This popular Japanese tea differs from the more common Chinese greens for the fact that it is steamed after picking (as opposed to the Chinese tradition of pan-roasting) to stop the oxidization process. This steaming imparts a fresh, pleasing, almost seaweed-like flavor to the grassy, vegetal, gold-green liquor, which complements the characteristic "umami" profile of the leaves themselves. 

Quantity:   2 - 3 teaspoons per 8oz cup

Temperature:   170°F

Steeping Time:  1 - 2 minutes

Number of Steepings:  1