I am pleased to introduce some fine delicate freshly prepared Japanese green teas to England. These speciality teas are superb quality and very easy to make. Although they may seem relatively expensive, they last a long time and so are in fact good value for money.

Making Green Tea

The simple way to make good green tea is as follows:-

  1. Boil kettle and wait for 3 minutes.
  2. Put two tea spoons of green tea into a strainer (an ordinary English one is fine).
  3. Pour hot water through strainer. If you use a white cup, then you can see the bright green colour. (Alternatively, you can pour into a small tea pot).
  4. You can use this method at least four times to enjoy a similar flavour from the same 2 teaspoons of tea.

You can start with the above method, and gradually find the way you like.

(This method doesn’t necessarily apply for inferior quality tea.)

Making Authentic Gyokuro Tea

Prepare one small tea pot, 3 tea cups, and hot water at 40 degrees. You can make 3 pot of tea.

Put 2 desert spoon (6g apprx) of Gyokuro into the small tea pot, pour in hot water gently and brew for 2 minutes.
Pour out slowly and evenly into 3 tea cups.

The first pour will be very clear and mild.

For another tea, repeat the above process for 2nd tea pot. The third time you will need hotter water at 65 degrees. The third serving tea would be similar to normal green tea colour.

In Japan, Gyokuro connoiseurs eat the spent leaves mixed with Mayonaise or soy sauce afterwards. This is quite normal practice, but it would be a new experience over here!

Making Matcha Tea

You will need Matcha tea and the bamboo whisk.

It is better to put the bamboo whisk in hot water for a few minutes to make it flexible. Boil water and leave to cool till around 80 degrees.


Put roughly one tea spoon of Matcha into a tea cup.

Pour cooled hot water into a cup.

Stir Matcha powder to spread evenly.

Hold whisk vertically straight, and whisk swiftly imagining ‘M’ shape just above the bottom. When the froth becomes foam, draw an ‘X’ mark occasionally, which disturbs the current and spreads froth all over. Gradually slow down the movement until you have a lasting covering of froth. Fantastic, enjoy it!


Put roughly three tea spoon of Matcha per person into a tea cup.

Pour in cooled hot water into a cup.(40%)

Stir Matcha powder to spread evenly.

Pour in rest of water in and sitr and get potage soup texture. (60%).

For extra person, you put an additional 3 tea spoon per person.

Making Matcha Ice Cream

Ingredients :

  • 500ml full-fat milk
  • 100ml double cream
  • 3 egg yolks
  • 100g sugar
  • 10g green tea powder
  1. Put the milk and cream in a pan, bring up to boil, then remove from heat.
  2. In a large bowl, stir the egg yolks, sugar and green tea for a few minutes until thickened.
  3. Gradually pour in the hot milk, and stir.
  4. Pour the mixture back into the pan and cook, stirring over low heat for 12 minutes, until thick enough to coat the back of a spoon.
  5. Pour into a freezerproof container, and freeze for 2 hours then whizz in a processor until smooth.
  6. Freeze and repeat 3-4 times until smooth.

Contact Us

Shige Takezoe
West Road,
Dorset DT6 6AE

01308 458 484


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