【 Basic Measurements 】
・For 1-2 servings : 5g tea leaves / 160ml hot water
・For 3-4 servings : 8g tea leaves / 300ml hot water

◆ First Brew
Water temperature : 85°C
Steeping time : 90 seconds
Point : Enjoy the signature aroma of sencha along with a refreshing bitterness and astringency, balanced by a gentle umami and subtle sweetness.

◆ Second Brew
Water temperature: 85°C
Steeping time: 20~30 seconds
Point : Slightly increasing the temperature enhances the astringency, offering a lighter, more refreshing taste compared to the first infusion.

◆ Third Brew
Water temperature: 95~100°C
Steeping time: About 10 seconds
Point : A short steep with boiling water brings out a soft bitterness and astringency, creating a clean, mellow finish.

→ OKUMIDORI (SENCHA / KYOTO)

【 Basic Measurements 】
・For 1-2 servings : 5-6g tea leaves / 160ml hot water
・For 3-4 servings : 8-10g tea leaves / 300ml hot water

◆ First Brew
Water temperature : 65°C
Steeping time : 90 seconds
Point : Brewing at a lower temperature reduces bitterness and astringency, allowing you to fully enjoy kabusecha’s signature “covered aroma” (ooika) and its rich umami flavor.

◆ Second Brew
Water temperature : 85°C
Steeping time : 20-30 seconds
Point : Using hotter water brings out a slightly more astringent profile, offering a new dimension of flavor compared to the first brew.

◆ Third Brew
Water temperature : 95-100°C
Steeping time : 10 seconds
Point : A quick steep with boiling water draws out a gentle bitterness and clean astringency for a refreshing finish.

→GOKO (Kabuse Sencha / Kyoto)

【 Basic Measurements 】
・For 1 serving : 4-6g tea leaves / 100ml hot water


◆ First Brew
Water temperature : 50°C
Steeping time : 2 minutes
Point : Brewing slowly at a low temperature results in almost no bitterness or astringency, allowing the deep umami flavor to shine through.

◆ Second Brew
Water temperature : 60°C
Steeping time : 30 seconds
Point : Slightly increasing the temperature brings out a new layer of aroma and mild astringency, along with a gentle umami taste distinct from the first brew.

→UJIHIKARI (Gyokuro / Kyoto)