Green Tea

Rev. Joei Oi

Tea is the most important beverage of the Japanese people. It is served at all Japanese meals and to visitors in homes. It is served in small porcelain cups without handles and placed upon a small boat shaped or round saucer of metal or lacquer.

Cakes and sweetmeats are served on individual lacquer plates before the tea. Native Japanese cakes may be divided into two classes, hi-gashi (dried cake) and namagashi (undried cake). Yokan made of strained azuki-beans is the popular namagashi. Senbei is the name used to identify the numerous varieties of wafers made of rice and wheat flour.

SERVINGS 4

• 1 rounded tablespoon green tea
• 2 cups boiling water

Pour boiling water into a small teapot, allow it to stand for a while, then pour it into the tea cups. This is done to warm the utensils. Put tea leaves in pot and pour the water that has cooled somewhat over the tea leaves. Let steep for 2 or 3 minutes and serve, pouring a little at a time into each cup until all cups are filled. Boiling water may be cooled in a pitcher before pouring over leaves.

When using bancha, coarse green tea, pour boiling water directly over tea leaves and let steep for 3 or 4 minutes. Serve immediately.

For variation 1/8 teaspoon of gourmet powder may be added. This will make the tea taste sweet.