A Word about Tea and Other Beverages

The Japanese are forever drinking tea—to quench the slightest thirst, to formalize a business or social occasion, to provide an excuse for gossip—in fact, nearly every interpersonal relationship in Japan seems to indicate tea drinking. For most such occasions, roasted green tea leaves (ocha) are placed in small ceramic pots and allowed to steep for 2–3 minutes in very hot water—boiling water would be too much of a shock to the delicate tea leaves—before being poured into individual cups.

There are many grades of ocha, but price is usually a good indication of quality. Unless you are particularly attuned to the finer nuances of flavor and aroma, a middle price range should suit you. Figure on about 1 heaping tablespoon of ocha tea leaves for every 2–2 ½ cups of scalding hot water. These same leaves can be used again within 10–15 minutes, if you like. Most Japanese teapots do not have very fine filters so that leaves do come through. They usually settle to the bottom of individual cups, but stems which remain standing vertically are considered a lucky sign. By the way, Japanese etiquette indicates that tea cups should be filled only two-thirds full.