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How to Enjoy Different Varieties of Tea

Tochucha

Tochucha is naturally sweet, caffeine and calorie free, this is the tea that can be enjoyed hot or cold.

Instructions

Type: Herbal Brown Tea  Origin: Hiroshima and Ehime, Japan

Tea Amount: 1 teabag (3g or .1oz)
Water Amount: 10.1-13.5oz (300-400 ml)
Water Temperature: Boiling
Steeping time: Varies depending on the infusion method.

Method 1: Teapot (for a small number of people)
1. Place 1 teabag into your teapot and pour in 10.1-13.5oz of boiling water.
2. Place the lid on your teapot and leave to infuse for 2 minutes.

Method 2: Boil over the stove (for a large group of people)
1. Place 1 teabag in 27-33 oz of water in a pot or large kettle. Boil the water over a medium flame. When the tea comes to a boil, reduce to low flame.
2. Leave to simmer on low flame for 5-10 minutes and serve.

** Seto Inland Sea Tea is a healthy everyday beverage. Take it with you on the go, or keep a pitcher in your refrigerator.

 

Hojicha

Green tea for coffee lovers.
Hojicha is a green tea rendered brown by skilled tea artisans who roast carefully selected leaves over a charcoal fire that creates a toasty, nutty flavour.

Instructions

Tea Amount: 1 teaspoon (5g)
Water Amount: 5 oz (150 ml)
Water Temperature: Boiling
Steeping time: 30 seconds

1. Pour boiling water into both your teapot and cups to warm them.
2. Discard the water from your teapot and add 5g / 1 teaspoon of tea leaves to the teapot.
3. Pour 5 oz of boiling water into your teapot (please be careful when handling boiling water).
4. Infuse for 30 seconds.
5. Discard the water from your tea cups and pour the tea while alternating between cups to make each cup even in strength and flavor. Pour all the tea from the teapot, waiting until the very last drop falls. By infusing this way, you will be able to enjoy up to 2 infusions of the same leaves.

 

Genmaicha

A classic Japanese green tea with a daring blend of 80% roasted rice and 20% first harvest green tea from Kyoto.

Instructions

Tea Amount: 1 teaspoon (5g)
Water Amount: 1.1 oz (30ml)
Water Temperature: 140°F or below
Steeping time: 2 minutes

1. Pour boiling water into a small size teapot and cups to warm them (Gyokuro is best savored with small tea pots and cups).
2. Pour 1.1 oz of boiling water into a separate cooling vessel (yuzamashi) and cool to 140°F or below.
3. Discard the water from your teapot and put in 5g / 1 teaspoon of tea leaves into your teapot.
4. When the water in the cooling vessel has cooled to 140°F or below, pour the water into your teapot.
5. Infuse for 2 minutes.
6. Discard the warming water from your tea cups and pour the tea while alternating between both tea cups to ensure even strength. The color of the tea in both cups should be even. Pour all the tea from the teapot, waiting until the very last drop falls. By infusing this way, you will be able to enjoy up to 3 infusions of the same leaves.
7. Ensure you cool the water to 140°F or below before the second and third infusions. As the tea leaves open on the first infusion, there is no need to wait before pouring the tea on the second and third infusions. Simply pour the water into the teapot, then pout the tea into the tea cups within moments.

Kabusecha

Kabusecha is a sencha whose vibrant gold-green color comes from a longer steaming time after harvest.

Instructions

Tea Amount: 1 teaspoon (5g)
Water Amount: 3.4 oz (100ml)
Water Temperature: 176°F or below
Steeping time: 45 seconds - 1 minute

1. Pour boiling water into a small size teapot and cups to warm them.
2. Pour 3.4 oz of boiling water into a separate cooling vessel (yuzamashi) and cool to 176°F or below.
3. Discard the water from your teapot and put in 5g / 1 teaspoon of tea leaves into your teapot.
4. When the water in the cooling vessel has cooled to 176°F or below, pour the water into your teapot.
5. Infuse for 45 seconds to 1 minute.
6. Discard the warming water from your tea cups and pour the tea while alternating between both tea cups to ensure even strength. The color of the tea in both cups should be even. Pour all the tea from the teapot, waiting until the very last drop falls. By infusing this way, you will be able to enjoy up to 3 infusions of the same leaves.
7. Ensure you cool the water to 176°F or below before the second and third infusions. As the tea leaves open on the first infusion, there is no need to wait before pouring the tea for the second infusion. Simply pour the water into the teapot, then pout the tea into the tea cups within moments. To extract the final flavor notes form the leaves, infuse the 3rd infusion for a 1-2 minutes.