BREWING
Water does half the work.
Three teas, three temperatures. The rest is patience.
SENCHA / 煎茶
Water 70°C
Leaves 4 g per 200 ml
First steep 60 seconds
Second steep 30 seconds, hotter water
MATCHA / 抹茶
Water 80°C
Powder 2 g per 60 ml
Whisk 15 seconds, until the foam holds
No second steep. Sift before whisking.
HŌJICHA / 焙じ茶
Water 95°C
Leaves 3 g per 200 ml
First steep 30 seconds
Second steep 15 seconds
A kyūsu for leaves, a chasen for matcha, and a scale instead of guessing.
When in doubt, cooler water and more patience.
湯