2.
Measure the amount of tea leaves 
1.
Warm up the cups and teapot
2.
Measure the amount of tea leaves
3. Pour freshly boiled water into your
teapot, for proper infusing temperature please refer to special table. 
4. Empty
the cups 
5. After proper infusing time start to fill tea into the cups,
a little at the time, to ensure each cup is of equal strength and quantity
|
Tea Variety |
number of persons | amount of tea leaves | temperatur of water | amount of water | steeping time | serving temperatur |
amount of tea in each cup |
| Gyokuro ( high grade) | 3 | 10g | 50°C | 60ml | 150 sec. | 35°C | 12 ml |
| Gyokuro ( ordinary) | 3 | 10g | 60°C | 60ml | 120 sec. | 40°C | 13 ml |
| Sencha ( high grade) | 3 | 6g | 70°C | 180ml | 120 sec. | 50°C | 50 ml |
| Sencha ( ordinary) | 5 | 10g | 90°C | 450ml | 60 sec. | 65°C | 80 ml |
| Genmaicha | 5 | 15g | 100°C | 650ml | 90 sec. | 75°C | 100 ml |
| Kokeicha | 5 | 10g | 90°C | 450ml | 60 sec. | 65°C | 80 ml |
| Bancha | 5 | 15g | 100°C | 650ml | 30 sec. | 75°C | 100 ml |
| Houjicha | 5 | 15g | 100°C | 650ml | 30 sec. | 75°C | 100 ml |