1. Prepare the objects
You may wish to warm your shiboridashi with a little hot water, then pour it away. This helps the ceramic retain its temperature while the tea brews. Set out a cup and choose a loose-leaf tea you enjoy.
2. Add the tea leaves
As a starting point, try around 3 grams of tea per 100 ml of water. The amount depends on the type of tea and how strong you like it. The wide bowl makes it easy to add the leaves and gives them plenty of room to unfold.
3. Add water
The temperature of the water makes a considerable difference. For many Japanese green teas, around 70–80°C can be a good starting point, while other varieties are better suited to hotter water. Experiment according to the tea you are using.
4. Steep and pour
For green tea, try starting with 45–60 seconds, or follow the recommended brewing time for your tea. Hold the lid in place and carefully pour into the cup. Try to pour out all the tea so that the leaves do not continue steeping in any remaining water.
5. Brew again
Leave the leaves in the bowl and add fresh water. As they are already moist, the next infusion can often be considerably shorter, sometimes just a few seconds. Taste and compare. How have the aroma, colour and flavour changed?
