Brewing Guide - Traditional Style
Choose the tea you bought
Find the tea you ordered below and tap it to open a short brewing guide. You only need the card for your tea. If the product page gives more specific instructions, follow the product page.
Premium / cultivar senchaKoshun · Saemidori · Hoshino Shizuku · Hatsuzumi · Shimizu
Cooler water brings out the sweetness. If a cup tastes sharp or bitter, lower the temperature a little next time.
Organic SenchaEveryday Japanese green tea
If it tastes sharp, use slightly cooler water or steep a little shorter next time.
Okumidori with MatchaSencha with a matcha coating
The leaves are matcha-coated, so the cup looks greener than a plain sencha. Swirl gently before drinking if any powder settles.
GenmaichaGenmaicha · Genmaicha with Matcha
Toasty and easy-going — hard to get wrong. For the version with matcha, swirl gently before drinking if powder settles.
HojichaRoasted green tea
The temperature range gives you room to choose. Closer to boiling brings out the roasted aroma; around 176°F (80°C) brings out more of the leaf’s own flavor. Both styles are right — pick the side you enjoy. Also good as a cold brew on a warm day.
MatchaUji · Superior · MIRYOKU · KYOGYOKU
Sift the matcha first to avoid clumps. If it tastes too strong, use slightly cooler water or a little less matcha. For a cold version, whisk or shake about 2g with 150ml of cold water.
Organic GyokuroFrom Kagoshima · everyday gyokuro style
Use much cooler water than sencha — let boiled water rest in a cup first so it cools down. The low temperature pulls out the deep umami without making the cup astringent.
Kyoto Hon-GyokuroSuper-premium hand-picked gyokuro · five short rounds
| Round | Water temperature | Brewing time | Water (per serving) |
|---|---|---|---|
| 1st round | 104°F (40°C) | 2 min 15 sec | 10ml (0.3 fl oz) |
| 2nd round | 108°F (42°C) | 1 min | 20ml (0.7 fl oz) |
| 3rd round | 111°F (44°C) | 15 sec | 30ml (1 fl oz) |
| 4th round | 115°F (46°C) | Pour straight away | 50ml (1.7 fl oz) |
| 5th round | 122°F (50°C) | Pour straight away | 50ml (1.7 fl oz) |
Hon-Gyokuro is a hand-picked, very high-grade gyokuro and is brewed differently from everyday gyokuro — small portions, low temperatures, several short rounds. After the 5th round, the spent leaves can be enjoyed with a pinch of salt or a few drops of ponzu sauce, as a small final course.
Not sure which one you have? Check the name on your pack against the cards above, or see the full four-step guide further down this page.
Storing Your Tea
Japanese tea is sensitive to light, heat, moisture, and aromas. To keep it tasting its best:
- Keep the original pack sealed tightly after each use.
- Store away from direct sunlight, heat sources (stove, oven), and strong-smelling foods (coffee, spices, etc.).
- The original sealed packaging is the best protection. Repackaging into smaller containers tends to expose the tea to more air over time.
Matcha
Matcha is the most delicate. After opening, keep it refrigerated as the default. Bring the closed container back to room temperature for a few minutes before opening it again, so condensation does not form on the powder.
Sencha, gyokuro, genmaicha, hojicha and other loose-leaf teas
If you have a genuinely cool, dry, dark place at home — for example a kitchen cupboard away from the stove and out of direct sun — that is enough.
If a cool spot is difficult to find in your climate or home, the refrigerator is a better option than a warm shelf. In that case, keep the pack tightly sealed and let the closed container return to room temperature for a few minutes before opening, so moisture from the air does not settle on the leaves.
Loose-leaf teas are most fragrant in the weeks after opening, so enjoying them within a reasonable time after the seal is broken makes a noticeable difference.
More about brewing Japanese tea — the full four-step guide
How you brew will affect the taste and texture of the tea, so brewing is very important but it is also simple. Once you get the hang of it, you will be able to make your own favorite style of tea. We will breakdown into four steps and get into details for each of the steps.
Step1: Tea leaf into the Tea pot
The important factor is the amount of tea leaf that you prepare. We suggest the following amount:
| 1 Serving | 2 Servings | 3 Servings | |
| Organic Green Tea Sencha Superior | 3/4 Teaspoon (4g) | 1 1/2 Teaspoon (7-8g) | 3 Teaspoon (15g) |
| Organic Green Tea Sencha | |||
| Organic Genmaicha | |||
| Organic Houjicha | 1 Teaspoon (4g) | 3 Teaspoon (7-8g) | 5 Teaspoon (15g) |
| Water Amount | 0.4-0.5 cups (100-120ml) | 1 cup (200-220ml) | 1.5 cups (400-440ml) |
Try it couple of times with different amounts. For example, when it says 3/4 teaspoon try using a full teaspoon. You will find it much more stronger and after testing couple of cups you will be able to find your favorite amount.
Step2: Add water
Tea is said to be 90% water, so water is also a very significant factor of brewing great tea. The crucial part is the water temperature and the water hardness.
Water Temperature. Depending on the water temperature the substance that extracts from the tea differs.
- High temperature extracts the Catechin, which will extract the astringent/bitter taste.
- Lower temperature extracts the Theanine, which will be the umami (savory) of the tea.
General recommendation will be the following but you may adjust the water temperature and enjoy various kind of taste.
| Water Temperature | |
| Organic Green Tea Sencha Superior | 158-176F （70-80℃） |
| Organic Green Tea Sencha | 176-194F （80-90℃） |
| Organic Genmaicha | 176-194F （80-90℃） |
| Organic Houjicha | boiling water (100℃) |
You can lower the temperature of the water by using a Japanese water cooling pot, the Uzamashi, or using a tea pot and a cup. You can leave the hot water in the Uzamashi until the temperature lowers. For 158F degrees, wait approximate two to three minutes. For 176 F degrees, one to two minutes. You can also use the tea pot and a cup and pour the water alternately to drop the temperature.
Water Hardness. The water hardness is said to be the best from 30 to 80. If you live in the states, most of the tap water should not be a problem. As for bottled water, you can always check the hardness by the nutrient chart. We would say that Crystal Geyser would probably be the best brand as in Hardness wise.
Step3: Infuse
Infusion time is also a factor that will affect the taste. Green tea in most case, longer you infuse more it will get astringent/bitter. We recommend the following:
| Infusion Time | |
| Organic Green Tea Sencha Superior | 1 minute |
| Organic Green Tea Sencha | 1 minute |
| Organic Genmaicha | 1 minute |
| Organic Houjicha | 30 seconds |
Try it in numerous infusion time and find your favorite flavor and time.
Step4: Pouring
It is important to breakdown into several pours to keep the thickness of the tea even. Even when you pour it into one cup, please pour it in by breaking it down to several times. Also tea artisan always mention that the last drop is the best so pour until water is completely out from the pot. If you were to prepare three cups, we recommend it as shown on the following chart:
For Second Rounds
In most cases you will be able to infuse it two times with the same tea leaf. When going for second rounds, there will be no infusion time necessary. Just simply pour the hot water into the pot and pour it out right away.
That will complete the steps and if you have any questions, please feel free to ask me anytime by email or facebook, what ever is convenient for you. We really hope you enjoy the teas! Arigato Gozaimasu.