Yr classik genmaicha wot I have been drinking steadily for years – in fact I know I took some pretty pictures of it ages ago I will unearth and upload sometime. The packaging says to steep with boiling water for 60 seconds, then pour out completely (Japanese style). In practice I find boiling water kills the lovely delicate green colour of the first infusion (before it turns green-tinged gold), so I let the water sit in the kettle for a minute first. To make a jumbo-sized cup for myself I use 1.5 teaspoonfuls in one of those empty sachets they sell at the Korean grocery (also v. good for holding bouquet garnis for soup and such), and just take the sachet out after a minute. One sachet can be infused 2-4 times, increasing the steeping period each time. The last one won’t be much good tea-wise, but it’ll still have the distinctive brown rice scent and flavour.
200 °F / 93 °C 1 min, 0 sec