2 heaped tsp per 100-300ml (50-60°C) water. Steep for 2 minutes. Suitable for several infusions.
High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination
The ideal teapot for this sencha is a banko kyusu made from violet clay with a fine ceramic sieve, which can best bring out the full taste of the amino acids. Alternatively, a black tokoname kyusu can be used, which is a good all-rounder for preparing green teas.
Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.