Everyone enjoys tea in their own way, and preferences vary from person to person, but here we have put together a guide to the basic brewing methods. Please use this as a starting point to discover your own perfect cup.

50-60°C (Low Temperature) - Gyokuro

To bring out the best in Gyokuro, it is important to steep it slowly at a low temperature. First, cool boiling water to 50-60°C by pouring it into a yuzamashi (glass/cup for water cooling) or another teapot. Next, place the tea leaves in your teapot, pour the cooled water over them, and let them steep for about 2 minutes. Finally, pour the tea into each cup a little at a time to ensure the taste is even, making sure to squeeze out every last drop.

• Tea Type: Gyokuro

• Tea Amount: 5g for 150ml of water

• Steeping Time: 2 minutes

• How to Cool Water: It is said that the water temperature drops by about 10 degrees each time it is transferred to a new vessel. Traditionally, multiple yuzamashi are used to decrease the temperature more rapidly, but you can also use one and simply wait until the water cools naturally before brewing your tea.

• Brewing Tips:

  • Pour slowly from a low height to ensure the water covers all the tea leaves evenly.

  • For the second infusion and beyond, slightly raise the water temperature and shorten the steeping time. You can enjoy up to about three delicious infusions.

  • Always pour until the very last drop is out of the teapot.

Around 70-80°C (Medium Temperature) - Sencha (temp. varies by type)

• Tea Amount: 4-5g for 250ml of water

• Steeping Time: Around 30 seconds to 1 minute

• How to Cool Water: Pour boiled water into a yuzamashi, then portion that water into each teacup. Afterwards, pour the water from the cups into the teapot with the tea leaves, let it steep, and then pour small amounts back into each cup in sequence, or pour the entire contents back into the yuzamashi before portioning it into the cups.

• Tips:

  • Pour the water gently over the tea leaves, ensuring they are evenly saturated.

  • You can enjoy up to about three delicious infusions.

  • Always pour until the very last drop is out of the teapot.

80-95°C (High Temperature) - White Tea & Oolong Tea (temp. varies by type)

• Tea Amount: 4g for 250ml of water

• Steeping Time:

  • White Tea: 1-2 minutes

  • Oolong Tea: 1-2 minutes

• How to Cool Water: Pour the water into a yuzamashi before pouring it over the tea leaves.

• Tips:

  • For Hojicha, a shorter steep brings out its roasted aroma.

  • For Oolong, pour sooner to enjoy its aroma and richness.

  • Always pour until the very last drop is out of the teapot.

  • You can enjoy many infusions!

95-100°C (Boiling Water) - Hojicha, Black Tea, Dark Tea, Bancha (temp. varies by type)

• Tea Amount:

  • Hojicha: 4-5g for 250ml

  • Black Tea: 4-5g for 250ml

  • Dark Tea / Bancha: 4-5g for 250ml

• Steeping Time:

  • Hojicha: 30 seconds to 1 minute

  • Black Tea: 2-3 minutes

  • Dark Tea / Bancha: 2-3 minutes (For Dark Tea, the 1st infusion should be about 30 seconds, then gradually increase the time for subsequent infusions)

• How to Cool Water:

  • Pour the water directly over the leaves immediately after boiling.

  • If you prefer it slightly cooler, pour the water into a cup or pot and let it sit for 30 seconds.

• Tips:

  • Be careful not to over-steep, as the tea can become bitter.

  • Pu-erh and other dark teas should be "rinsed" to wash away any dust. To do this, pour hot water from a high position over the leaves and immediately discard that water. Then, pour fresh hot water from a low position to begin the first infusion, steeping for about 30 seconds. The first infusion will be light, with the second being much richer.

  • Hojicha, Black Tea, and Bancha can be enjoyed for 2-3 infusions. Increase the steeping time for the second infusion onwards so the flavor doesn't become too weak.

  • Dark Tea can be enjoyed for many infusions. When the flavor starts to fade, simply increase the steeping time. Always use freshly boiled water for each infusion.

  • Always pour until the very last drop is out of the teapot.

Cold Brewing

Cold brewing is a method where the tea is steeped slowly in cold water. This process extracts more of the sweet and savory umami components while suppressing bitterness, resulting in a mellow and smooth-tasting tea. The method described here uses a filter-in bottle.

• Recommended Teas: Green Tea, Oolong Tea, Black Tea, Fermented Tea (We do not recommend this method for Pu-erh or Goishicha)

• Tea Amount: 10-15g of tea leaves for 750ml of water (adjust to your preference)

• Steeping Time:

  • 4-6 hours in the refrigerator. (If you make it before bed, you can enjoy cold tea in the morning!)

  • A longer steep will result in a stronger flavor. (Once it reaches your desired strength, please remove the tea leaves.)

• Procedure:

  1. Place the tea leaves in a 750ml filter-in bottle.

  2. Pour in cold water.

  3. Place it in the refrigerator and let it steep overnight.

  4. When it reaches your desired strength, remove the tea leaves, and it's ready. (If you leave the tea leaves in, the flavor may become too strong, so please drink it sooner.)

• Points:

  • For Oolong, Black Tea, and Bancha, we recommend a longer steeping time to bring out their aromas.