Shincha First Flush Tea

Instructions

1. Heat the water
   Heat filtered water to exactly 70°C (158°F). This temperature is crucial as boiling water will scorch the delicate leaves and create bitterness. Use a thermometer or let boiled water cool for about 2 minutes.
2. Prepare the teapot
   Pre-warm your kyusu teapot by filling it with hot water, then discard the water. This helps maintain the brewing temperature. Wipe the pot dry with a clean tea cloth.
3. Measure the tea leaves
   Using a bamboo tea scoop, measure 4 grams (approximately 2 teaspoons) of Shincha leaves into the warmed teapot. If using a scale, measure exactly 4 grams for precision.
4. First infusion
   Pour 300ml of the 70°C water over the leaves. Close the lid and let steep for exactly 60 seconds. This first infusion brings out the tea's sweet, vegetal notes and umami flavor.
5. Serve the tea
   Pour the tea evenly between cups, alternating pours to ensure each cup has the same concentration of flavor. Make sure to pour out every last drop from the teapot as the final drops contain concentrated flavor.
6. Subsequent infusions
   For a second infusion, add the same amount of 70°C water but reduce steeping time to 30 seconds. A third infusion can be made with 80°C water for 45 seconds to extract remaining flavors.