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Recipe

How to Make Japanese Tea to Share

Written on January 02, 2022

It’s lunch, and a group of friends are over. You’re just about to sit down to eat, but you don’t have anything to drink!

Japanese green teas-sencha, gyokuro, genmaicha, and hojicha- pair really well with all sorts of lunches, from sandwiches to stews; burritos to bowls of salad.

Pick your favorite aroma, and with a kettle of hot water, you can have a pitcher full of tea ready to serve in about 3 minutes.

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Recipe

Measure the leaves
10 g (2 tbsp.)
Large Batch of Ippodo Tea
Makes 500 ml – 1000 mL (17 - 34 oz) of tea
Measure the leaves
10 g (2 tbsp.)
Add hot water
250 mL (8.5 oz) 100°C (212°F)
Large Batch of Ippodo Tea
Makes 500 ml – 1000 mL (17 - 34 oz) of tea
Add hot water
250 mL (8.5 oz) 100°C (212°F)
Brew
30 seconds (0s if rebrewing)
Large Batch of Ippodo Tea
Makes 500 ml – 1000 mL (17 - 34 oz) of tea
Brew
30 seconds (0s if rebrewing)
Serve & Repeat
Pour out every drop, then repeat from Step 2.
Large Batch of Ippodo Tea
Makes 500 ml – 1000 mL (17 - 34 oz) of tea
Serve & Repeat
Pour out every drop, then repeat from Step 2.

Note: With 10g of tea leaves, you can brew up to 3 infusions.

Ippodo Tea - blending teas that deserve to be rebrewed

As a Japanese tea specialist established in Kyoto three centuries ago, we blend and produce each of our teas with experience and high standards of quality.

Since our tea leaves have endurance, you can rebrew them three times without sacrificing flavor. Between each brew, peek inside the pot—if it looks like the tea leaves have not fully opened up yet, you can even try brewing a fourth or fifth time.

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