Guides

The act of making tea is a naturally intuitive process where preparations are generally suited to taste preference. However, when it comes to Japanese green tea, two things to always consider when brewing are temperature and time.

All Wabi teas are grown in remote tea-growing regions of Japan, where all green tea leaves are steamed vs. roasted. This makes the tea far more sensitive than your standard cuppa, but this characteristic is what enables an artful and elegant tea experience.

The delicate nature of high grade matcha green tea powder makes it sensitive to very hot water, so it is recommended to prepare with water no hotter than 80°C. And loose leaf tea leaves require attention on both temperature and brewing time – if left too long to steep they can be unforgiving and may result in bitterness. So, be ever mindful in your preparations and keep your eye on heat and time in water. For more detail read the guides below. 

Preparations

Matcha

Matcha

Sift 1-2 scoops [1/2 tsp] into a tea bowl. Add a splash of hot water at 80°C* and swirl into a liquid paste with whisk. Pour in 100ml of hot water, then whisk rapidly until frothy. Top up with more hot water to balance taste accordingly. Keep airtight in a cool dry environment after use to preserve quality.

*Due to the delicate nature of matcha, it is best brewed with water no hotter than 80°C. A temperature controlled kettle is recommended or cool water after boiling.

SHOP MATCHA
Matcha Genmaicha

Matcha Genmaicha

Infuse 1 tsp of leaves in 120-200ml of hot water [Japanese teapot or strainer] at 70°C* for 30-60 seconds. Repeat infusion and adjust brewing according to taste.

*Due to the delicate nature of tea leaves, it is best brewed with water no hotter than 70°C. A temperature controlled kettle is recommended or cool water after boiling.

SHOP MATCHA GENMAICHA