Use three tea cups (80ml capacity).
Add 10g (2 heaped tablespoons) sencha to medium-sized teapot (240ml).
Pour 70ml freshly boiled water into each cup. The water will drop to around 90°C.
Pour water from cups into pot (about 80°C now).
Infuse 1 min. then empty pot completely into cups, gently pouring tea a little at a time into each cup to ensure evenness.
For 2 or 3 more infusions, add more 80°C water to pot and serve immediately.
During summer months, ice cold water can be used instead: infuse 15 min. (7 min. for second brew, 3 min. for third).
