日本茶のおいしい淹れ方をご紹介しましょう

日本語 | English
日本では「急須」という茶器を使って、お茶を淹れます。使うお湯は、沸騰状態を3分〜5分続けたものを必要な温度に下げて使いましょう。

1. 人数分の茶碗に湯を8分目ほど入れて冷ます。上級茶で70度、並級茶で80度ぐらいが最適。

2. 茶葉を急須に入れる。1人分約3g(茶さじ1杯)。

3. 冷ました湯を急須に注ぎ、侵出するのを待つ。上級茶で2分、並級茶で1分。

4. 濃さが均等になるように茶碗に少しずつ注ぎ分け、最後の一滴まで絞りきる。

1回の茶葉で2度淹れることができます。2度目もおいしく淹れるためには、1度目の急須の中に湯を残さず、絞りきるのがポイントです。

日本茶は冷たく冷やしてもおいしくいただけます。通常の1.5倍の茶葉を使って濃いめにお茶を煎れ、氷で一気に冷やすのがポイントです。

美しい自然と茶匠の技が育てた、健康的な日本茶です。

日本で、素材を活かした低カロリーな日本食とともに最もたくさん飲まれているお茶、それが日本茶です。 お茶の葉から抽出された自然のままの美しい色。清涼感のある気品高い香り。そして、さまざまな味が融合した日本茶ならではの奥深い味わい。砂糖などの甘味料を加えることなく、そのまま、日本茶ならではのおいしさがお楽しみ頂けます。また、日本茶には健康に良いといわれる成分が豊富に含まれています。

茶文化―もてなしの心が息づいてます。

今から1000年以上も昔に僧侶たちによって中国から伝えられた茶は、約500年の時を経て、日本に茶道という文化を芽吹かせました。当初は上流階級に限られた楽しみだった茶も、少しずつ庶民が楽しむようになり、やがて「千利休(1522〜1591年)」が侘茶(わびちゃ)の世界を築き上げ、茶の楽しみは人々にとって身近なものとして広まっていったのです。

高品質の理由は、香り、味にこだわり、手間と時間をかけて作り上げるから。

すべては、日本茶ならではのおいしさのために。茶園での栽培から製茶工場での加工まで、日本茶ができ上がるまでには数多くの作業や工程があり、そこにはお茶づくりに携わる人たちの強いこだわりと巧みの技があります。

日本茶のおいしさは、茶園からはじまっています。

言うまでもなく、茶は農作物です。野菜や果実と同じく、土づくりをはじめ施肥や灌水、剪定などの手間をかけてこそ、優良な生葉を安定して栽培•収穫することができます。日本固有の玉露など高級茶の栽培ともなると、うま味のある茶を作るために、摘採の一定期間だけ茶園をすっぽりと覆い、日光を遮る(覆下栽培)という大変な手間をかけます。特に高級茶では、摘採の際にも、一芽一芽、昔ながらの手摘みで丁寧に収穫します。また、四季のある日本では茶の収穫期が限られ、時期によって茶の味わいが変わります。なかでも新芽は春の一時期にしか収穫できないもので、これが玉露や抹茶、高級煎茶となります。

日本独特の「蒸す」という工程が、美しい緑茶の色を映し出します。

収穫した生葉は新鮮なうちに上記で蒸し、酸化酵素の働きを止めます。この日本独自の「蒸す」という工程が、日本茶特有の香味や美しい色を生み出すのです。その後、段階的に茶葉を揉み、換装しながら、細長く整形。こうしてでき上がったのが「荒茶」です。これらの作業は、かつてはすべて熟練の職人によって手作りされていました。ほとんどが機械化された今も、機械の原理は手揉み技術が基本となっており、現在も、製茶に携わる人たちによって日本の技と匠の心は継承されています。

熟練の技で「仕上げ」、繊細な香りと深い味わいを生み出します。

日本茶の大きな特長の一つが、「荒茶」以降の「仕上げ」に匠の技が注ぎ込まれること。そのこだわりは製茶業各社が、その技を企業秘密にするほどです。この工程では、ふるい分けや切断によって茶葉を選別し、美しい色や形にこだわり、もう一度各社独自の「火入れ(乾燥)」をして、茶の持つ香りや味の微妙な違いを感じ取りながら、理想の香味へと茶を調合します。こうした細やかで丁寧な熟練の技があるからこそ、日本茶には他には真似のできない繊細な香りと深い味わいが生まれるのです。

Preparing the best Japanese green tea

In Japan, tea is prepared in a special Japanese style teapot known as a kyusu. The water should be boiled for 3 to 5 minutes and then allowed to drop to the correct temperature.


1. Pour hot water into a Japanese teacup for each person so that it is 80% full and allow to cool. The ideal temperature for high quality sencha is about 70℃, while the ideal temperature for average quality sencha is about 80℃.

2. Place the tealeaves in kyusu teapot. Use ¾ of a teaspoon (approximately 3g) per person.

3. Pour the cooled water into the kyusu teapot and steep. For high quality sencha, steep for 2 minutes; for average quality sencha, steep for 1 minute.

4. Pour little by little between the teacups so that the color of the tea is evenly distributed, making sure you pour every last drop from the kyusu teapot.

The same tea leaves can be used twice. To prepare good Japanese green tea the second time the leaves are used, no water should left in the kyusu teapot after serving the first time round.

Japanese green tea is also delicious served cold. Use 1.5 times the normal amount of tea leaves to make a stronger tea then chill immediately with ice.

Health beneficial Japanese green tea is grown in beautiful natural settings using the chashou technique.

In Japan, the tea most commonly served alongside Japan’s low-calorie cuisine that emphasizes the flavor of ingredients is Japanese green tea. Its beautiful color is an all-natural extract from the tea leaves, and its elegant aroma gives a sensation of freshness. Only Japanese green tea can offer such a variety in its fusion of flavors. Without the addition of sugar or other sweeteners, the unique taste of Japanese green tea is enjoyed in its pure form, and contains many nutrients reputedly beneficial to health.

Tea culture – the essence of hospitality.

Chinese tea was introduced to Japan more than 1,000 years ago by Buddhist monks, and after about 500 years sadou (the tea ceremony) became part of Japanese culture. Originally a pleasure limited to the enjoyment of the upper classes, sadou gradually made its way into the lives of commoners. Before long, Sennorikyu (1522-1591) established the world of wabicha (a tea ceremony designed for commoners to enjoy) and the enjoyment of tea spread to become accessible to everyone. Sadou became synonymous with hospitality and can be summarized by the word ichigo-ichie (treasuring once-in-a-lifetime experiences) – the act of relaxing while performing the tea ceremony with due care out of respect as a host for the opportune encounter with one’s guest. This is the essence of tea and the soul of the Japanese people. Japanese green tea embodies the essence of “hospitality” passed down through the spirit of sadou.

Great care us taken to produce Japanese green tea with aroma and flavor of the highest quality.

Our entire manufacturing process is aimed at producing the delicious taste found only in Japanese green tea. There are a variety of operations and processes involved in manufacturing Japanese green tea, from tea field cultivation to tea factory processing, and our highly-skilled team of experts are dedicated to the art of growing and making tea. The delicious taste of Japanese green tea begins in the tea fields- Naturally, tea is an agricultural product, and similar to fruits and vegetables, high-quality tea leaves can only be grown and picked after much attention to feeding the soil with fertilizer, practicing irrigation and pruning. Producing high-quality teas with umami (flavor of the highest quality) such as gyokuro (refined green tea indigenous to Japan) is labor-intensive, since the tea fields must be completely covered and shaded from the sunlight for a fixed period prior to picking (the ooishita cultivation method). In particular, cultivating high-quality teas is a precise process, whereby young leaves are picked manually, one by one, according to tradition. Japan has four distinct seasons that affect the period when tea can be harvested, and the teas harvested at different times have contrasting flavors. Of the various types of Japanese green tea available, the young tea leaves used for gyokuro, matcha and high-graded sencha can only be harvested for a short time during spring.

Japan’s unique “steaming” method produces the beautiful green tea color- to prevent oxidization, freshly-picked tea leaves are steamed. This unique Japanese process gives Japanese green tea its own special flavor and beautiful color. Following this, the tea leaves are rolled and dried until they are drawn into a long, thin shape. The end product is aracha (unprocessed tea). Although at one time all of these processes were performed by hand by skilled experts, nowadays most teas are processed by machine; however, the manual hand-rolling method serves as the foundation for this technology, and even today, the Japanese art and spirit of making tea is passed down by skilled experts involved in the industry.

Producing the subtle aroma and strong flavor of shiage requires great skill – An important characteristic of Japanese green tea is the effort of the expert in turning it from aracha to shiagecha (refined tea). This process is so important that each company within the tea manufacturing industry keeps it a secret. However, it involves sieving and cutting the tea leaves so that they can be sorted with attention to color and shape, after which each manufacturer uses their own method of hiire (drying) to further enhance the aroma and flavor of the tea by drying the leaves a second time. Lastly, in the same way that whiskey is blended, a specialist sorts between the subtle differences in aroma and taste to blend the teas for the ultimate flavor. The subtle aroma and strong flavor unique to Japnanese green tea is a result of this detailed and careful process.