WATTWhat’s

Disclaimer!Please note, these are instructions for steeping most loose leaf Japanese sencha and kabusecha teas. For Gyokuro these instructions are not relevant at all. Even genmaicha (popped rice blend) and houjicha (roasted) will require slightly different conditions.

When we were showing our pals how to steep Japanese green tea,

they would get it right on the day,

but then forget when they got home.

That’s when it hit us!

an acronym that encapsulates the process and sticks in the brain!

WATT

W A T T

W A T T

ater

W A T T

mountater

W A T T

mountater

emperature

W A T Time

mountater

emperature

W A T T

aterKeep it simple! Either boil 400ml (13.5oz) of fresh water. Or 200ml (6.75oz) depending on how many people are over for tea!

W A T T

mountAs for the amount of tea leaves, use about 16g for the 400ml pot and 8g for the 200ml pot.

W A T T

emperature

Avoid scalding the leaves! Boiling water is for builders’ tea! Bring the water to boil but then let it cool to 70º-80ºC (158º-175ºF).

W A T T

Steep your tea for 1 minute. Any longer and it’ll get bitter. Any shorter and it won’t taste of much. If you want your brew stronger, add more leaves not more seconds!

ime

Thanks for viewing!If you’re a tea noobie (or not!), please check out ‘The Chiki Steep’ for a step by step guide on how to make a really nice cup of green tea!

Click on the pic!