Japan, Korea, Taiwan and elsewhere, there are different traditions of teaware production from different historical periods and places. Thin-walled, thick-walled, wood-fired with ash deposits, encapsulated in the kiln, smooth, porous, various glazes, painted. Made of porcelain, celadon, earthenware, clay - tea ceramics can be made of many materials. Even what is considered beautiful was and is not the same everywhere.
Tea is prepared in many different ways all over the world. The three components of quantity, brewing time and temperature must be brought into the optimal ratio. We would be happy to advise you on precise information about the individual teas. We also provide our recommendation for each tea on the back of the tea bag or the label on it.
Several methods are clearly in the foreground in order to do justice to the typical characteristics of the different teas. The classic Western method for all teas, and the Gong Fu Cha method for teas of East Asian origin, especially for good and top quality teas; for Japanese green teas it's Sencha-do and of course the Maccha preparation and the Japanese tea ceremony Chanoyu built around it.
Tea brewing Western style
Preparation of a tea pot in the classic Western style, for all tea categories
Weight the leaves (12g per liter or the number of teaspoons according to our instructions)
Boil the appropriate amount and temperature of water
Take a jug, put the tea leaves in and pour over tempered water
Steep the tea according to the indicated time
Pour the tea through a sieve into the preheated teapot
Gong Fu Cha
Preparing tea using the Gong Fu Cha method for Chinese-style teas
Wash and preheat all vessels: fill the pot with hot water, pour into a jug or directly into the cups and then empty away.
Pour the tea into the preheated pot (4g per 1dl pot size) and smell the warmed tea leaves thoroughly.
Then pour in water at the appropriate temperature and pour over immediately; this first infusion serves to wash the tea and is not drunk.
Pour tempered water over the tea and pour it off immediately or after a few moments. The infusion can then be enjoyed from the cup in small sips.
Repeat this process until the tea leaves are drained. For the other infusions, the infusion times are gradually extended.
The amount of tea leaves can be varied as desired. Anything from 3 to 8g per 1dl is possible. If you use more tea leaves or smaller pots, the brewing time should be shortened accordingly.
Sencha-Do
Preparing tea using the Sencha-Do method for Japanese-style teas
2-3g (approx. 1 teaspoon) of tea and 70ml of water per person, temperature 70°C.
1st infusion 30-90s, 2nd infusion just under 30s, 3rd infusion up to 60s.
From the 2nd infusion, increase to 80°C if necessary.
For just one person, 4-5g of tea.
Maccha preparation and Chanoyu
Maccha is Japanese green tea ground into powder, which is used for the Japanese tea ceremony Chanoyu. Of course, Maccha can also be drunk unceremoniously for enjoyment.
Maccha preparation
Put 1 teaspoon (2 chashaku, bamboo spoons) of powder into a Maccha bowl (chawan)
Pour in 1 dl (1 hishaku, bamboo ladle) of 80°-90°C warm water
Beat until frothy with a bamboo whisk (chasen).