Brewing Hojicha

Hojicha (2cups)

  • Tea leaves: 3 tablespoons (7-8g)
  • Water temperature: boiling water
  • Amount of water: 200ml (7.04fl oz)
  • Waiting time: 15 – 30sec.

Hojicha is only half the weight of Sencha tea leaves; it is 50% lighter. So, please put about two times (2x) the cubical content of tea leaves in the tea pot (Kyusu). To extract the excellent nutty and smooth aroma from Hojicha, please brew the tea leaves in boiling water for a short time.

All our Hojicha teas can be brewed three times with full flavor.

Brewing Genmaicha

Genmaicha (2cups)

  • Tea leaves: 1 1/2 tablespoons (7-8g)
  • Water temperature: 176F (80C)
  • Amount of water: 200ml (7.04fl oz)
  • Waiting time: 1min.

All our Genmaicha teas can be brewed three times with full flavor.

Brewing Sencha

Sencha (2cups)

  • Tea leaves: 1 1/2 tablespoons (7 – 8g)
  • Water temperature: 176F (80C)
  • Amount of water: 200ml (7.04fl oz)
  • Waiting time: 1min.

Sencha’s best features are its refreshing yet mellow aroma, and balance of sweet and bitter taste. It’s better to brew Sencha with 176F (80C) water so that the refreshing aroma and the mildly bitter taste of Catechin and Caffeine are enhanced. If Sencha is brewed for too long, it may become a little too bitter. Brewed with a lower water temperature such as 167F (75C), the flavor will become more mellow and less brisk. Please try the different brewing times and temperatures to find the one you prefer.

All our Sencha teas can be brewed three times with full flavor.

Brewing Gyokuro

Gyokuro (2cups)

  • Tea leaves: 1 1/2 tablespoons (7 – 8g)
  • Water temperature: 140 – 158F (60 – 70C)
  • Amount of water: 200ml (7.04fl oz)
  • Waiting time: 1 1/2 – 2min.

Gyokuro’s best features are its sweetness and mellow aroma. It is better to brew with low temperature water to enhance the sweetness and avoid any bitter taste.

All our teas can be brewed three times with full flavor.

Preparation of Matcha

High grade Matcha is ground into very fine powder, so it gets rich foam on top when whisked with the bamboo Chasen. However it is also easy for static electricity to build up and for Matcha to clump. In order to improve the taste and avoid lumps, we recommend that you sift the Matcha before whisking for a smooth texture.
To create a rich and foamy bowl of Matcha, move the bamboo Chasen quickly like writing the letter “W.” It is not a circular stirring motion. Move your wrist back and forth very quickly in short jerks. This method creates a nice frothy lather.
There are two ways to prepare Matcha: Usucha (thin matcha, the standard way) and Koicha (strong Matcha, the special way for tea ceremony). While most Matcha consumed on a daily basis is Usucha, the Matcha enthusiast cannot resist an occasional bowl of Koicha. Traditionally, Koicha is for tea ceremony and other special events. For those who are new to Matcha, we recommend starting with Usucha.

  • Preparation of Usucha (thin and weak Matcha, the standard way)
    • Sift the Matcha for a more mellow flavor and to remove any lumps.
    • Place 2 Chashaku or 1 teaspoon of Matcha (2g) into the Chawan bowl.
    • Pour 70ml (2.46fl oz) of hot water into the Chawan. The water temperature should be 176F (80C).
    • Using the bamboo Chasen, whisk the Matcha until it has a rich foam on top.

For the best flavor, drink the Usucha within approximately 3 minutes. If you wait too long, the rich foam will vanish and Matcha powder can collect at the bottom. The key is to whisk and then drink it right away, when it is fresh and covered in foam.

  • Preparation of Koicha (thick and strong Matcha, the special way in tea ceremony)
    • Sift the Matcha for a more mellow flavor and to remove any lumps.
    • Place 4 Chashaku or 2 teaspoons of Matcha (4g) into the Chawan bowl.
    • Pour 50ml (1.76fl oz) of hot water into the Chawan and whisk with the bamboo Chasen. Unlike Usucha, Koicha will not get a rich foam on top.
    • Only high quality Matcha is suitable for Koicha, such as our Matcha Super Premium or Matcha Superior. Otherwise the tea may taste quite bitter.