Guide for Sencha

1. Gently scoop 6g / 0.2oz / 1.5 tsp of tea leaves into a kyusu teapot
2. Boil 350ml / 12oz of water and let cool to 80℃/ 176°F
3. Pour the water into the kyusu and let steep for 1 minute
4. Alternate pouring the tea into cups

This second steeping will taste different to the first one: increase the water temperature and see how the flavour changes. Because the leaves are already uncurled from the first brew, the steeping time can be shorter.

1. Pour 90℃ / 194°F water onto the used tea leaves
2. Steep for 30 seconds
3. Pour the tea alternatingly into cups

A nice touch for the final steeping is to add another taste experience to the tea with toasted rice. After the final steeping don’t throw the tea leaves and rice pops out - you can eat them as a snack with some ponzu sauce or as a topping for ochazuke.

1. Add 3 g / 0.1 oz / 2 tsp of Genmai rice pops on the leaves into the kyusu
2. Pour 95℃ / 203°F water in the same kyusu with the steeped tea leaves
3. Let steep for 10-15 seconds
4. Pour the tea alternatingly into cups

1. Put 8g / 0.3oz / 7 tsp tea leaves at the bottom of the bottle
2. Fill the bottle with 800ml / 27oz of water
3. Keep it in the fridge for about 3 hours (or longer to your taste)
4. Remove the leaves

Tips: Play with the tea to water ratio. If you are looking for a stronger flavour, leave it for longer, for example overnight.

1. Put 8g / 0.3oz / 7 tsp of tea leaves into a kyusu tea pot
2. Heat water to 80℃ / 176°F
3. Pour the water into the kyusu and let steep for 1 minute and 15 seconds
4. Put ice cubes in glasses and pour the tea over them

Keep in mind that the ice cubes contribute water to the overall water-tea ratio, so the more ice cubes you add, the less strong the tea flavor. We counterbalance this by making a stronger tasting tea to begin with by adding more leaves and steeping it longer.