Place a level dessert spoon (about 3g) of high quality tea (Gyokuro, GO EN, Sencha Kabuse, Shiraore, Tamryokucha) in a 200ml traditional Japanese Kyusu

Pour water at 65° C into the bowls to warm them and also to cool the water a bit

Place water from the bowls onto the leaves in the teapot

Place the lid on the teapot and let it infuse for 2-3 minutes

It is best to pour the tea by alternating between serving bowls for an even distribution of the tea

While pouring the tea, keep an eye on the colour and if it starts to look a bit weak, give the tea a good stir

Please note that for these high quality teas, several infusions may be made with the same leaves