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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 light green tea from white porcelain Hasami-yaki kyusu teapot with blue logo into white porcelain Japanese teacup
Gyokuro |
Standard Gyokuro Brew
Our standard recipe for brewing loose-leaf gyokuro. Brew a cup when you feel you need a change of pace.
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Hot water being poured into Japanese artisan made ivory kyusu Japanese teapot from shining stainless steel stovetop kettle
Gyokuro |
Piping Hot Gyokuro
A boiling-hot brew brings out a vivid fragrance from gyokuro leaves. In the cup, this recipe has more a little crisp, refreshing astringency, on top of gyokuro's dew-like sweetness.
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Pouring luminescent green tea over ice in three glasses straight from Yakishime Japanese kyusu teapot against ombre surface
Gyokuro |
Iced Gyokuro
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.
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Small porcelain kyusu with lid open showing tea inside beside two glasses of iced light green tea and silver plate of gyokuro
Gyokuro |
Cold Brew Gyokuro
Cold brew with just ice and clean water to bring out gyokuro's full lushness, natural sweetness, and umami.
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Host holding red brown lacquered wooden Marubon serving tray by Ippodo Tea Co. filled with six decorative cups of green tea
Gyokuro | Sencha |
Recipe for Sharing (Gyokuro or Sencha)
Prepare large amounts of tea with your everyday kyusu.
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