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Seasonal Tea — brew guide

Mizudashi (Japanese Cold Steeped Tea)

Doug Palas brew guide Iced Tea sencha

Mizudashi (Japanese Cold Steeped Tea)

Drinking tea over cold over ice is nothing new in the United States. The first iced tea recipes date back to the Nineteenth Century. As refrigeration became common in American homes its popularity has grown to account for 80% of the tea consumed in the US. In the South, sweet tea, black tea sweetened with sugar, has become ubiquitous, and it's served practically everywhere. American iced tea recipes often call for either preparing a strong concentrated tea, and diluting it before serving over ice, or steeping tea in water in the sun for several hours. Both of these methods have...

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400ml Glass Teapot

Doug Palas brew guide teaware

400ml Glass Teapot

Our 400 ml Glass Teapot is our most versatile teapot.  It can be used for just about any style of tea. Similar to a coffee French press, the large cylinder allows the leaves room to expand while simultaneously allowing them to get a good amount of surface to water contact for proper extraction. Made from glass and stainless steel, it is easy to clean.  Instructions Begin by boiling water.  Fill the teapot with boiling water to warm it up. Use the chart below to measure out the appropriate amount of tea by type. For green and white tea pour some...

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Using a Kyusu (Japanese Teapot)

Doug Palas brew guide green tea Japan sencha Tokoname

Using a Kyusu (Japanese Teapot)

Kyusu (\’kyü-(.)sü\): a teapot with a handle mounted on the side for ease and control over pouring. There is a screen at the base of the spout to strain the tea leaves. Kyusu are often made from iron-rich clay, such as those from Mie Prefecture (Banco ware) or Tokoname (Tokoname ware), Japan. They are primarily used for Japanese green tea requiring low steeping temperatures.  Instructions for Use Warm the kyusu by filling it with hot water. Pour off the water and add tea. Refill with the correct temperature water, and steep for the times listed on the chart based on...

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The Gaiwan

Doug Palas brew guide gaiwan porcelain teaware

The Gaiwan

One of the most elegant ways to steep tea is also one of the simplest. The gaiwan (lidded bowl) consists of three separate pieces, a bowl, a lid, and a saucer. It is the perfect tool for any Chinese or Taiwanese tea. The bowl holds the tea leaves. The lid retains heat, and acts a strainer. The saucer makes it easy to handle the hot bowl and lid.  Gaiwan are typically pretty small, but the intention is to steep the tea multiple times. This is done by steeping the tea and pouring it off, and then adding fresh water to...

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