Use this chart to determine how to best steep your tea. These are our recommendations, but remember, there is no one right way–we encourage you to experiment to discover how you like your tea made! Play with the water temperature, the amount of tea leaves, etc. and discover the versatility of the tea leaf!
| Ice Steeping Details |
Cold Water Steeping Details |
Warm Water Steeping Details | PDF |
|
| Japanese term | 氷だし (kori dashi) | 水だし (mizu dashi) | 旨（ぬる）だし (nuru dashi {Note 1}) |
| Water temperature | ice (0ºC / 32ºF) | cold to room temperature | 70ºC / 160ºF |
| Water amount | 1/2 tea cup / 3-4 oz / 80 cc / 80 ml | about 2 liters / 4 pints | 1/3 tea cup / 2.7 oz / 80 cc / 80 ml |
| Tea leaf amount | 1 tbsp / 5 grams | 8 grams or 1.5 tbsp | 1 tbsp / 5 grams |
| Time | Until the ice melts | 30 min – 6 hours | 1.5 – 2 min |
| Kabuse Sencha | ★★★★★ | ★★★★★ | ★★★★★ |
| Sencha of the Spring Sun | ★★★★ | ★★★★★ | ★★★★★ |
| Sencha of the Earth | ★★★ | ★★★★ | ★★★★★ |
| Sencha of the Wind | ★★★★ | ★★★★ | ★★★★ |
| Kirameki no Sencha | ★★★ | ★★★★★ | ★★★ |
| Sencha of the Summer Sun | ★★ | ★★★★★ | ★★ |
| Sencha of the Autumn Moon | — | ★★★ | — |
| Yanagi Bancha | — | ★★ | — |
| Houjicha | — | ★★★★ | — |
| Genmaicha | — | ★★★ | — |
| Matcha | — | ★★ | ★★★ |
| Standard Steeping Details | PDF |
Tea Kettle Brewing Details |
Suitability for eating | |
| Japanese term | 熱湯だし (netsuyu dashi) | 煮出し (ni dashi) | — |
| Water amount | 1 tea cup / 6 oz / 180 cc / 180 ml | 8.5 cups / 2L | — |
| Water temperature | 90º-100ºC / 195º-212ºF {Note 2} | 100ºC / 212ºF | — |
| Tea leaf amount | 1 tbsp / 5 grams | 1 tbsp / 5 gram | — |
| Time | 30 sec | brew for 30 sec after water boils | — |
| Kabuse Sencha | ★★★★★ | — | ★★★★★ |
| Sencha of the Spring Sun | ★★★ | — | ★★★★★ |
| Sencha of the Earth | ★★★★ | — | ★★★★ |
| Sencha of the Wind | ★★★★ | — | ★★★★ |
| Kirameki no Sencha | ★★★★ | — | ★★★ |
| Sencha of the Summer Sun | ★★★★ | — | ★★ |
| Sencha of the Autumn Moon | ★★★★ | — | — |
| Yanagi Bancha | ★★★ | — | — |
| Houjicha | ★★★ | ★★★★ | — |
| Genmaicha | ★★★ | — | — |
| Matcha | ★★★★★ | — | ★★★★★ |
Notes:
1. The kanji used for “nuru” here is actually the kanji for umai, literally good taste
2. Use warmer temperature for more sweetness (releasing more theanine), hotter temperature for more bitterness (releasing more catechin).