1.) Mizudashi in a kyusu: 2-4 heaped tsp per 50-100ml lukewarm water (optionally with ice cubes). Allow to steep for a few minutes. Suitable for multiple infusions.
2.) Mizudashi in a pitcher: 3-4 heaped tsp in a mizudashi pitcher with 0.5-1l lukewarm water (optionally with ice cubes). Steep for 1-3 hours in the refrigerator.
3.) Hot tea: 2 heaped tsp per 100-300ml 55-60°C water. Steep for 2 minutes. Suitable for multiple infusions.
As a result of the deep steaming process, the leaves and needles are small enough to clog the strainer of normal kyusu. We therefore recommend using a special fukamushi kyusu with a large sieve.
High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination. The tea is vacuum packaged according to the highest standards in Japan, with a small quantity of nitrogen added to the package to protect against oxidation.
The ideal teapot for fukamushi sencha is a fukumushi tokoname kyusu with a special sieve designed for the small needles and leaves. Typical sieves are easily clogged by the tea leaves, resulting in an unsatisfactory pour. The special construction of the sieve in these kyusu allows for better water flow.
When preparing a cold brew, it is recommended to use a specially designed pitcher for mizudashi.
Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.