Makijima Tea Co. Sencha (Tsukigase)
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Please note - colour of package is a lucky dip!
This sencha is made of a blend of different tea varieties like okumidori and yabukita, all grown and processed by Fumiaki Iwata in Tsukigase, Nara. The overall taste has a classic Japanese green tea feel, but it is distinctly lively with a refreshing citrus finish.
A true artisan blend and it clearly reflects the grower’s philosophy to farming and sencha. We hope this Japanese green tea can find a place in your everyday life.
Each pack contains 100 g (roughly one month supply per person).
All tea leaves in this sencha were grown according to the organic farming requirements set by Japanese Agricultural Standard (JAS).
How to brew Makijima tea
Now, Step 1: You need hot water. But not too hot.
You know how to boil water. To lower the temperature, you can just sit and wait if you are zen.
Or, you can first pour the hot water into a tea pot (without tea leaves inside!) and then from the tea pot into tea cup(s) (discard the rest if you have too much water). Then, use the water in the tea cup(s) to prepare your tea. Each step should reduce the water temperature by 7° to 10°C (so your water should be about 80-85°C now; perfect for sencha and fukamushi sencha). By doing this, you also have the right amount of water you need and the cup(s) you serve the tea are now nice and warm. The water is still hot so please be careful. You can skip the first tea pot step or skip them altogether if you want a slightly warmer temperature (ideal for hōjicha). You need 80-100 cc of water per person, so think of a granny’s tea cup not your dad’s mug!
Step 2: Get your tea leaves in there!
To get the right balance of flavour, you need the right amount of tea leaves in your tea pot. Generally speaking, one heaped teaspoon (about 2 g) per person, but if you are preparing tea for one person only, you get more consistent result if you use 3-4 g (1.5-2 heaped teaspoon; as they say, one for you and one for the pot).
One pack of Makijima Tea Co. tea is designed to last you roughly a month, making sure the tea is used up while still fresh.
Step 3: The water goes in, and wait (but not too long)
Now you have tea leaves in the tea pot, the hot water sitting in the cup(s) goes into the tea pot.
It is important to make sure tea leaves have enough water and space to open up and release the full spectrum of flavours. A LOT of cafes and restaurants fail at this stage because the little metal mesh basket thing they use in their pots is too small. If you have one of those, be gone with them and use the classic and trusted tea strainer over your tea cup(s) as you pour.
For fukamushi sencha and hōjicha, steeping time is 45 seconds to 1 minute and for sencha it is slightly longer at 1.5 to 2 minutes.
Little tip: If you want your tea to be stronger, it is best to use more tea leaves than increasing steeping time.
Step 4: Final countdown to the tea cups
By now you should be humming the 1986 smash hit, The Final Countdown by Europe. When you pour into the tea cup(s), make it into three little pours for the best result as it opens up the flavour and aroma even further. If you are sharing the tea with others, rotate each little pour across cups for a consistent result for each person. It is important to make sure you pour out till the last drop because these last few drops have the best flavour. Also, leaving no water in the pot means your second brew is not going to have overpowering bitterness. Yes, most quality tea leaves can give you second (or third) brew; just use slightly warmer water temperature and shorter steeping time!
Big tip: One common issue you might experience in pouring Japanese green tea is that the tea leaves clog up the spout, preventing tea from pouring out. This is especially common with fukamushi sencha because of its finer leaf consistency. The best way to avoid this is to pour slowly. But if it still happens, you could wiggle the tea pot to get leaves off the outlet (again, there's hot water in there so please be careful!).