To achieve the genuine flavour of Sencha, let the boiled water cool first. Pour the hot water into the empty kyusu — this drops the initial 90–100°C by about ten degrees.

Caution: pouring boiling water directly onto the leaves will cause your tea to lose its refined flavour and become bitter.

Pour the water from the kyusu into the three tea cups. This drops another ten degrees — around 70–80°C. This is the right temperature for good Sencha!

Place about 2 tablespoons of leaves (6–8 g) into the pot. It might seem like more than you expected — with high quality leaves, even a larger amount produces very delicious tea. Adjust to your taste.

When the water in the cups has cooled to about 70°C, pour it over the leaves — around 170 ml. With Sencha cups, emptying all three back into the pot is just the right amount. Let the tea infuse for about 90 seconds.

Pour a little into each cup alternately — 1-2-3, then 3-2-1 — so the richer tea at the bottom of the pot is distributed evenly. Never fill a whole cup at once.

Pour until not a single drop is left — the drier the leaves, the better the next infusion. Enjoy the unique balance of astringency and sweetness that is the trademark of Sencha.