Loose leaf Japanese green tea is not always the easiest to get right. Often times it can taste bitter if it's not steeped correctly. That's off-putting for a lot of people. But panic not! These slides show six simple steps for getting your cup of tea bang on. For more information visit our website: www.chikitea.com

1. Loose leaf Japanese green tea,
done nice!

2. Disclaimer!
Please note, these are instructions for steeping most loose
leaf Japanese sencha and kabusecha teas. For Gyokuro,
these instructions are not relevant at all. Even genmaicha
(popped rice blend) and houjicha (roasted) will require
slightly different conditions.

3. Boil 400ml (13.5oz)
of fresh water
for a smaller pot do 200ml
(6.75oz)

4. Pour boiled water into
a container for cooling
For sencha cool to 70º-80ºC (158º-175ºF)
For genmaicha and houjicha, a few degrees off the boil

5. Put leaves
into a heated
preparation pot
For a large pot (400ml) use about 16g.
Use 8g for the smaller pot (200ml)
Pro tip! Adjust the amount of leaves according
to your strength preference... don’t steep it longer
to make it stronger!

6. Pour 70º- 80º water
onto the leaves
For most Japanese green teas, steep for 1 minute
(some houjichas might need a few seconds less)

7. Decant your freshly
steeped tea into a
serving pot
Make sure you
get every last
drop out!!!

8. Serve, sip and enjoy!

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