There are three essential elements of black tea: 'aroma,' 'color,' and 'taste.' Among these, 'color' and 'taste' are determined by the pot. This is due to the extraction time and the movement of the tea leaves (jumping) within the pot.
Ideal Pot Selection
- Choose one that is as round as possible.
- Choose one with high heat retention.
- Bone china is highly preferred.
- Never use an iron pot.
The first three points are to facilitate jumping as much as possible. If the water temperature drops, jumping will not occur, so an ideal shape is one that retains temperature and promotes convection. Avoiding iron is to prevent the tannins in the tea from reacting with the iron, which can negatively affect the liquor color.
Amount of Tea Leaves
If you use the famous 'one cup for the pot,' you will likely end up with astringent tea. While this may be necessary in Europe, where hard water is common, in Japan, which has soft water, it tends to become astringent. It's better to use only the amount of tea leaves needed for the number of cups. Instead of measuring mechanically with a teaspoon, adjust the amount according to the tea leaves, similar to Japanese tea, and find the quantity that tastes best to you.
Pouring Method
If using full leaves, gently move the pot up and down while pouring to lightly mix the submerged tea leaves for even distribution. Some shops may lightly stir with a teaspoon at the end. However, avoid doing this with broken leaves, as it can increase off-flavors.
Golden Rules
- Prepare a teapot (a kyusu with a lid is also acceptable). Always warm it up before use. If it's cold, the temperature of the hot water will drop, and the components will not be extracted.
- Measure the amount of tea leaves accurately. For full leaves, use one small heaping teaspoon for one cup. For broken leaves, use slightly less.
- Brew with freshly drawn, boiling water. Freshly boiled water makes the tea taste better.
- Steep thoroughly. Cover the pot and wait for the flavors to extract sufficiently.
Recommended Steeping Times
| Tea Leaves | Time |
|---|---|
| Full Leaves | 60–240 seconds |
| Broken Leaves | 45–180 seconds |
Steeping times can vary depending on the hardness of the water. Experiment multiple times to find the best time for you.