Brewing Instructions

Bancha

Bancha Suruga

Origin: Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 heaping tsp) per 4oz
Water: Boiled
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec

Black Tea

Wakoucha Mariko

Origin: Mariko, Shizuoka
Harvest: First Flush
Species: Benifuki

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(2 rounded tsp) per 4oz
Water: Boiled
Steep: 3 min.
2nd Steep: Water Boiled; Steep 1 min 30 Sec

Dark Tea

Organic Mori-machi Dark Tea

Origin: Mori-machi, Shizuoka
Harvest: A Blend of First & Second Harvests
Species: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(2 rounded tsp) per 4oz
Water: Boiled Steep: 3 min.
2nd Steep: Water Boiled; Steep 1 min 30 Sec

Flavored Teas

Apple Sencha

Origin: Shizuoka
Harvest: Between First and Second Harvests
Cultivar: Yabukita

Den's Preferred Brewing: Leaf-water ratio: 2-3g(1 heaping tsp) per 4oz
Water: Boiled
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec

For a cup of Iced Tea:
Steep as directed for hot tea.
Once you brew it, put ice into the cup to lock in the aroma.

Grape Sencha

Origin: Shizuoka
Harvest: Between First and Second Harvests
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 heaping tsp) per 4oz
Water: Boiled
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec

For a cup of Iced Tea:
Steep as directed for hot tea.
Once you brew it, put ice into the cup to lock in the aroma.

Pineapple Sencha

Origin: Shizuoka
Harvest: Between First and Second Harvests
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 heaping tsp) per 4oz
Water: Boiled
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec

For a cup of Iced Tea:
Steep as directed for hot tea.
Once you brew it, put ice into the cup to lock in the aroma.

Fukamushi-sencha

Fukamushi-Sencha Yame

Origin: Yame, Fukuoka
Harvest: First Flush
Cultivar: Yutaka-midori

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 leveled tsp) per 4oz
Water: 160F
Steep: 45 sec
2nd Cup: Water @ 180F; Steep 15 sec

Fukamushi-Sencha Chiran

Origin: Chiran, Kagoshima
Harvest: First Flush
Cultivar: Asatsuyu

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 leveled tsp) per 4oz
Water: 160F
Steep: 45 sec
2nd Cup: Water @ 180F; Steep 15 sec

Fukamushi-Sencha Maki

Origin: Makinohara, Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 leveled tsp) per 4oz
Water: 160F
Steep: 45 sec
2nd Cup: Water @ 180F; Steep 15 sec

Fukamushi-Sencha special

Origin: Ogasa, Shizuoka
Harvest: First Flush
Cultivar:Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 leveled tsp) per 4oz
Water: 180F
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec

Organic Fukamushi-Sencha

Origin: Kakegawa, Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 leveled tsp) per 4oz
Water: 160F
Steep: 45 sec
2nd Cup: Water @ 180F; Steep 15 sec

GABA Green Tea

Organic GABA Green Tea

Origin: Kawane, Shizuoka
Harvest: First Harvests
Species: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g (1 rounded tsp) per 4oz
Water: Boiled
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec

Genmaicha

Genmaicha Satsuki

Origin: Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 heaping tsp) per 4oz
Water: Boiled
Steep: 30 sec
2nd Cup: Water Boiled; Steep 15 sec

For a cup of Iced Tea:
Steep as directed for hot tea. Once you brew it, put ice into the cup to lock in the aroma.

Genmaicha Extra Green (with Matcha)

Origin: Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 heaping tsp) per 4oz
Water: Boiled Steep: 30 sec 2nd Cup: Water Boiled; Steep 15 sec

For a cup of Iced Tea:
Steep as directed for hot tea. Once you brew it, put ice into the cup to lock in the aroma.

Houji-Genmaicha (roasted Genmaicha)

Origin: Shizuoka
Harvest: Between First and Second Harvests
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(2 heaping tsp) per 4oz
Water: Boiled
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec

For a cup of Iced Tea:
Steep as directed for hot tea.
Once you brew it, put ice into the cup to lock in the aroma.

Organic Genmaicha

Origin: Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 heaping tsp) per 4oz
Water: Boiled
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec

For a cup of Iced Tea:
Steep as directed for hot tea. Once you brew it, put ice into the cup to lock in the aroma.

Organic Genmaicha with Matcha

Origin: Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 heaping tsp) per 4oz
Water: Boiled
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec

For a cup of Iced Tea:
Steep as directed for hot tea. Once you brew it, put ice into the cup to lock in the aroma.

Guricha

Origin: Ureshino, Saga
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 rounded tsp) per 4oz
Water: 180F
Steep: 60 sec
2nd Cup: Water boiled; Steep 15 sec

Organic Guricha

Origin: Nagasaki
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 rounded tsp) per 4oz
Water: 180F
Steep: 60 sec
2nd Cup: Water boiled; Steep 15 sec

Gyokuro

Gyokuro Suimei

Origin: Asahina, Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 rounded tsp) per 4oz
Water: 140F
Steep: 150 sec
2nd Cup: Water @ 160F; Steep 60 sec

Gyokuro Kin

Origin: Asahina, Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 rounded tsp) per 4oz
Water: 160F
Steep: 90 sec
2nd Cup: Water @ 180F; Steep 30 sec

Karigane (Gyokuro Kukicha)

Origin: Asahina, Shizuoka
Harvest: First Flush
Cultivar: Yabukita & Okumidori

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 heaping tsp) per 4oz
Water: 180F
Steep: 60 sec
2nd Cup: Water boiled; Steep 15 sec

Karigane Houjicha

Origin: Asahina, Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(2 heaping tsp) per 4oz
Water: Boiled
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec

Organic Gyokuro

Origin: Kagoshima
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: ratio: 2-3g (1 rounded tsp) per 4oz
Water: 140F
Steep: 150 sec
2nd Cup: Water @160F; Steep 60 sec

Hojicha

Houjicha Gold

Origin: Shizuoka
Harvest: Between First and Second Harvests
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(2 heaping tsp) per 4oz
Water: Boiled
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec

For a cup of Iced Tea:
Steep as directed for hot tea. Once you brew it, put ice into the cup to lock in the aroma.

Houji-Kukicha (roasted Kukicha)

Origin: Shizuoka
Harvest: Between First and Second Harvests
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(2 heaping tsp) per 4oz
Water: Boiled
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec

For a cup of Iced Tea: Steep as directed for hot tea. Once you brew it, put ice into the cup to lock in the aroma.

Karigane Houjicha

Origin: Asahina, Shizuoka
Harvest:First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(2 heaping tsp) per 4oz
Water: Boiled
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec

For a cup of Iced Tea:
Steep as directed for hot tea.
Once you brew it, put ice into the cup to lock in the aroma.

Houji-Genmaicha (roasted Genmaicha)

Origin: Shizuoka
Harvest: Between First and Second Harvests
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(2 heaping tsp) per 4oz
Water: Boiled
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec

For a cup of Iced Tea:
Steep as directed for hot tea. Once you brew it, put ice into the cup to lock in the aroma.

Organic Houjicha

Origin: Shizuoka
Harvest: Between First and Second Harvests
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(2 heaping tsp) per 4oz
Water: Boiled
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec

For a cup of Iced Tea:
Steep as directed for hot tea. Once you brew it, put ice into the cup to lock in the aroma.

Kukicha

Green Kukicha

Origin: Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 heaping tsp) per 4oz
Water: 180F
Steep: 60 sec
2nd Cup: Water boiled; Steep 15 sec

Karigane (Gyokuro Kukicha)

Origin: Asahina, Shizuoka
Harvest: First Flush
Cultivar: Yabukita & Okumidori

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 heaping tsp) per 4oz
Water: 180F
Steep: 60 sec
2nd Cup: Water boiled; Steep 15 sec

Houji-Kukicha (roasted Kukicha)

Origin: Shizuoka
Harvest: Between First and Second Harvests
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(2 heaping tsp) per 4oz
Water: Boiled
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec

For a cup of Iced Tea:
Steep as directed for hot tea.
Once you brew it, put ice into the cup to lock in the aroma.

Karigane Houjicha

Origin: Miyazaki
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g (1 rounded tsp) per 4oz
Water: 180F
Steep: 60 sec
2nd Cup: Water boiled; Steep 15 sec

Organic Green Kukicha

Origin: Asahina, Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(2 heaping tsp) per 4oz
Water: Boiled
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec

For a cup of Iced Tea:
Steep as directed for hot tea.
Once you brew it, put ice into the cup to lock in the aroma.

Oolong

Honyama Oolong

Origin: Honyama, Shizuoka
Harvest: First Flush
Cultivar: Kinsen

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(2 rounded tsp) per 4oz
Water: Boiled
Steep: 3 min.
2nd Steep: Water Boiled; Steep 1 min 30 Sec

Matcha

Matcha Single-serve Packet

Origin: Nishio, Aichi
Harvest: First Flush
Cultivar: Yabukita

Easy Servings:
For iced tea, place a pouch of Matcha and 16.9oz (500ml) water into a water bottle and shake well. If you use a bottled water, sip a little first to make some space and replace cap, then shake well. For hot tea, whisk a pouch of matcha with 4oz of 180F water.

Den's Preferred Brewing: Water: 2oz @ 180F
Matcha: 1 gram or 1 scoop of Chashaku or 1/2 teaspoon
Whisk the Matcha well with Chasen (Bamboo whisk)

To learn how to brew matcha, see our BREWING page under "Brewing Technique".

For matcha recipes, see our TEA RECIPES page.

Koicha Hoshino

Origin: Hoshino village, Yame
Harvest: First Flush
Cultivar: Blend of Yabukita, Okumidori, Saedori, Saemidori

Den's Preferred Brewing:
Water: 2oz @ 180F
Matcha: 1 gram or 1 scoop of Chashaku or 1/2 teaspoon
Whisk the Matcha well with Chasen (Bamboo whisk)

To learn how to brew matcha, see our BREWING page under "Brewing Technique".

For matcha recipes, see our TEA RECIPES page.

Matcha Koicha 20g

Origin: Nishio, Aichi
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Water: 2oz @ 180F
Matcha: 1 gram or 1 scoop of Chashaku or 1/2 teaspoon
Whisk the Matcha well with Chasen (Bamboo whisk).

To learn how to brew matcha, see our BREWING page under "Brewing Technique".

For matcha recipes, see our TEA RECIPES page.

Usucha Honyama

Origin: Honyama, Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Water: 2oz @ 180F
Matcha: 1 gram or 1 scoop of Chashaku or 1/2 teaspoon Whisk the Matcha well with Chasen (Bamboo whisk).

To learn how to brew matcha, see our BREWING page under "Brewing Technique".

For matcha recipes, see our TEA RECIPES page.

Matcha Usucha 20g

Origin: Nishio, Aichi
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Water: 2oz @ 180F
Matcha: 1 gram or 1 scoop of Chashaku or 1/2 teaspoon
Whisk the Matcha well with Chasen (Bamboo whisk).

Ceremonial Matcha Uji 100g

Origin: Uji, Kyoto
Harvest: First Flush
Cultivar: Goko

Den's Preferred Brewing:
Water: 3oz @ 180F
Matcha: 1 gram or 1 scoop of Chashaku or 1/2 teaspoon
Whisk the Matcha well with Chasen (Bamboo whisk).

Matcha Chiyo-no-Shiro 50g

Origin: Nishio, Aichi
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Water: 3oz @ 180F
Matcha: 1 gram or 1 scoop of Chashaku or 1/2 teaspoon
Whisk the Matcha well with Chasen (Bamboo whisk).

Premium Restaurant Matcha

Origin: Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Restaurnt Matcha

Origin: Shizuoka
Harvest: A Blend of First & Second Harvests
Cultivar: Yabukita

Den's Preferred Brewing:
Water: 2oz @ 180F
Matcha: 1 gram or 1 scoop of Chashaku or 1/2 teaspoon
Whisk the Matcha well with Chasen (Bamboo whisk)

To learn how to brew matcha, see our BREWING page under "Brewing Technique".

For matcha recipes, see our TEA RECIPES page.

Organic Matcha 20g

Origin: Nishio, Aichi
Harvest: First Flush
Cultivar: Saemidori

Den's Preferred Brewing:
Water: 2oz @ 180F
Matcha: 1 gram or 1 scoop of Chashaku or 1 1/2 rounded teaspoon
Whisk the Matcha well with Chasen (Bamboo whisk).

Organic Premium Restaurant Matcha

Origin: Kawane, Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Organic

Organic Matcha 20g

Origin: Nishio, Aichi
Harvest: First Flush
Cultivar: Saemidori

Den's Preferred Brewing:
Water: 2oz @ 180F
Matcha: 1 gram or 1 scoop of Chashaku or 1 1/2 rounded teaspoon
Whisk the Matcha well with Chasen (Bamboo whisk).

Organic Premium Restaurant Matcha

Origin: Kawane, Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Organic Sencha Yutaka-midori

Origin: Kagoshima
Harvest: First Flush
Cultivar: Yutaka-midori

Den's Preferred Brewing:
Leaf-water ratio: 2-3g (1 rounded tsp) per 4oz
Water: 160F
Steep: 90 sec
2nd Cup: Water @ 180F; steep 30 sec

Organic Sencha Uji

Origin: Uji, Kyoto
Harvest: First Flush
Cultivar: Okumidori & Yabukita Blend

Den's Preferred Brewing:
Leaf-water ratio: 2-3g (1 rounded tsp) per 4oz
Water: 160F
Steep: 90 sec 2nd
Cup: Water @ 180F; steep 30 sec

Organic Sencha

Origin: Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 rounded tsp) per 4oz
Water: 180F
Steep: 60 sec
2nd Cup: Water boiled; Steep 15 sec

Organic Fukamushi-Sencha

Origin: Kakegawa, Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 leveled tsp) per 4oz
Water: 160F
Steep: 45 sec
2nd Cup: Water @ 180F; Steep 15 sec

Organic Gyokuro

Origin: Kagoshima
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g (1 rounded tsp) per 4oz
Water: 140F Steep: 150 sec 2nd Cup: Water @160F; Steep 60 sec

Organic Guricha

Origin: Nagasaki
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g (1 rounded tsp) per 4oz
Water: 180F
Steep: 60 sec
2nd Cup: Water boiled; Steep 15 sec

Organic Green Kukicha

Origin: Miyazaki
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g (1 rounded tsp) per 4oz
Water: 180F Steep: 60 sec 2nd Cup: Water boiled; Steep 15 sec

Organic Genmaicha

Origin: Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 heaping tsp) per 4oz
Water: Boiled
Steep: 30 sec
2nd Cup: Water Boiled; Steep 15 sec

For a cup of Iced Tea:
Steep as directed for hot tea. Once you brew it, put ice into the cup to lock in the aroma.

Organic Genmaicha with Matcha

Origin: Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 heaping tsp) per 4oz
Water: Boiled
Steep: 30 sec
2nd Cup: Water Boiled; Steep 15 sec

For a cup of Iced Tea:
Steep as directed for hot tea. Once you brew it, put ice into the cup to lock in the aroma.

Organic Houjicha

Origin: Shizuoka
Harvest: Between First and Second Harvests
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(2 heaping tsp) per 4oz
Water: boiled
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec

For a cup of Iced Tea:
Steep as directed for hot tea. Once you brew it, put ice into the cup to lock in the aroma.

Organic GABA Green Tea

Origin: Kawane, Shizuoka
Harvest: First Harvests
Species: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g (1 rounded tsp) per 4oz
Water: Boiled Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec

Organic Mori-machi Dark Tea

Origin: Mori-machi, Shizuoka
Harvest: A Blend of First & Second Harvests
Species: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(2 rounded tsp) per 4oz Water: Boiled
Steep: 3 min.
2nd Steep: Water Boiled; Steep 1 min 30 Sec

Organic Powdered Sencha 30g/1.07oz

Den's Preferred Brewing:
Powder-water ratio: 1g(1/2 teaspoon) per 12oz
Pour hot or cold water and mix well.

Organic Houjicha Powder

Den's Preferred Brewing:
Please check the link below!
https://youtube.com/shorts/0qstpqrMYt4?feature=shared

Sencha

Sencha Zuiko

Origin: Honyama, Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 rounded tsp) per 4oz
Water: 160F
Steep: 90 sec
2nd Cup: Water @ 180F; Steep 30 sec

Sencha Shin-ryoku

Origin: Honyama, Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 rounded tsp) per 4oz
Water: 160F
Steep: 90 sec
2nd Cup: Water @ 180F; Steep 30 sec

Sencha Fuka-midori

Origin: Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 rounded tsp) per 4oz
Water: 180F
Steep: 60 sec
2nd Cup: Water boiled; Steep 15 sec

Sencha Extra Green with Matcha

Origin:Sencha: Shizuoka / Matcha: Nishio
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 rounded tsp) per 4oz
Water: 180F
Steep: 60 sec
2nd Cup: Water boiled ; Steep 15 sec

Organic Sencha Yutaka-midori

Origin: Kagoshima
Harvest: First Flush
Cultivar: Yutaka-midori

Den's Preferred Brewing:
Leaf-water ratio: 2-3g (1 rounded tsp) per 4oz
Water: 160F
Steep: 90 sec
2nd Cup: Water @ 180F; steep 30 sec

Organic Sencha Uji

Origin: Uji, Kyoto
Harvest: First Flush
Cultivar: Okumidori & Yabukita Blend

Den's Preferred Brewing:
Leaf-water ratio: 2-3g (1 rounded tsp) per 4oz
Water: 160F
Steep: 90 sec
2nd Cup: Water @ 180F; steep 30 sec

Organic Sencha

Origin: Shizuoka
Harvest: First Flush
Cultivar: Yabukita

Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 rounded tsp) per 4oz
Water: 180F
Steep: 60 sec
2nd Cup: Water boiled; Steep 15 sec