The Art of Brewing
Transform your tea leaves into a symphony of flavor with the proper balance of time, temperature, and technique.
Gyokuro Ritual
Temp
50Β°C β 60Β°C
Steeping
2 Minutes
Leaves
5g / 90ml
Cool the Water
Pour boiling water into tea cups to measure and cool. Gyokuro requires a very low temperature to release umami without bitterness. Aim for 50β60Β°C.
Add Leaves
Place 5g of Gyokuro leaves into the Kyusu (teapot). High-quality Gyokuro uses a larger quantity of leaves for a richer, sweeter liquor.
Gentle Steep
Pour the cooled water into the Kyusu. Wait for 2 minutes. Do not shake or swirl β let the leaves open naturally to release their full umami character.
The Golden Drop
Pour little by little into each cup evenly. Ensure you pour out every last drop β the "Golden Drop" contains the richest, most concentrated flavor.
Sencha Mastery
Temp
70Β°C β 80Β°C
Steeping
1 Minute
Leaves
4g / 200ml
Measure Leaves
Standard Sencha brewing uses 4g per person. Use a scale or a specific tea scoop for accuracy. Consistent measurement is the key to repeatable results.
Pour & Wait
Pour 75Β°C water over the leaves. Steep for 60 seconds. For deep-steamed (Fukamushi) Sencha, reduce time to 45 seconds for a smoother, less astringent cup.
Golden Drop
Pour little by little into each cup to ensure equal flavor distribution. Ensure you pour out every last drop β this contains the richest concentration of the brew.
Matcha Ceremony
Temp
70Β°C β 75Β°C
Method
Whisk 30s
Powder
1.5β2g / 60ml
Sift the Powder
Sift 1.5β2g of Matcha powder into your bowl (Chawan) to remove clumps. This ensures a smooth, lump-free suspension when whisked.
Add Water & Whisk
Add about 60ml of 70β75Β°C water. Using a bamboo whisk (Chasen), whisk in a rapid W or M motion until a thick, frothy layer forms on the surface.
Drink Immediately
Matcha is best enjoyed immediately while the froth is still present. Drink in small, mindful sips, appreciating the rich umami and the vibrant green color.
Houjicha β Roasted
Temp
95Β°C β 100Β°C
Steeping
30 Seconds
Leaves
3g / 200ml
Use Near-Boiling Water
Unlike other green teas, Houjicha is roasted and can handle near-boiling temperatures without becoming bitter. This makes it ideal for any time of day.
Short Steep
Steep for only 30 seconds. Houjicha brews quickly due to its roasted, open leaf structure. Over-steeping will result in a bitter, smoky taste.
Multiple Infusions
Houjicha is excellent for multiple infusions. Each brew reveals a slightly different character β the second and third cups often have a mellower, nuttier sweetness.
Temperature Reference
Quick guide for everyday brewing
| Tea Variety | Water Temp | Leaf Amount | Duration |
|---|---|---|---|
| ηι² β Gyokuro | 50Β°C β 60Β°C | 5 β 6g per 90ml | 120 β 150 sec |
| η θΆ β Sencha | 70Β°C β 80Β°C | 4g per 200ml | 60 sec |
| ζΉθΆ β Matcha | 70Β°C β 75Β°C | 1.5 β 2g per 60ml | Whisk 30 sec |
| ηγθΆ β Houjicha | 95Β°C β 100Β°C | 3g per 200ml | 30 sec |
| ηη±³θΆ β Genmaicha | 90Β°C β 95Β°C | 4g per 200ml | 30 sec |
Water Quality
Soft Water is Key
Always use soft water with low mineral content. Hard water prevents the delicate flavor compounds of green tea from dissolving properly.
Avoid Re-boiling
Fresh water contains more oxygen. Re-boiling depletes oxygen levels, resulting in a flat-tasting brew that lacks the vibrant character of the tea leaves.
Brewing Equipment
Kyusu Teapot
Ceramic side-handle pot
Digital Scale
Precision measurement
Cooling Pitcher
Yuzamashi for temp control
Small Cups
White interior for best color