Traditional Japanese Brewing Guide
- Warm the tea ware: Pour boiling water into your teapot and your teacups. This warms the vessels so they don't lower the brewing temperature.
- Cool the water: Discard the water from the teapot into the teacups. Doing this drops the boiling water down to the ideal brewing temperature of about 75 to 80c.
- Add the leaves: Put your loose leaves into the warmed, empty teapot.
- Steep: Pour the cooled water from the cups over the leaves in the teapot. Cover and steep for the recommended time.
- Pour evenly: When pouring, pour a little bit into each cup at a time, going back and forth, to ensure the strength is the same in every cup. Shake out the very last drops—this is where the best flavor resides.
- Subsequent steepings: You can brew the same leaves 2-3 more times. For the second and third steeping, use slightly hotter water and steep for only a few seconds.
About Marukyu Koyamaen
Marukyu Koyamaen is a highly regarded tea grower, procurer and tea blender located in the heart of Uji, Kyoto. The Uji region is regarded as the premier producing area of the highest quality tea in Japan.
The company’s private tea estate has a rich history dating back to 1704. Marukyu Koyamaen offers an unrivalled selection of Japanese green tea, created using a refined combination of modern and traditional processes. Koyamaen now ranks among the top producers of fine teas in Japan.
