How to Enjoy Shizuoka Tea

In the Kamakura Period, a Buddhist monk who had sought insight in China brought home to Japan not only hundreds of volumes of Buddhist scripture, but also a habit. This astute monk, while learning about Buddhism in China, savored the tea served in monasteries. On his return to Japan, he brought camellia sinensis, tea. Tea is grown in various parts of Japan, but the environment of the Ito Peninsula with its volcanic soil and suitable climate was an ideal place to grow tea. Over centuries, tea became a major product of what is now known as Shizuoka Prefecture. Today, Shizuoka Prefecture produces 40 percent of Japan’s green tea. 

Shizuoka genmaicha and powdered green tea

Tea has always been a slow, social experience. Shizuoka green tea, slowly and mindfully prepared and enjoyed with company, is a way to connect with its rich history and culture.

My favorite tea set

There are many ways to prepare tea at home. Forgo the bottled vending machine tea, and take your time to brew and appreciate the complex flavors of Shizuoka green tea.

Classic tea brewing

Shizuoka green tea varieties are ideal for brewing in this classic tea method.

To make perfect cups of tea for you and your guests, pour hot water into the number of tea cups you require. This method means you have a measure of just the right amount of hot water and you have two warm tea cups.

Higher grade teas are best prepared with a warmer temperature of 70-80 ° C, middle grade tea is best at about 80 ° C. For bancha, hojicha, and genmaicha which can tolerate hotter temperatures, about 90 ° C.

Next you want to “open” the tea leaves. Put 6-7 g (1 large spoonful) of tea in your pot. Now, pour the water from the tea cups to the pot. The trick is to add the water slowly when the temperature is low and quickly when it is high. This causes the the leaves to open quickly so that they don’t become bitter. Pour the water from your tea cups into the pot. You’ll see the tea leaves open. Let it steep for about 30 seconds.

Finally, pour the tea into the warmed tea cups. Pour alternately, a bit at a time. This will ensure both cups have the same aroma and color. If you drain the tea leaves completely, they won’t get soggy or astringent. You can brew a second round of tea from the same leaves and the tea will be just as delicious as the first round.

Mizudashi Sencha

Another way to serve Japanese tea, specifically sencha, is cold brew, called mizudashi. To brew tea this way, put a generous amount of tea leaves in a glass container. Shake the container well and put it in the refrigerator for 1 hour or longer. This kind of tea is portable - put it in a container for tea on the go.

Ice Tea

I like to use powdered green tea for this. Serve this tea in a glass over ice. Put a small amount of tea leaves or a teaspoon of powdered green tea in the tea pot, and pour In a little hot water. When the tea leaves open, pour this strong tea directly over ice ice and mix. Quick-cooled tea is bright green in color and tastes sweet, and it has a wonderful aroma. Like cold brew tea, this tea travels well, too, in a container.

This post is supported by Shizuoka Green Tea Guide, one of City-Cost's Supporters helping City-Cost bloggers to enjoy life in Japan and engage in new experiences.