Water temperature is vital for the right flavor. Generally, low temperature is required for high grade teas with a small amount of water. On the other hand, high temperature is required for low and medium grade teas with larger amount of water. In any case, water should be boiled once and cooled down to the temperature recommended for each tea.
High grade green tea is delicate. Handle it tenderly. Since green tea strongly absorbs smell, it is recommended that you store your tea in an airtight container. Also, we advise you to consume your tea within two months. Do not store your tea with foods that have strong smells unless it is packed tightly.
Japanese style, small porcelain teapot is recommended to brew your tea to savor the highest level of aroma and exquisite flavor.
To happy drinking and good health!

How To Make Gyokuro

+ Bring water to a boil in a kettle.
+ Pour 30ml (1oz) hot water into “Samashi”, which is a boat-shaped bowl and used to cool down boiled water to the right temperature. If you do not have the Samashi, you can use any porcelain cup or bowl you have.
+ Pour hot water into a teapot and cup to warm.
+ Discard the water from the teapot and cup.
+ Place the 5g (1tsp) of green leaves inside the teapot.
+ When the water temperature in the Samashi goes down to about 40C (100F), pour the water into the teapot.
+ Steep for 2 minutes.
+ Pour the brewed tea in your cup and serve.
For the second infusion, brew the tea with 45ml (1.5oz) hot water, about  50C (120F).
For the third infusion, brew the tea with 60ml (2oz) hot water, about  70C (160F). The taste will be a little bitter for the third infusion.

How To Make Matcha

How to prepare Usucha

+ Pour hot water into the Chawan.
+ Soak Chasen(tea whisk) into the hot water and turn around the Chasen to moisten.
+ Discard the hot water from the Chawan.
+ Wipe inside of the Chawan by Chakin (can be omitted).
+ Put 1 1/2 heaped Chashaku (about 2gram) of Matcha into the Chawan.
+ Pour 60 ml hot water with a temperature of 85 deg C into the Chawan.
+ Hold the Chawan and stir the contents briskly with the Chasen (tea whisk).
This process should be done quickly to avoid tea temperature becomes too low.

How to prepare Koicha

+ Pour hot water into the Chawan.
+ Soak Chasen(tea whisk) into the hot water and turn around the Chasen to moisten.
+ Discard the hot water from the Chawan.
+ Wipe inside of the Chawan by Chakin (can be omitted).
+ Put 3 heaped Chashaku (about 4gram) of Matcha into the Chawan.
+ Pour 30 ml hot water with a temperature of 95 deg C into the Chawan.
+ Hold the Chawan and mix the contents up, like kneading which does not produce foam, with the Chasen (tea whisk).
This process should be done quickly to avoid tea temperature becomes too low.

How To Make Sencha

Premium Grade Sencha

+ Bring water to a boil in a kettle.
+ Pour 120ml (4oz) hot water into “Samashi”, which is a boat-shaped bowl and used to cool down boiled water to the right temperature. If you do not have the Samashi, you can use any porcelain cup or bowl you have.
+ Pour hot water into a teapot and cup to warm.
+ Discard the water from the teapot and cup.
+ Place the 5g (1tsp) of green leaves inside the teapot.
+ When the water temperature in the Samashi goes down to about 60-70C (140-158F), pour the water into the teapot.
+ Steep for 2 minutes.
+ Pour the brewed tea in your cup and serve.
For the second infusion, brew the tea with 210ml (7oz) hot water, about 70-80C (158-176F).
For the third infusion, brew the tea with 210ml (7oz) hot water, about 80-90C (176-194F).
The taste will be a little bitter for the third infusion.

High Grade Sencha

+ Bring water to a boil in a kettle.
+ Pour 210ml (7oz) hot water into “Samashi”, which is a boat-shaped bowl and used to cool down boiled water to the right temperature. If you do not have the Samashi, you can use any porcelain cup or bowl you have.
+ Pour hot water into a teapot and cup to warm.
+ Discard the water from the teapot and cup.
+ Place the 5g (1tsp) of green leaves inside the teapot.
+ When the water temperature in the Samashi goes down to about 70-80C (158-176F), pour the water into the teapot.
+ Steep for 2 minutes.
+ Pour the brewed tea in your cup and serve.
For the second infusion, brew the tea with 210ml (7oz) hot water, about 80C (176F).
For the third infusion, brew the tea with 210ml (7oz) hot water, about 80-90C (176-194F).
The taste will be a little bitter for the third infusion.

How To Make Bancha / Houjicha

+ Bring water to a boil in a kettle.
+ Pour 300ml (10oz) hot water into “Samashi”, which is a boat-shaped bowl and used to cool down boiled water to the right temperature. If you do not have the Samashi, you can use any porcelain cup or bowl you have.
+ Place the 7g of green leaves inside the teapot.
+ When the water temperature in the Samashi goes down to about 80-90C (176-194F), pour the water into the teapot.
+ Steep for 2 minutes.
+ Pour the brewed tea in your cup and serve.
For the second infusion, brew the tea with 300ml (10oz) hot water, about 80-90C (176-194F).