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Brew guide

Preparing green tea shouldn’t be rocket science, but paying attention to a few extra details will ensure you get the most out of your brew.

Spring Sencha

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Spring Sencha

It’s worth paying attention to water temperature when brewing our Spring Sencha. Keeping the temperature below 80°C (176°F) will produce a mellow and umami fresh brew. Experiment with infusion time and amount of tea to adjust flavour.

Temperature: 70–80°C
Ratio: 1 round tsp (3g) per 250 ml or 8 oz.
1st infusion: 30–60 seconds.
Further infusions: Reuse the ‘awakened’ wet tea and steep again another 2–3 times.

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Spring Sencha

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Matcha Genmaicha

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Matcha Genmaicha

Matcha Genmaicha is a blend of matcha, sencha and toasted brown rice. It’s a fairly robust and easy to brew tea so if you’ve only just started your journey with specialty green tea this is a great one to get started with.

Temperature: 70–80°C.
Ratio: 1 round tsp (3g) per 250 ml or 8 oz.
1st infusion: 1–2 minutes, a longer brew will yield a more soupy tea.
2nd infusion: Reuse the ‘awakened’ wet tea and steep again once more.

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Matcha Genmaicha

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Kyoto Hojicha

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Kyoto Hojicha

Kyoto Hojicha is a green tea that has been roasted instead of steamed, a process which turns the green tea leaf a golden brown colour and a unique toasty-sweet aroma. Probably the most robust of all our teas, this tea is pretty much impossible to brew poorly.

Temperature: 80–90°C (warmth brings out the deeper flavours).
Ratio: 1 round tsp (2g) per 250 ml or 8 oz.
1st infusion: 1–2 minutes.
2nd infusion: Reuse the ‘awakened’ wet tea and steep again once more.

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Kyoto Hojicha

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