““brewed green tea SERVES 4 RYOKUCHA 4 tablespoons (12 g) loose Japanese green tea (ryokucha) Fill a large teapot with cold filtered water and bring to a boil. Fill a smallish teapot for brewing the tea with about 1¾ cups (400 cc) boiling water and leave the large teapot off of the heat. The 194°F (90°C) water should have dropped to 176°F (80°C). Now fill 4 small cups (the portion size per person is usually a scant ½ cup/100 cc) with the water from the smallish teapot. This will heat the cups and cool the water another 50°F (10°C). Measure the tea into the smallish teapot and pour the water in the cups over the leaves. Let steep for 20 seconds and pour out evenly in each cup. It is important to pour in short bursts, a little at a time, and to use up all of the water in the pot. For the second round, pour water directly from the large teapot (which now should have cooled to about 176°F/80°C). Set the lid back on the smallish teapot, but crack it a bit to let steam escape. Steep for 10 seconds and pour out again in the same fashion. Always pour all of the tea out of the pot before adding water. The tea will become weaker and weaker until it is almost clear. This changing quality is part of the appeal.””
