Using MATCHA powder.

(ceremonial tea).

Items required kettle, matcha bowl, yuzamashi (cooling down) jug, chasen (bamboo whisk), chasaji (bamboo spoon) and Matcha powder.

Whisk vigorously - not in a circular motion, rather in a "mmm" pattern across the bowl using the chasen (bamboo whisk).

Put 2 heaped chasaji (bamboo spoon) spoonfuls of Matcha powder into the bowl.

When the Matcha froths on top it is ready to drink.

Add approximately 100mls (3.5 fluid ounces) of water - at a temperature of around 90 degrees Centigrade - to the bowl.


Point of Interest.

The literal meaning of "Matcha" is refined powder green tea made from Gyokuro (white tea).

SENCHA leaf tea.

Items required

kettle, kyusu (teapot),

3 cups, teaspoon and Sencha loose leaf tea.

Transfer the water from the first cup

to the second cup.

Wait for 50-60 seconds and serve.

You may add further water (60-70 degrees) if you require a second serving and similarly for a third serving.

In these instances you do not need to wait before serving.

Put one level teaspoon of Sencha into the teapot.

Now transfer the water from the second cup

to the third cup.

Boil the kettle and pour boiling water into the first cup.

The water should now be at an ideal temperature of 60-70 degrees Centigrade and should now be poured from the third cup into the teapot.

Point of Interest.

What is the difference between Sencha and Bancha?

SENCHA uses high-grade, freshly-picked baby leaves picked from May to July. It is packed with vitamin C, polyphenols and amino acids.

Tea made with Sencha leaves will be green in colour and have a sweet mellow taste.

BANCHA uses large low-grade leaves which have no specific picking period. Tea made using these leaves will have a yellowish tinge to the colour and have a bitter taste.

GENMAIHOUJICHA - Roasted Green Tea with Brown Rice.

Items required

kettle, cafetiere, cup, teaspoon and

Roasted Green Tea.

Wait for 1-2 minutes and then depress the plunger.

Put 2-3 heaped teaspoons of Roasted Green Tea into the cafetiere.

The tea is now ready to serve.

Boil the kettle and pour boiling water into the cafetiere.

Point of Interest.

The Japanese word for roasted green tea is "Houjicha".

It usually consists of a mix of green tea leaves and stems (kukicha).

Our product -


contains only the stems and is unusually mixed with roasted brown rice to create a very low caffeine content and a very distinctive flavour.