日本のお茶１～煎茶～

The Japanese drink nihoncha (Japanese tea) on many occasions: with meals, at teatime, and whenever a visitor calls. There are many kinds of nihoncha, but the variety known as sencha is the kind that is drunk most often. Sencha is made from soft, young tea leaves picked in May or June, and it has an excellent astringency and fragrance.

HOW TO MAKE SENCHA

1) Place the tea in the kyusu.

2) Pour freshly-boiled water into a yutsubo and allow it to cool to 60℃ - 70℃.

3) Pour the hot water into the kyusu, replace the lid, and allow to stand for about 1 minute.

4) Pour into heated chawan.

BanchaBancha is made from the large tea leaves picked in August, after the young leaves for sencha have been taken. It is made with boiling water.
HojichaHojicha, a tea with an excellent aroma, is made by toasting bancha over a strong flame. It is drunk in the same way as bancha.

ボキャブラリー
よいにおい

fragrance

注ぐ

pour

ふた

lid

（葉）の複数形

leaves leaf

by Aeris ^-^