MATCHA

Usucha Preparation:

1. 1. Place two grams of matcha powder in the matcha bowl.
2. Pour 70 ml of water at 80 degrees (bring the water to the boil and let it cool to 80) into the bowl where the matcha was placed.
3. Blend 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 water at 80 degrees (bring the water to the boil and let it cool to 80) into the bowl where the matcha was placed.
3. Blend 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 the matcha sachet has been opened, we recommend sealing it tightly and storing it in a cool, dry place (outside the fridge), 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 have tried this amount, increase or decrease the leaves according to your preference.
2. Boil about 180 ml of water, and then let it cool down to 70/80 degrees (to cool quickly, it is recommended to pour the hot water into another container, the water will drop about 10 degrees). It is also recommended to use a thermometer so you can see the temperature.
3. Pour water into the teapot and wait 1 minute.
4. Pouring water too quickly can make the tea taste too harsh, so it is important to handle the teapot carefully and pour slowly to obtain a smooth and harmonious cup of tea. If you are making tea for more than one person, pour a little at a time into each cup to balance the intensity and color. Always remember to pour every last drop.
5. To avoid the second infusion being too bitter, it is advisable to remove the lid of the teapot.
6. For the next infusions, after pouring the water into the teapot, immediately pour the tea. This will extract the aroma and not make the tea too astringent. Gradually increase the temperature of the water.

COLD SENCHA

1. Pour cold water into a container and add some ice.
2. Place 10/15 g of sencha leaves in the teapot. Once you have tried this amount, increase or decrease the leaves according to your preferences.
3. Pour 20/30 ml of water into the teapot and wait 3 minutes.
4. Pour the water slowly to obtain a cup of tea with a smooth and harmonious taste. If you prepare the tea for more than one person, pour a little at a time into each cup to balance the intensity and color. Always remember to pour until the 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 sencha leaves in the teapot. Once you have tried this amount, increase or decrease the leaves according to your preference.
2. Boil about 80 ml of water, and then let it cool down to 40/50 degrees (to cool quickly, it is recommended to pour the hot water into another container, the water will drop by about 10 degrees). It is also recommended to use a thermometer so you can see the temperature.
3. Pour water into the teapot and wait 2 minutes.
4. Pour slowly to obtain a cup of tea with a smooth and harmonious taste. If preparing 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. Since Gyokuro is dense and rich in umami, it is recommended to consume it in small cups and in small quantities.
5. For the next infusions, after pouring the water into the teapot, immediately pour the tea. Gradually increase the temperature of the water.

COLD GYOKURO

1. Pour cold water into a container and add some ice.
2. Place 10/15 g of sencha leaves in the teapot. Once you have tried this amount, increase or decrease the leaves according to your preferences.
3. Pour water into the teapot and wait 3 minutes.
4. Pour slowly to obtain a cup of tea with a smooth and harmonious taste. If preparing 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. Since Gyokuro is dense and rich in umami, it is recommended to consume it in small cups and in small quantities.
5. For the next infusions, after pouring the water into the teapot, immediately pour the tea. Gradually increase the temperature of the water 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. Usually, the water is cooled after boiling for brewing Japanese tea. However, in the case of Hōjicha, the characteristic aroma is more easily extracted and better appreciated at high temperatures.
5. Start pouring after 30 seconds. Pour a little at a time to ensure even intensity.