How to serve with Kyusu
(Japanese Teapot)
Boil fresh, filtered water and pour into an empty Kyusu to preheat it.
Pour this hot water into Yuzamashi or cups and allow it to sit for the appropriate temperature of hot water.
Add the correct amount of tea leaves to the preheated Kyusu.
Pour the hot water from Yuzamashi or the cups into the Kyusu.
Allow brewing.
Pour the tea gently into the cups.
Pour out every last drop since the last drop is full of flavorful extracts called “Golden drops.”
How to Serve with
Tea Servers
Scale the amount of tea leaves with a tea server and a scale.
Pour hot water into Yuzamashi or cups and allow it to sit for the appropriate temperature of hot water.
Pour the hot water from Yuzamashi or the cups into the tea server.
Allow the tea to steep for enough time.
Place Chakoshi (Tea strainer) over the empty tea server and gently pour Japanese green tea.
How to Brew Mizudashi
(Cold Brew)
Add 10-15g to a 1-liter carafe depending on the kind of tea.
Fill the carafe with cold filtered water. Mix the water once after several minutes. Allow the tea to brew in the fridge for 8-10 hours.
After 8-10 hours, stir the tea leaves to release their color and aroma.
Strain the tea leaves and enjoy.
The tea is good for 2-3 days in the refrigerator.
How to Make Hot Matcha
Preheat Chawan or Katakuchi (spouted bowl) by pouring hot water into it.
Pour out the hot water.
Pat dry Chawan or Katakuchi with a cloth.
Sift 2g of Matcha powder into Chawan or Katakuchi.
Pour 2oz (65cc) of water at 180°F (80°C).
Whisk vigorously for 20-30 seconds until a fine foam appears.
