How to make Japanese Green tea

Usucha Matcha light brew (1 serving) Koicha Matcha strong brew (1 serving) Gyokuro (2 servings) Sencha (2 servings) Hojicha & Genmaicha (2 servings)

What is a yuzamashi?
A vessel used to cool hot water. You don’t need a special yuzamashi; any teacup-like vessel will do.

［Caution］Please only use hot water that has come to a full boil.

Usucha Matcha light brew (1 serving)

2g matcha & 60cc hot water at 90℃（194℉）

  1. Add hot water into a teacup to keep it warm. (Pour this hot water away & wipe the teacup dry.)

  2. Sift the matcha with a sieve or tea strainer over the teacup. (Clumping may occur if matcha is not sifted first.)

  3. Add 60cc of hot water at about 90℃ into a teacup.

  4. Whisk it well with a bamboo tea whisk.

  5. The tea is ready once it’s foamy all over.

Koicha Matcha strong brew (1 serving)

4g matcha & 40cc hot water at 90℃（194℉）

  1. Add hot water into a teacup to keep it warm. (Pour this hot water away & wipe the teacup dry.)

  2. Sift the matcha with a sieve or tea strainer over the teacup. (Clumping may occur if matcha is not sifted first.)

  3. Add 20cc of hot water at about 90℃ into a teacup.

  4. Whisk with the bamboo tea whisk as if you’re kneading it.

  5. Add another 20cc of hot water & knead again with the bamboo tea whisk. The tea is ready once there are no lumps left.

Gyokuro (2 servings)

6g tea leaves & 50cc hot water at 40℃（104℉）

  1. Prepare 2 small yunomi (Japanese-style teacup) & add hot water to keep them warm.

  2. Add 6g of tea leaves into a small teapot.

  3. Decant the hot water from the teacup to the yuzamashi.

  4. Repeat the above process 4 times to lower the temperature of the hot water to about 40℃. (The temperature of the hot water drops 10℃ with every transfer to a new vessel)

  5. Add the hot water that’s cooled down to 40℃ to the teapot.

  6. Wait for 80 seconds without shaking the teapot.

  7. Pour the tea a little each time, alternating between the 2 teacups so that the brew will be evenly concentrated.

Sencha (2 servings)

7g tea leaves & 100cc hot water at 60℃（140℉）

  1. Prepare 2 small yunomi (Japanese-style teacup) & add hot water to keep them warm.

  2. Add 7g of tea leaves into a small teapot.

  3. Decant the hot water from the teacup to the yuzamashi.

  4. Repeat the above process 2 times to lower the temperature of the hot water to about 60℃. (The temperature of the hot water drops 10℃ with every transfer to a new vessel)

  5. Add the hot water that’s cooled down to 60℃ to the teapot.

  6. Wait for 40 seconds without shaking the teapot.

  7. Pour the tea a little each time, alternating between the 2 teacups so that the brew will be evenly concentrated.

Hojicha & Genmaicha (2 servings)

12g tea leaves & 150cc hot water at 80℃（176℉）

  1. Add tea leaves into a small teapot.

  2. Pour the hot water into the teapot.

  3. Wait for 10 seconds.

  4. Pour the brew into the teacups.