Preparing Japanese teas the traditional way

Preparing Japanese tea

In Japan, tea preparation is a meticulous art, revealing even the most subtle flavors of the tea leaves. Traditional infusion methods such as senchado, using a yuzamashi to cool the water to the right temperature and a kyusu teapot or shiboridashi to infuse the leaves in the ideal amount of water, illustrate the attention paid to every detail.

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Gaiwan and Shiboridashi
Gaiwan or Shiboridashi: the art of simple infusion
Red Kyusu teapot with white plum blossoms
Red with white plum blossoms - Ceramic - 260 ml

Kyusu teapot

€36.58
€36.58
  • Out-of-Stock
Kyusu teapot - Red with engravings - Ceramic - 260 ml
Red with engravings - Ceramic - 260 ml

Kyusu teapot

€24.58
Landscape Japan

Senchado: The Traditional Method

Senchado is the traditional Japanese method for brewing Japanese green teas, emphasizing precision and balanced flavors.

Preparing the water:

  1. Boil the water, then let it cool to the right temperature in a cooling pot: the yuzamashi ;
  2. Pour the remaining water into the cups to heat them, then into the kyusu teapot or shiboridashi containing the tea leaves.

Infusion:

  1. Leave the leaves to infuse for 30 seconds to a minute, depending on their quality;
  2. Pour the infusion from cup to cup, going back and forth to balance the infusion in each cup;
  3. Empty the teapot completely to stop the infusion.

For subsequent infusions, reduce the infusion time to around 15 seconds.

Shiboridashi: a refined alternative to the kyusu

The Shiboridashi is a small, handleless teapot, mostly made of stoneware and used to brew high-quality Japanese teas, particularly gyokuro and premium sencha. It concentrates the aroma and is very simple to use.

  1. Place tea leaves in the Shiboridashi.
  2. Pour cooled water with a yuzamashi (approx. 60-70°C) over the leaves;
  3. Leave to infuse briefly, usually between 30 seconds and one minute.
  4. Pour the infusion from one cup to the next, going back and forth to obtain the same degree of infusion in each cup;
  5. Pour the tea completely out of the pot to stop the leaves infusing.

Like the Kyûsu, the Shiboridashi allows several successive infusions.

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