Preparing superior kabuse and gyokuro senchas

kabuse and gyokuro

People often talk of the tea ceremony (Cha No Yu) when discussing Japanese teas. But we mustn’t forget that matcha (ground tea) is not the tea most frequently consumed by the Japanese.

On an everyday basis, they consume bancha and sencha teas – generally lower grade ones.
To prepare these teas, the Japanese add a small quantity of tea to the teapot and re-infuse it several times.

For kabuse and gyokuro quality teas, they use a very small teapot in which they prepare a highly concentrated tea – the equivalent of drinking coffee from small mocha cups.