Place a heaped dessert spoon (about 4g) of Japanese green tea in a 300ml traditional Japanese Kyusu, which has an integrated strainer

Pour in water at 70° C (the temperature indicated on the packaging) onto the leaves. A kettle with temperature control helps

Place the lid on the teapot to retain the aromas

After 1 minutes infusion, start serving the tea, ensuring that the lid is held back with your thumb

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

Ensure that every bowl gets some of the last drops, called the golden drops, which are the most intense

Enjoy your tea