• SENCHA
• GYOKURO
• BANCHA
• MECHA/KUKICHA
• MACCHA

（Renewal: 1999.2.12）

SENCHA

The representation of GREEN TEAs. About 85% of Japanese teas are SENCHA.
The higher class teas are better to the taste and smell.

1. Pour boiled water into tea cups which is the same number of persons, and cool them down to about 70 to 90 ℃. It is better to use 70 ℃ for high class teas.
   You may also warm the pot up by using this water.
   The quantity of water is about 60 or 90ml per each (It is better to use less water for high class teas).
   
   
2. Put about 2g of tea for each persons into the pot.
   
   
3. Pour the water into the pot, and wait about 60 seconds.
   Pour the water to the cups little by little in turn, as all cups are made same.
   
   
4. The last drop of tea is good taste, so you never leave the water in the pot.
   
   
5. You can serve the second tea by using other cooled water and waiting 10 seconds.

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GYOKURO

High-quality green teas raised for less bitter and better taste by avoiding direct rays and manuring about 3 times than SENCHA. GYOKURO means "the dew of jewels".

1. Pour boiled water into pot and cooled it down to 50 to 60 ℃. This also means to warm the pot up.
   In the case of GYOKURO, the water for one person is only 20 ml. (The exclusive pot and cups are very small as shown above).
   
   
2. Pour the water in the pot into cups. This also means to warm the cups up. Throw away if the water left in the pot.
   
   
3. Put about 3g of tea for each persons into the pot.
   
   
4. Pour the water into the pot, and wait about 2 to 2 and half minutes.
   
   
5. Pour the water to the cups little by little in turn, as all cups made same. Then serve them with Japanese cakes.
   
   
6. You can serve the second tea by using other cooled water and waiting 30 seconds.

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BANCHA

Same way as SENCHA, except to use more and hotter water. Use about 130 to 150 ml of boiled water per each persons.

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MECHA/KUKICHA

Same way as SENCHA, except to use more water. Use about 130 to 150 ml per each persons.

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MACCHA

Powdered green teas which are raised by similar way to GYOKURO and are ground by hand mills. MACCHA is made with bowl and tea wisk (CHASEN).

1. Pour boiled water into a tea bowl and stir the water by a tea whisk to warm the bowl and the whisk up.
   
   
2. Throw the water away and wipe the bowl to dry it.
   
   
3. Put about 2g of MACCHA into the bowl, and pour 100 ml of boiled water in it.
   
   
4. Mix the water and MACCHA by a tea whisk to bubble the water. It is better that the bubbles are smaller.
   
   
5. Burst the big bubbles and make the surface of the tea good condition.
   
   
6. Serve it with a sweet Japanese cake.

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