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Preparing Great Tea - Ryokucha or green tea is the predominant tea beverage consumed throughout Japan today. There are many kinds available and in this section we have selected the eleven most popular kinds of green tea still
produced in Japan’s tea gardens and provided detailed preparation instructions for the following types of japanese green teas: bancha, genmaicha, gyokuro, houjicha, hukamushi, kabusecha, kenmairicha, kukicha, matcha, mecha, sencha and iced green tea.

Japanese green tea is classified by cultivation and production method, and is historically named according to the main processes undertaken. Tea origin is important. Regional names often appear in some form within the tea's name. Japanese production techniques focus exclusively on perfecting and diversifying forms of green tea. They do not concentrate on the ‘fermented’ black teas more common in the west which often leech out the more healthy nutrients during processing.

A remarkable selection of teas are produced in Japan and much is made of regional and seasonal variations among the many kinds of green tea available, particularly the higher grades of tea. Early season sencha, the new season tea or shin cha, are generally regarded as the best of each year’s crop, and different regions compete on quality and seasonal availability. There are also those special occasion teas such as gyokuro, (a rarity and extravagantly priced); houjicha - a roasted tea and very much an evening drink; and the powdered tea called matcha, a famous ceremony beverage.

The general rules for brewing great Japanese green tea are: Check the type of tea and water, density, temperature, cooling, astringency, teaware, and tea jumping. Boil water and wait for it to cool slightly by pouring it into a tea pot and then into cups to warm them and to re-measure the water. Place tea leaves and hot water in pot. Brew tea and water in teapot for a few minutes. Pour equal measures of brewed tea into cups until last drop is poured (It is said that the last drop of tea decides its taste on the whole).

Unlike serving coffee, tea needs to be served from a pot by pouring a little into each cup once. Pour some from the last cup to the first to make the amount and density the same. Do not leave water in the pot after pouring the first brew. You can enjoy the second brew by adding some more fresh hot water to the pot. When brewing tea the second time, 1/3 brewing time is adequate because water has already penetrated into the leaves.

Brewing Bancha ('Common Tea') - is respected because of the tea’s well-defined character, vivid yellow colors and refreshing and deep flavors. Bancha usually lacks the delicate sweetness of quality sencha.
Our Yawaruji Bancha (Spring & Autumn Bancha) with a lower caffeine profile and a rich, distinctive taste, it can be enjoyed both hot and cold. Or try our Organic Bancha.
(3 oz) -$8.99-              BUY NOW

Processing:
Bancha's meaning references the coarser grades and heavier, late season crop from which this full-flavored tea is made. Bancha is made from larger leaves than are usually available for sencha grades. Bancha are a class of sencha harvested as a second flush tea between summer and autumn.

Regions:
Most regions make Bancha, as a part of their second flush harvest.
Popularity: The strength of flavor held by many Bancha means that they go well with food. It is more widely available in the West because of the lower price of these green teas.

Health Info (unit=mg/100g):
Tanin: 11.0
Amino Acid: 19.7
Fiber: 19.5
Minerals: 5.5
Vitamin
A: 
7800iu
C:
 150
E:  
N/A
Vitamin
B1:
0.25
B2:
1.40
B3:
5.4

Tea:  Bancha For:  5 persons
Amount of Tea Leaf:  15g (0.5 oz, 5 tsp.)
Heat Water To:  Boiling
Water Amount:  650ml (22 fl.oz)
Brewing Time:  30 sec.
Infuse Tea With Water At:  75°C (167°F)
Amt. of Brewed Tea/ Cup:  120ml (4 fl.oz)
Whole Amt. of Brewed Tea:  600ml (20 fl.oz)

Step by Step Brewing Instructions:
Place tea leaves in a pot. Pour boiling water into pot and allow tea to steep for about thirty seconds. (Note: For the second brew, pour into cups immediately after placing boiling water in pot.) Pour the same amount of tea in each cup. Because the density of substances in these types of tea is low it is all right to use boiling water.

Brewing Genmaicha ('Roasted Rice Tea') - a flavor melange of green tea and roasted rice. The roasted aroma of genmai in tea have the effect of lightening the bitterness of the lower grade sencha.
Our Genmaicha (Roasted Rice & Bancha) is a marriage of two classic Japanese flavors, roasted rice adds a velvety note of chestnuts to this vigorous whole leaf bancha green tea. A unique full bodied green tea experience low in caffeine. Or try our Organic Genmaicha or Genmaicha Teabags
(4 oz) -$7.99-              BUY NOW


Processing:
Genmaicha or is a blend of bancha green tea and Genmai (roasted rice grain). The proportioning of tea to rice is important, the more aromatic Genmaicha teas have a higher amount of rice. Other blends are known including Matcha and Genmaicha. The tea can be infused with high temperature water and for longer infusion periods than most Japanese teas. The Genmaicha teas are seen as a modest source of vitamin B1 and like bancha and houjicha contain less caffeine.

Popularity:
A very common beverage in Japan, manufactured by most tea producing regions. Genmaicha can be drunk late into the evening without disturbing sleep.

Regions: Produced in almost every tea-producing region.

Tea:  Genmaicha For:  5 persons
Amount of Tea Leaf:  15g (0.5 oz, 5 tsp.)
Heat Water To:  Boiling
Water Amount:  650ml (22 fl.oz)
Brewing Time:  30 sec.
Infuse Tea With Water At:  75°C (167°F)
Amt. of Brewed Tea/ Cup:  120ml (4 fl.oz)
Whole Amt. of Brewed Tea:  600ml (20 fl.oz)

Step by Step Brewing Instructions:
Place tea leaves in a pot. Pour boiling water into pot and allow tea to steep for about thirty seconds. (Note: For the second brew, pour into cups immediately after placing boiling water in pot.) Pour the same amount of tea in each cup. Because the density of substances in these types of tea is low it is all right to use boiling water.

Gyokuro Tea - is often sweet and delicate in flavor, with a soft texture. It is selected from the highest grade green tea known as ten-cha in Japan. Gyokuro's name references the infusion's pale green color.
Our Gyokuro is made from single buds that are picked only in April/May. This is a full flavored green tea that has a satisfying light refreshing character tending towards the pleasantly vegetative with some briskness and a very bright infusion. Or try our 100% organically grown Gyokuro.
(2 oz) -$19.99-              BUY NOW

Processing: Gyokuro teas are made only with the limited first flush leaf in order to achieve a rich and round flavor with a delicate, pale lemon-green color. Gyokuro's characteristics are produced from the special cultivation used. The tea plant is grown in the shade for approximately twenty days before harvesting. Removing direct sunlight reduces leaf photosynthesis, which alters the proportions of sugars, amino acids, flavanols and other substances responsible for tea aroma and taste.

Regions: The main Gyokuro producing regions of merit are Yame in Fukuoka, Uji in Kyoto and Okabe in Shizuoka Prefecture.

Popularity: Gyokuro makes an excellent light evening tea. It is rare outside of Japan and generally expensive.

Health Info (unit=mg/100g):
Tanin: 10.0
Amino Acid: 29.1
Fiber: 11.1
Minerals: 6.4
Vitamin
A: 
1200iu
C:
 110
E:  
N/A
Vitamin
B1:
0.30
B2:
1.16
B3:
6.0

Tea:  Gyokuro (premium) For:  3 persons
Amount of Tea Leaf:  10g (0.35 oz, light 3 tsp.)
Heat Water To:  50°C (122°F)
Water Amount:  650ml (22 fl.oz)
Brewing Time:
 150 sec
Infuse Tea With Water At:  35°C (95°F)
Amt. of Brewed Tea Cup:  120ml (4 fl.oz)
Whole Amt. of Brewed Tea:  360ml (12 fl.oz)

Tea:  Gyokuro (standard) For:  3 persons
Amount of Tea Leaf:  10g (0.35 oz, light 3 tsp.)
Heat Water To:  60°C (140°F)
Water Amount:  650ml (22 fl.oz)
Brewing Time:
 120 sec
Infuse Tea With Water At:  40 °C (104°F)
Amt. of Brewed Tea Cup:  140ml (4.4 fl.oz)
Whole Amt. of Brewed Tea:  390ml (13 fl.oz)

Step by Step Brewing Instructions:
Pour hot water into a pot to lower temperature. Pour hot water into small teacups (up to about 7/10 per cup) from the pot and allow the water to cool even more. Throw away leftover water. Put tea leaves into the pot. Pour hot water from the cups into the pot and let the tea brew. Pour the same amount of tea into each cup.

Houjicha Tea - is an aromatic tea, light on the palate and refreshing with very little astringency. it has a distinctively clear red appearance and is lower in caffeine and catechin antioxidants.
Our Chanoma Hoji Bancha Blend (Spring & Autumn Bancha) is mixed and post fired during final processing as hojicha. it produces a tea of well-defined character, vivid yellow colors and refreshing and deep flavors. Or try our Vanilla-Houjicha Blend or Houjicha Teabags.
(4 oz) -$5.99-              BUY NOW

Processing: Both Bancha and Kukicha are used to make Houjicha grades. Houjicha pan-fried or oven roasted green tea is commonly encountered in teashops throughout Japan. The tea is fried at high temperature, altering the leaf colors tints from green to red. The roasted flavors are extracted and predominate this blend. The main types of Houjicha are light and deep-fried. The deeper fried leaf produce teas with a deeper roast aroma and taste.

Regions: Produced in almost every tea producing region.

Popularity: The clean, roasted flavors of houjicha go with any kind of food, particularly oily foods. It is often used as an after-dinner tea. Inexpensive, but rare in the West.

Health Info (unit=mg/100g):
Tanin: 9.5
Amino Acid: 18.2
Fiber: 18.7
Minerals: 5.5
Vitamin
A: 
6700iu
C:
 44
E:  
N/A
Vitamin
B1:
0.10
B2:
0.82
B3:
5.6

Tea:  Houjicha For:  5 persons
Amount of Tea Leaf:  15g (0.5 oz, 5 tsp.)
Heat Water To:  Boiling
Water Amount:  650ml (22 fl.oz)
Brewing Time:  30 sec.
Infuse Tea with Water at:  75°C (167°F)
Amt. of Brewed Tea/ Cup:  120ml (4 fl.oz)
Whole Amt. of Brewed Tea:  600ml (20 fl.oz)

Step by Step Brewing Instructions:
Place tea leaves in a pot. Pour boiling water into pot and allow tea to steep for about thirty seconds. (Note: For the second brew, pour into cups immediately after placing boiling water in pot). Pour the same amount of tea in each cup. Because the density of substances in these types of tea is low it is all right to use boiling water.

Hukamushi-cha Tea - is fragrant and heavily flavored Sencha. Hukamushi's prolonged steaming process has the effect of reducing bitterness and makes for a more mild tea, with less ‘green’ aroma.
Our Ichibantsumino Oishi Sencha (Sencha) Its a rare sencha picked in limited quantities from two type of Kanaya Midori bushes and is said to have superior flavor, taste, color and aroma. An early-April, first crop sencha harvested from leaves in the Kagoshima and Shizuoka regions. The growing climate produces a deep rich aroma and taste and a bright green tea color.
(3 oz) -$19.99-              BUY NOW


Processing:
Hukamushi (also Fukamushi) means 'deep-steamed tea'. Sencha is Hukamushi-cha if the processing has involved a heavier steaming cycle. It is often given the name ‘misty green tea’ because of the slightly cloudy effect of the tea’s infusion. The steaming period for the Hukamushi teas is much longer than for any Sencha. Our producer in fact prefers the longer (120 second) steaming process typical of Hukamushi. The leaf of Hukamushi green tea is characteristically non-uniform, a broken grade, in factory terminology where the time needed for infusion and temperature of water are less critical than for other Japanese green teas.

Popularity: Hukamushi teas are not common outside Japan.

Tea:
 Hukamushi For:  5 persons
Amount of Tea Leaf:  15g (0.5 oz, 5 tsp.)
Heat Water To:  Boiling
Water Amount:  650ml (22 fl.oz)
Brewing Time:  30 sec.
Infuse Tea With Water At:  75°C (167°F)
Amt. of Brewed Tea/ Cup:  120ml (4 fl.oz)
Whole Amt. of Brewed Tea:  600ml (20 fl.oz)

Step by Step Brewing Instructions:
Place tea leaves in a pot. Pour boiling water into pot and allow tea to steep for about thirty seconds. (Note: For the second brew, pour into cups immediately after placing boiling water in pot.) Pour the same amount of tea in each cup. Because the density of substances in these types of tea is low it is all right to use boiling water.

Brewing Kabuse-cha ('Covered Tea') This Sencha has a mellower flavor and more subtle color than Sencha grown in direct sunlight.
Processing: Unlike most Sencha cultivated in un-shaded gardens exposed to direct sunlight Kabuse-cha Sencha requires shading tea prior to harvest.

Regions: Grown in Sechibaru located in the hills north of the town where tea is grown to an elevation of up to 450m.

Popularity: Produced in very limited amounts, they may be hand harvested and the best of the crop are costly.

Tea:
 Kabuse-cha For:  5 persons
Amount of Tea Leaf:  10g (0.35 oz, light 3 tsp.)
Heat Water To:  75°C (157°F)
Water Amount:  60ml (2 fl.oz)
Brewing Time:
 60 sec
Infuse Tea With Water At:  40 °C (104°F)
Amt. of Brewed Tea Cup:  130ml (4.4 fl.oz)
Whole Amt. of Brewed Tea:  390ml (13 fl.oz)

Step by Step Brewing Instructions:
Pour hot water into teacups (up to 8/10 per cup) and allow the water to cool. Put tea leaves into the pot. Pour hot water from the cups into the pot and allow the tea to steep. Pour the same amount of tea into each cup.

Brewing Kamairicha ('Pan-Fired Tea') The Kamairi process develops sweet, mildly roasted flavors, which are very similar to the pan-fired teas produced in China today. It is sometimes referred to as Chinese green
tea by the Japanese owing to the pan-frying processing of this richly flavored tea.

Our Organic Peacock (100% Organically Grown) has a pan-fired delicious green tea character with delightful fruity-like early season flavor. The cup is a bright emerald green. This superior quality Peacock #1 is exceptionally well graded.
(4 oz) -$9.99-              BUY NOW

Processing:
Kamairi teas do not undergo the usual steam treatments. After a short withering, they are fired in hot iron pans of up to 300°C with repeated agitation to prevent charring. The different rolling techniques used produce teas of different leaf form. Kamairichais processed as a pelleted or flat leaf.

Regions: Several southern regions are known for making fine Kamairicha. Sechibaru and Ureshino are two of the most respected for their pan-fried manufacturing process.

Popularity: Kamairicha is generally not available in the West, however one or two specialist tea merchants are making this tea more well known.

Tea:
Kamairicha For: 5 persons
Amount of Tea Leaf: 10g (0.35 oz, light 3 tsp.)
Heat Water To: 60°C (140°F)
Water Amount: 60ml (2 fl.oz)
Brewing Time:
120 sec
Infuse Tea With Water At: 40 °C (104°F)
Amt. of Brewed Tea Cup: 130ml (4.4 fl.oz)
Whole Amt. of Brewed Tea: 390ml (13 fl.oz)

Step by Step Brewing Instructions:
Pour hot water into teacups (up to 8/10 per cup) and allow the water to cool. Put tea leaves into the pot. Pour hot water from the cups into the pot and allow the tea to steep. Pour the same amount of tea into each cup.

Brewing Kukicha ('Stalk Tea') known for its light flavor and fresh green aroma and light yellow-green color. The thinner and less green the infusion, the higher the tea quality. Best stalk tea flavor is considered as good as highest quality Sencha.
Our Kukicha Oh-I-Ocha 600 grade of sencha is harvested from the uplands of Japan and mixed with stalk tea (kukicha) and young buds (wakame) to produce a rich taste and pleasant aroma. Kukicha is known for its light flavor and fresh green aroma.
(3 oz) -$10.49-              BUY NOW

Processing:
Kukicha is also called stick tea owing to the long thin shape of this leaf-stalk blend. The tea is made by collecting the stalk fractions of Gyokuro and Sencha and processed to an emerald leaf and pale green stalk blend.Kukicha is strictly made from stalks produced by harvesting of one bud and three leaves. The leaves go on to make Gyokuro and high graded Sencha.

Popularity: Inexpensive and an enthusiast's tea. However, it is rarely seen outside Japan.

Tea:
Kukicha (premium) For: 3 persons
Amount of Tea Leaf: 6g (0.2 oz, light 1.5 tsp.)
Heat Water To: 70°C (158°F)
Water Amount: 170ml (5.7 fl.oz)
Brewing Time:
120 sec
Infuse Tea With Water At: 50 °C (122°F)
Amt. of Brewed Tea Cup: 50ml (1.7 fl.oz)
Whole Amt. of Brewed Tea: 150ml (5 fl.oz)Tea: Kukicha (standard) For: 5 persons
Amount of Tea Leaf: 10g (0.35 oz, light 3 tsp.)
Heat Water To: 60°C (140°F)
Water Amount: 60ml (2 fl.oz)
Brewing Time:
120 sec
Infuse Tea With Water At: 40 °C (104°F)
Amt. of Brewed Tea Cup: 130ml (4.4 fl.oz)
Whole Amt. of Brewed Tea: 390ml (13 fl.oz)

Step by Step Brewing Instructions:
Pour hot water into teacups (up to 8/10 per cup) and allow the water to cool. Put tea leaves into the pot. Pour hot water from the cups into the pot and allow the tea to steep. Pour the same amount of tea into each cup.

Brewing Matcha ('Powdered or Ground Tea')The highest grades of Matcha have more sweetness and deeper flavor than the coarser teas of later harvests. The flavor of Matcha is dominated by its amino acids.
The highest grades of matcha have understandably more intense sweetness & deeper flavor than the standard or coarser grades of tea harvested later in the year. This well-known powdery green tea is used in the Japanese Tea Ceremony (Chano-yu). Matcha is regarded as a ‘heavy’ green tea, but in fact can be prepared as a strong (koicha) or weak tea (usucha) depending on the way it is made.

Our Matcha is made from tencha (pure dried) gyokuro leaves, this matcha is considered one of the finest green teas with a bright green color and smooth taste. Try our full bodied African green and white matcha's too.
(1 oz) -$13.99-              BUY NOW

Processing: Matcha has similar origins to Gyokuro, i.e. an early season, high grade, shade-grown tea. After steaming the Matcha leaf is comprehensively stone ground to a light and fine green powder. The high level of Catechin it contains is a consequence of the very small particle size of the processed leaf.

Regions: The most famous Matcha-producing region is Nishio in Aichi (on the main island of Honshu). This tea is specifically referred to as Nishiocha.

Popularity:
A prized tea ceremony tea. Consequently the best grade of Matcha are hard to find outside Japan.

Health Info (unit=mg/100g):

Tanin: 10.0
Amino Acid: 30.7
Fiber: 10.0
Minerals: 7.4
Vitamin
A:
16000iu
C:
60
E:
28.2
Vitamin
B1:
0.60
B2:
1.35
B3:
4.0

Tea:
Matcha For: 3 persons
Amount of Tea Leaf: 6g (0.2 oz, light 1.5 tsp.)
Heat Water To: Boiling
Water Amount: 650ml (22 fl.oz)
Brewing Time:
30 sec
Infuse Tea With Water At: 75 °C (167°F)
Amt. of Brewed Tea Cup: 120ml (4 fl.oz)
Whole Amt. of Brewed Tea: 600ml (20 fl.oz)

Step by Step Brewing Instructions:
Pour hot water into teacups (up to 8/10 per cup) and allow the water to cool. Put tea leaves into the pot. Pour hot water from the cups into the pot and allow the tea to steep. Pour the same amount of tea into each cup.

Brewing Mecha ('Bud Tea') is renowned for its depth of flavor, considerable astringency and bitter green aftertaste. The distinctive, sharp flavor and aroma of Mecha is often regarded as being as good as the best
Sencha. The best Mecha produces an aromatic tea with a clear, soft yellow appearance.

Our Kukicha Oh-I-Ocha 600 grade of sencha is harvested from the uplands of Japan and mixed with stalk tea (kukicha) and young buds (wakame) to produce a rich taste and pleasant aroma. Kukicha is known for its light flavor and fresh green aroma.
(3 oz) -$10.49-              BUY NOW

Processing:
The name of this tea derives from the early leaf buds needed to make this special green tea. Mecha is harvested in spring and made as rolled leaf teas that are graded somewhere between Gyokuro and Sencha in quality. Mecha are made from a collection of leaf buds and tips of the early crops.

Popularity: Sushi restaurants in Japan known as Agari, use top quality Mecha served with the meal. Mecha's bitter qualities make it a good tea to drink after meals to cleanse the palate.
Tea:

Tea: Mecha (premium) For: 3 persons
Amount of Tea Leaf: 6g (0.2 oz, light 1.5 tsp.)
Heat Water To: 70°C (158°F)
Water Amount: 170ml (5.7 fl.oz)
Brewing Time:
120 sec
Infuse Tea With Water At: 50 °C (122°F)
Amt. of Brewed Tea Cup: 50ml (1.7 fl.oz)
Whole Amt. of Brewed Tea: 150ml (5 fl.oz)

Tea: Mecha (standard) For: 5 persons
Amount of Tea Leaf: 10g (0.35 oz, light 3 tsp.)
Heat Water To: 60°C (140°F)
Water Amount: 60ml (2 fl.oz)
Brewing Time:
120 sec
Infuse Tea With Water At: 40 °C (104°F)
Amt. of Brewed Tea Cup: 130ml (4.4 fl.oz)
Whole Amt. of Brewed Tea: 390ml (13 fl.oz)

Step by Step Brewing Instructions:
Pour hot water into teacups (up to 8/10 per cup) and allow the water to cool. Put tea leaves into the pot. Pour hot water from the cups into the pot and allow the tea to steep. Pour the same amount of tea into each cup.


Brewing Sencha ('Unground Tea') The earliest season 'shin cha' (first month's sencha harvest) is available in April in the south of Japan, and prized for its high vitamin content, sweetness and superior flavor.
However, the flavor, color and quality of Sencha varies, depending not only on origin but also season and leaf processing practices employed. Later harvests of Sencha have more astringent qualities, a more robust flavor and generally less aroma.

Our Sencha Ichiban Oishi is a rare sencha picked in limited quantities from two type of Kanaya Midori bushes and is said to have superior flavor, taste, color and aroma. An early-April, first crop sencha harvested from leaves in the Kagoshima & Shizuoka regions. Or try our organic sencha or decaf sencha.
(3 oz) -$19.99-              BUY NOW

Processing:
Over three quarters of all tea produced in Japanese tea gardens is Sencha, a tea selected for its pleasant sharpness and fresh qualities complementing a leaf of high uniformity and rich emerald color. Historically prepared by roasting, today Sencha is steam treated before further processing with hot-air drying and finally pan-frying.

Regions: Most regions make a number of kinds of Sencha, which are named according to the kind of processing used. Needle leaf Sencha is processed in Shizuoka and in the Yame region of Fukuoka. In other areas, including Kyushu, the comma-shaped leaf form is processed.

Popularity: Sencha is the tea most likely to be offered in a Japanese household or restaurant. The higher grades of Sencha are available outside Japan from tea merchants like ours.

Health Info (unit=mg/100g)
:
Tanin: 13.0
Amino Acid:
24.0
Fiber:
10.6
Minerals: 5.4
Vitamin
A:
7200iu
C:
250
E:
65.4
Vitamin
B1:
0.35
B2:
1.40
B3:
4.0

Tea: Sencha (premium) For: 3 persons
Amount of Tea Leaf: 6g (0.2 oz, light 1.5 tsp.)
Heat Water To: 70°C (158°F)
Water Amount: 170ml (5.7 fl.oz)
Brewing Time:
120 sec
Infuse Tea With Water At: 50 °C (122°F)
Amt. of Brewed Tea Cup: 50ml (1.7 fl.oz)
Whole Amt. of Brewed Tea: 150ml (5 fl.oz)

Tea: Sencha (standard) For: 5 persons
Amount of Tea Leaf: 10g (0.35 oz, light 3 tsp.)
Heat Water To: 60°C (140°F)
Water Amount: 60ml (2 fl.oz)
Brewing Time:
120 sec
Infuse Tea With Water At: 40 °C (104°F)
Amt. of Brewed Tea Cup: 130ml (4.4 fl.oz)
Whole Amt. of Brewed Tea: 390ml (13 fl.oz)

Step by Step Brewing Instructions:
Pour hot water into teacups (up to 8/10 per cup) and allow the water to cool. Put tea leaves into the pot. Pour hot water from the cups into the pot and allow the tea to steep. Pour the same amount of tea into each cup.

Brewing Iced Green Tea ('Rei-Cha') In the summertime unsweetened cold jasmine and green tea blends [particularly with natural flavor blends] can truly refreshes you.
You can wait is to pour cold water over tea leaves in a pitcher and then to store it in the fridge over night. The cold temperature makes it take langer to infuse but in the morning you have cold green tea.

Step by Step Brewing Instructions:
Put one tablespoon (per cup) of tea in the teapot's strainer and pour hot water (cooled down the same way you make hot tea) until the water covers the leaves.Add ice cubes to the pot. Pour 5/8 cup of cold water into the pot.When the ice cubes melt its ready to drink.

Our tea and tea ware have a variety of certifications:

fair trade label
USDA Organic

ETP Ethical  Partnership
HACCP
ISO 14001

FDA
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