How to make Sencha
(for three people)

The most important thing is the balance of the bitterness and astringent taste of tannin and umami of amino acid in Sencha. High quality green tea such as Gyokuro and High quality Sencha are prized because they containe high amounts of amino acid and strong umami tastes.

Therefore, with high quality Sencha, using about 70℃~ 80℃ hot water is recommended. Water of this temperature prevents extracting tannin, and boosts the umami of amino acid which can be extracted with lower temperature hot water.

1. 

   Pour 180℃ of boiling water into three tea cups and leave it until the temperature goes down to about 70℃~ 80℃. (Water temperature will decrease 5 to 10℃ each time it is moved to other cups. Use the container called Yuzamashi to cool down the water if necessary. )

2. 

   Put 20 grams of tea leaves (two tablespoon) into the tea pot.

3. 

   Pour the water at the correct temperature into the pot, put the lid on and leave it for 45 seconds to one minutes.

4. 

   Pour a half-cup of tea into each cup in order. To make sure each tea has the same concentration, pour the cups 1-2-3 first, the finally in order of 3-2-1.

How to make Gyokuro
(for three people)

1. 

   Pour 60cc to 70cc of boiling water into Yuzamashi, and leave it until the temperature goes down to about 40℃ to 60℃.

2. 

   Put 10 grams of tea leaves (two tablespoon) into the tea pot.

3. 

   Pour the water at the correct temperature into the pot and leave it for one to two minutes.

4. 

   Pour the tea into each cup in order. Make sure each tea has the same concentration.

   The second time, pour water at a higher temperature and steep it longer to obtain a higher extract.

   Make sure not to leave any water in the pot. If water is left in the pot, it will fume the tea leaves and ruin the taste. Sliding open the lid of the pot is recommended for better tasting tea.

How to make Macha

1. 

   Put one scoop of macha powder (one teaspoon) into a warmed cup.

2. 

   Pour 70cc to 80cc of 80℃ water into 1/3 of the cup.

3. 

   Hold the cup and stir it with the bamboo tea whisk which is held with the index finger, middle finger and thumb.

   Sitr it gently at first to mix the powder and water, then shake the whisk back and forth quickly using your wrist making a fine whisking motion, and slow down to smooth the surface, then remove the whisk slowly and quietly.