To get down to brewing, I think I can best sum this up by saying the traditional Japanese way of brewing their green tea is also probably the best way to do it, no surprises there. So let? make two cups of gyokuro green tea. You will need three empty teacups, your teapot, and a good gyokuro. Start off by boiling your water in a kettle. When the water ?ust?starts to boil, immediately turn off the heat and allow the water to cool on it? own for a few minutes. Pour your hot water directly into the empty teapot, filling it, and allowing the teapot to sit a minute or so and warm up. This not only warms the teapot, it also cools the water some. Next, pour the hot water from the teapot into two of the three cold teacups, and then empty the remaining water from the teapot. At this stage we now have a warm teapot, two teacups with hot water in them, and a cold, still empty third teacup. More likely than not, the hot water in those two teacups is still a bit two warm for gyokuro, so what you will want to do is pass back and forth the water between the three teacups, warming the cups and cooling off the water. You usually only have to do this once or twice. This also has the effect of adding oxygen to the water and will improve the taste of the finished product.

All of this does take a little practice to get the hang of, but you?

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