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How to Brew Ippodo Tea

With tea, you control the final flavor. Start with our brewing guides.

Four white teacups from Ippodo Tea containing different types of tea - one with bright green matcha, two with yellow-colored teas of slightly different shades, and one with reddish-brown tea. The cups are arranged in a square formation and photographed from above against a white background with subtle shadows.
Tea type
All Matcha Gyokuro Sencha Bancha Teabags
Method
Hot Cold Brew Iced Boiling Hot Latte
Pouring roasted Hojicha tea from Ivory Kyusu into white Hasami-yaki porcelain teacups on wood cross-section Marubon tray
Bancha | Hojicha |
Standard Hojicha Brew
Our standard recipe for brewing loose-leaf hojicha. The light flavors of bancha teas work well for any occasion.
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Hojicha with Milk
Bancha |
Hojicha with Milk
This recipe combines the comforting roasted fragrance of hojicha with the soft creaminess of milk.
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Pouring hot amber tea from ivory banko-yaki clay kyusu teapot into glass containing several ice cubes and roasted Hojicha tea
Bancha | Hojicha |
Iced Hojicha
When served over ice, this fragrant roasted green tea feels soothing and refreshing.
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White teacup of light Genmaicha green tea with roasted rice beside small plate of dried bancha tea leaves with roasted rice
Bancha | Genmaicha |
Standard Genmaicha Brew
Our standard recipe for brewing loose-leaf genmaicha. The light flavors of bancha teas work well for any occasion.
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Holding one of two glasses of light yellow Japanese green tea over ice in front of large curved carafe of light colored tea
Bancha | Genmaicha |
Iced Genmaicha
When served over ice, this green tea and roasted rice blend feels crisp, refreshing, and a little hearty.
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