MATCHA

Usucha Preparation:

1. 1. Place two grams of matcha powder in the matcha bowl.
2. Pour 70 ml of 80-degree water (bring the water to a boil and let it cool to 80) into the bowl where the matcha was placed.
3. Mix using a chasen (bamboo whisk), first quickly and vigorously, then slowly until you obtain a foam with small bubbles.

Koicha Preparation:

1. Place 4g of matcha powder in the matcha bowl.
2. Pour 30 ml of 80-degree water (bring the water to a boil and let it cool to 80) into the bowl where the matcha was placed.
3. Mix using a chasen (bamboo whisk), first quickly and vigorously, then slowly until you obtain a foam with small bubbles.

It can also be prepared with cold water, the procedure is the same.

• Before the first step, we recommend warming the bowl by pouring hot water into it, then removing it and drying the bowl with a cloth or handkerchief.
• We also recommend sifting the matcha powder through a strainer because without this procedure, lumps may form when adding water.
• To preserve its freshness, once opened, we recommend sealing the matcha bag tightly and storing it in a cool, dry place (outside the refrigerator), away from direct light.
• To preserve freshness, once opened, consume within one month.

HOT SENCHA

1. Place 6 g of sencha leaves in the teapot. Once you've tried this amount, increase or decrease the amount of leaves according to your preference.
2. Boil about 180 ml of water, and then let it cool to 70/80 degrees (to cool quickly, it's recommended to pour the hot water into another container; the water will cool by about 10 degrees). It's also advisable to use a thermometer to check the temperature.
3. Pour the water into the teapot and wait 1 minute.
4. Pouring water too quickly can make the tea taste excessively harsh, so it's important to handle the teapot carefully and pour slowly to achieve a smooth, harmonious cup of tea. If you're making tea for multiple people, pour a little at a time into each cup to balance the intensity and color. Always remember to pour every last drop.
5. To prevent the second infusion from being excessively bitter, it is advisable to remove the lid of the teapot.
6. For future infusions, pour the tea immediately after pouring the water into the teapot. This will extract the aroma and prevent the tea from becoming too astringent. Gradually increase the water temperature.

COLD SENCHA

1. Pour cold water into a container and add some ice.
2. Place 7 to 16 g of sencha leaves (depending on the desired strength) in the teapot. Once you've tried this amount, increase or decrease the leaves according to your preference.
3. Pour 20-40 ml of water into the teapot and wait 3 minutes.
4. Pour the water slowly to obtain a smooth, harmonious cup of tea. If you're making tea for several people, pour a little at a time into each cup to balance the intensity and color. Always remember to pour every last drop.
5. For the next infusions you can continue to pour cold water, or you can pour hot water.

HOT GYOKURO

1. Place 6 g of gyokuro leaves in the teapot. Once you've tried this amount, increase or decrease the leaves according to your preference.
2. Boil about 80 ml of water, and then let it cool to 40/50 degrees (to cool quickly, it's recommended to pour the hot water into another container; the water will cool by about 10 degrees). It's also advisable to use a thermometer to check the temperature.
3. Pour the water into the teapot and wait 1 minute.
4. Pour slowly for a smooth, harmonious cup of tea. If you're making tea for multiple people, pour a little at a time into each cup to balance the intensity and color. Pour until the last drop. Since Gyokuro is dense and rich in umami, it's best served in small cups and in small quantities.
5. For future infusions, immediately pour the tea after pouring the water into the teapot. Gradually increase the water temperature.

COLD GYOKURO

1. Pour cold water into a container and add some ice.
2. 7 to 15 g of leaves (choose based on your desired strength) in the teapot. Once you've tried this amount, increase or decrease the leaves according to your preference.
3. Pour the water into the teapot and wait 5 minutes.
4. Pour slowly for a smooth, harmonious cup of tea. If you're making tea for multiple people, pour a little at a time into each cup to balance the intensity and color. Pour until the last drop. Since Gyokuro is dense and rich in umami, it's best served in small cups and in small quantities.
5. For future infusions, immediately pour the tea after pouring the water into the teapot. Gradually increase the water temperature or continue to pour it cold.

HŌJICHA

1. Place the tea leaves in the teapot.
2. Place 3/4 g of stems/leaves into the teapot.
3. Distribute the leaves evenly; although it may seem like a small amount, too much will lead to a bitter taste.
4. Pour 200 ml of boiling water into the teapot. Typically, the water is cooled after boiling to steep Japanese tea. However, in the case of Hojicha, the characteristic aroma is more easily extracted and better appreciated at higher temperatures.
5. Start pouring after 30 seconds. Pour a little at a time to ensure even intensity.

COLD HŌJICHA

1. Pour cold water into a container and add some ice.
2. 7 to 16 g of leaves (depending on the desired strength) in the teapot. Once you've tried this amount, increase or decrease the leaves according to your preference.
3. Pour the water into the teapot and wait 10 minutes.
4. Pour slowly for a smooth, harmonious cup of tea. If you're making tea for more than one person, pour a little at a time into each cup to balance the intensity and color. Pour until the last drop.
5. For future infusions, immediately pour the tea after pouring the water into the teapot. Gradually increase the water temperature or continue to pour it cold.