How to Make Good Cups of Tea (for two)
Unlike sencha or hojicha, Hand-Roasted Kyo Bancha is hard to brew in a regular tea pot and needs to be boiled in a kettle. The tea can be enjoyed hot or cold once the tea leaves are removed and is thus recommendable for everyday use.
- Tea Leaves
- Water Temperature
- Water Amount
- Waiting Time
- 2-3 minutes of boiling
(1) Pour 2-3 litres of water in a kettle and boil completely.
(2) Insert 40 g (2-3 heaping handfuls) of tea leaves into the boiling water.
(3) Continue boiling for approximately 2 minutes and remove the tea leaves. Boil longer when using a self-fill tea filter bag or similar.
When using a kyusu tea pot, break the tea leaves into smaller bits and pour boiling water over the leaves.