We couldn't agree more. This year has made us so thankful for the gift of tea and sharing it with others (even if via Zoom). We'd love to hear what you think once you try it!

We'd love to hear what you think once you try it!

We are so happy you liked it!

Hi there! Happy to clarify - if you watch the video, Lauren uses a traditional, small Tokoname clay pot in which she brews the sencha in. Our brew guide, which we list on the side of the video in text does recommend the standard, smaller serving of 180ml :) She just uses the larger glass teapot to decant that 6oz to serve into the two smaller cups. Hope that helps, we also agree brewing small volumes enhances the richness and flavor of the tea and you'll see her demonstrating that here. Cheers!

Hi! Yes! You'll definitely want to experiment and get to know the tea at different variables to coax out flavor from multiple steepings. We generally recommend starting with 170ºF at 1 minute for the first steep, and then trying a second steep that's hotter and faster (eg, 175ºF for 45 seconds, or even 180ºF at 30 seconds, etc). Or you can try lower temps for longer (say, 160ºF for 2 minutes). Different teas will behave differently, but in general, lower temps will bring out sweetness, higher temps will bring out pleasant astringency and refreshing aromas. Hope that helps!

Hey there! Not late at all, happy to help! So fun that you're starting to explore sencha. Straining particles will very much largely depend on what you are brewing the tea in. There are many, many styles of kyusu out there. Does your kyusu have a built-in strainer made of ceramic? Does it have metal mesh on the interior side of the wall? Or does your Kyusu just have an open spout with no barrier? Depending on how it's made, you might require another sieve to pour the tea through to manage the leaves and prevent them from making it into your cup. You can check out this kyusu for an example of a built-in strainer: mizubatea.com/products/white-tokoname-kyusu-teapot Hope that helps!

Hi there, happy to help! Yes - all our sencha currently on offer is certified organic. We also test *all* our teas for heavy metals, and all our teas are certified heavy metal free - and certified radiation-free! :) Can't wait to share tea with you! Cheers.

Hi Erion! Yes we do ship to Italy! We have a few options for international shipping at checkout. Cheers!

Hi there! We personally love using a gram scale to measure our tea, but in the event you do not have a scale, 2 heaping teaspoons do the trick. Happy to help!

Hey there! Depends on the sencha, but generally 2 steeps! Past that you lose quite a bit of flavor, but some like to do a 3rd very short steep with much higher temperatures. Our personal (very casual) preference is after enjoying the 1st steep, we pour water in the kyusu and brew it overnight. Next day, pour over ice! :)

@@MizubaTeaCo I am having sencha fukamushi, and for me the second step is bland. So, usually just one for best flavor right? The overnight brew, does the water hot or room temperature?

​@@tonyk7ng1803 Sencha Fukamushi is great! And bear in mind, even between different teas of the same style, you might find you have to tweak your general brew specs. For example, a fukamushi sencha from one producer might perform better at certain brew guides, versus one from another producer. Part of the fun is playing around to find the best brewing variables you enjoy for each tea. If you find the second steep bland, try using a hotter temperature than the first steep, or a longer steep time, or a combo of both! But in general, we find the first steep showcases sweeter flavors, while the second steep might showcase more savory or astringent flavors. For the overnight brew we use about 170º and pour it over ice or put in the fridge first thing in the morning.

Hi John! We personally do not sweeten sencha (but sometimes enjoy matcha with honey, simple syrup, or agave!). Sencha should have a balanced, natural sweetness. If you find your tea too bitter, it may be that you are using water that is too hot. Sencha should be brewed with about 160º-175ºF water. However, we always say the best cup of tea is the one that you enjoy the most, so by all means, if you want to try experimenting with sweetening your sencha we would suggest starting with a touch of honey. Hope that helps!

You don't, ya beast

Hi Ren! Yes, we know how 水場 is directly translated. Mizuba (水場) can also be translated to "place of water" or place of Living Water. We chose this name from a direct relationship in Japan and love its poetic reference to a place where one receives soul refreshment. Water is necessary for both tea and for life! We receive so much refreshment from water as our wellspring of life and get to appreciate how tea adds joy to our lives. We also appreciate how communities must gather over water and see tea as a catalyst to build community. We hope that provides more clarity as to why this name is special for us. Have a peaceful week, and we hope tea provides you much refreshment too. - Team Mizuba.