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will instead drop about 15 degrees. Great, now we?e at 140F ?too cool for brewing. If in turn one pours that tea into two teacups sitting at room temperature, expect another 15 degree temperature drop. Now we?e at 125 F, and two cold, boring cups of improperly brewed gyokuro. So the devil is in the details, and to brew a good cup of gyokuro, these things need to be taken into consideration. To brew a good cup of gyokuro, you will need to use more tea. Where you normally can get away with a teaspoon of loose leaf sencha in an 8 ounce teapot, for gyokuro you will need instead about 1 tablespoons of tea per person, and about 5 or 6 ounces of water for each person served. One other aspect of brewing gyokuro that is often overlooked is the teapot that one brews it in. Gyokuro, like other green teas, is compact. That means it needs a lot of room to expand when it? brewed. You will never be able to brew good gyokuro (or really, any other good green tea) in a paper filter, tea ball, or anything ridiculous like that. The preferred teapot here would be the ceramic Japanese type which has a stainless steel screen inside as a filter. I'm not talking about the kind where a steel infuser cup sits inside the lid, but instead where the screen actually is butted up against the inside of the teapot. This gives the tea plenty of room to expand. Additionally, Japanese teapots are usually just the right size for the job. This is not to say you can? use other types of tea 上一页 [1] [2] [3] [4] 下一页 |
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