Brew it the traditional Japanese way

Boil freshly drawn ambient water in a teakettle to 100°C;. Pour hot water into a small teapot and then slowly transfer into your tea cup/s. Add ½ – 1 tbsp of tea to your now empty teapot. Slowly transfer water from the tea cup/s back into the teapot. This is the traditional way to get the correct temperature of approximately 70 – 77°C;. Steep covered for ½ – 1 min. For best results brew in a traditional kyusu teapot and serve in yunomi tea cups. If sharing, ensure even distribution of flavour by pouring a small fraction of the tea into each cup and repeat this process in reverse order until the last drop is served. Enjoy as is. Can be re-infused up to 3 times, slightly increasing the steeping time with each infusion.