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How to Brew SAYURI Green Tea

1. Boil 200ml of soft, filtered or bottled spring water to the desired temperature. (100ml for Uji Gyokuro)

Once the water is boiled, you can decrease the temperature by 10°C by pouring it into another cup.
Repeat until the desired temperature is achieved. 

2. Add tea leaves to the pot.
Uji Gyokuro / Superior Sencha / Sencha / Yuzu Mint : 2 levelled tsp (4g)
Genmaicha / Bo Hojicha / Floral Mix : 2 heaped tsp (4g) 

3. Pour in the water and brew the tea for the recommended time. 

4. Once the tea has brewed, pour into the cup.




JOYS OF MULTIPLE BREWS

Our Japanese teas can be brewed multiple times - usually up to three or four times
- depending on the desired strength.

Uji Gyokuro
1st brew at 60°C for 2-3min 
2nd brew at 70°C for 15s 
3rd brew at 80°C for 45s

Superior Sencha / Sencha / Yuzu Mint / Floral Mix
1st brew at 70°C for 45-60s 
2nd brew at 80°C for 15s 
3rd brew at 90°C for 45s

Genmaicha / Bo Hojicha
1st brew at 90°C for 30-60s
2nd brew at 100°C for 15s
3rd brew at 100°C for 45s




COLD BREW TEA

Making cold brew tea requires more time, but the result is sweeter and smoother.

1. Place the leaves in a jug or water bottle
Use 10g of tea leaves.

2. Pour in the water
Add one-litre of soft, filtered or bottled spring water.

3. Steep the tea
Keep in the fridge for at least two hours to extract the full flavour.