Sencha-Do
In contrast to everyday Western tea customs, Asian tea preparations are part of a way of life and are based on the appreciation of tea preparation as a mindful act of hospitality. Tea is prepared using objects perfectly created for the occasion in a beautiful environment.
Japanese tea preparation: Sencha-do 煎茶道
This everyday Japanese way of preparing leaf tea is based on the Chinese tea ceremony from the Song Dynasty (960-1276). In the 17th century, the monk Ingen (1592-1673) brought this way of preparing tea (and the associated leaf tea instead of the powdered tea that was common until then) to Japan. Sencha-do and the Chinese Gong Fu Cha therefore exist side by side.
Similar to Chanoyu, Sencha-do can also be practiced as a ceremony. Whereby spiritual values and a certain aesthetic are pursued. The "everyday" Sencha-Do preparation as such is characterised by several infusions of the same tea in a suitable vessel, e.g. a Kyusu or a Shiboridashi.
For all Japanese green teas including Gyokuro:
2-3g (approx. 1 tsp) tea and 70ml 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 tea.
Concentrate especially for Gyokuro:
3-4g (1-2 tsp) tea and 30ml water per person, temperature 50°C.
1st infusion 1.5-2min, 2nd infusion just under 1min, 3rd infusion up to 2min.
From the 2nd infusion, possibly increase to 60-70°C if necessary.
Further infusions are possible with both variants, depending on the quality of the tea used. The tea is usually poured directly from the infusion vessel (Kyusu, Hohin, Shiboridashi) into the cups. Of course, a pitcher can also be used. Another vessel, typically a samashi, can be used to temper the water.
The longer steeping times and the lower water temperatures are the main differences in the functional process of Sencha-do and Gong Fu Cha.
The choice of the appropriate crockery and the environment in which this tea preparation takes place are of course essential components and make up the more or less ceremonial character.