How to Brew Green Tea

A classic brew of gyokuro is lush and dense with umami in every drop. Sip slowly, savoring the experience through the finish.

A boiling-hot brew brings out a vivid fragrance from gyokuro leaves. In the cup, this recipe has a little more crisp, refreshing astringency, on top of gyokuro's dew-like sweetness.

For a fast, fragrant pitcher of iced tea, brew a strong batch of gyokuro using boiling hot water, and then pour over ice, diluting its strength and balancing its flavor.

Cold brew with just ice and clean water to bring out gyokuro's full lushness, natural sweetness, and umami.

Our classic recipe for sencha brews a concentrated, full-bodied cup, with a beautiful balance of umami, astringency, and fragrance.

Hot brewing is a quick and easy way to get delicious tea. This recipe makes for a more refreshing and exhilarating experience.

For a fast, fragrant pitcher of iced tea, brew a strong batch of sencha using boiling hot water, and then pour over ice, diluting its strength and balancing its flavor.

Cold brew with just ice and clean water to bring out sencha's full lushness, natural sweetness, and umami.

Our standard recipe for brewing loose-leaf Shincha. Discover the vibrant and energetic quality of these freshly harvested tea leaves.

Fresh Shincha, served the most refreshing way possible: in a tall glass of ice.

Prepare large amounts of tea with your everyday kyusu.

Our standard recipe for brewing loose-leaf hojicha. The light flavors of bancha teas work well for any occasion.

This recipe combines the comforting roasted fragrance of hojicha with the soft creaminess of milk.

When served over ice, this fragrant roasted green tea feels soothing and refreshing.

Our standard recipe for brewing loose-leaf genmaicha. The light flavors of bancha teas work well for any occasion.

When served over ice, this green tea and roasted rice blend feels crisp, refreshing, and a little hearty.