My mother always says that she is not a particularly good cook, though I beg to differ. But she proudly admits to having the skill to brew a perfect cup of tea. The tea that she makes with shincha - green tea made only from new, young tea leaves - has a delicately sweet flavor that seems to blossom in one's mouth, with no bitterness at all. Since she is here now for a month long visit from Japan, I thought that I'd finally pry out her secret to making such delicious green tea. And so...here it is.
You might be skeptical, thinking "you need boiling water for a good cup of tea!". That's what I thought too, until I tried this method. It really does produce a most superior green tea. Boiling water seems to work better in bringing out the oils in more robust teas though.
Note: Gyokuro is a type of tea that is most often sold as shincha and is widely available.