About water, Kyusu (tea pot), Chawan (teacup) ...

☆Water ...

・Make sure you boil water first then cool it off to the right temperature. The taste of water will be better in the way because the bad components like chlorine evaporates. But boiling the (same) water again and again is not good either because the good components would evaporate.

・Why Iron kettles are not used in Sencha-do? : First of all, you should understand that Matcha and Sencha are two different beverages. Matcha (powdered tea) is made by grinding the tea leaves, dissolving the powdered tea with boiled water and whisking it. It means you consume all the leaves by drinking Matcha. And Sencha is made by pouring hot water onto tea leaves and extracting 旨味 Umami, 香り Kaori (fragrance), 甘味 Amami (sweetness) or 渋み Shibumi (astringency). You drink only the tea extracting. I say the taste of Sencha is more delicate, therefore, you better pay attention of water more. It is inevitable that the utensils or water which would marry are different by the tea.

・In Sencha-do there are two main combinations of kettle and stove : one is ボーフラ Bofura and 涼炉 Ryoro, the other is 銀瓶 Ginbin and 瓶掛 Binkake.　

・Soft water vs Hard water : I have written that I like the soft water, 軟水 Nansui better in the video, but I found the article which says for Sencha, the hard water 硬水 Kousui is better. I need to search and test more to find out ☺

作法・型 Manner / Form

The basic way to make a cup of Sencha

First tea ceremony belongings 初めての持ち物

Introduction of Japanese tea ceremony