Handled with the utmost care from plant to cup, this delicate token of nature and now in your hands to brew it correctly. 
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HOT

      1. Leaf Quantity - Do take your brew strong or mild? The rule of thumb is 1-2 tsp per (200ml) cup. Subtract or add more to ascertain your perfect brew.
      2. Is there room for the leaves to dance? To reach full flavour there should be enough room in your pot/filter for the leaves to unfurl.
      3. Water Quality - water quality can have a dramatic impact on flavour, aroma, and mouthfeel. A simple summary is, soft water with a low mineral count allows components in tea to properly extract.
      4. Heat - The temperature can determine how much tannins, amino acids, aromas, and flavours in tea are extracted. Delicate tea leaves such as white and green types require 70-80°C, while darker teas like oolong and black types, 80-90°.
      5. Time - Every tea has an optimum infusion time to avoid over steeping, follow the brewing instructions on your Soke packaging.
      6. You - Mindfully take extended time to enjoy the aroma, choose a cup that your hands enjoy, listen to the liquid coming together with the leaves in the cup and notice the flavours and warmth tracing into your body. Enjoy the feelings the tea evokes in you. 

ICED TEA

Iced tea - a hot brewed tea (as above) that is freshly served on ice cubes. This method is particularly suitable for herbal teas. 

 

COLD BREW

The cold brew method is best suited to Camellia sinensis (black tea) varieties. Pour the normal, recommended amount of cold water over the tea, try BREAKFAST or BLACK HUON - and leave this infusion for 30 minutes at room temperature, or refrigerating overnight. 

Gusto: ­ 4 - ­6 hours
Breakfast & Black Huon: ­ 6­ - 8 hours
Herbals (after hot flash) ­ 6 ­hours

 

KŌRIDASHI

With this very cold extraction variant, also called ice drip, the tea releases its flavour slowly over melting ice cubes. Simply add a large handful of ice cubes over tea leaves in a small bowl and allow them to sit. This brings the sweetness and umami notes to the centre of the enjoyment. Try this method with GUSTO