Ki No Tea Recipe

Heat water

Heat 400 ml filtered water to about 75–80°C (170–176°F). If you don’t have a thermometer, bring to a near simmer and let sit 2 minutes to cool.

Steep tea

Place 2 tsp sencha leaves in a teapot or heatproof pitcher. Pour 300 ml of the hot water over the leaves, cover, and steep 1 to 1½ minutes for a bright, gentle infusion. Do not oversteep to avoid bitterness.

Separate infusion

Strain the tea into a clean vessel, reserving the leaves. Add the remaining 100 ml hot water to the same leaves and steep an additional 30–45 seconds for a lighter second infusion if you want to increase yield (optional). Combine infusions to reach ~400 ml total.

While the tea is still warm (but not boiling), stir in 1 tbsp yuzu juice and 1 tsp honey until dissolved. Taste and adjust: add up to 1 tsp more honey if you prefer sweeter, or more yuzu for brighter citrus. If using lime + lemon, use 1/2 tsp lime juice + 1/2 tsp lemon juice.

Add the thinly sliced ginger (1 tsp) and a strip of lemon peel to the tea and let steep gently for 1–2 minutes to infuse aromatics. If you used a second short infusion earlier, add aromatics to that shorter infusion and combine.

Remove ginger slices and lemon peel after 2 minutes to avoid bitterness. Add 2 mint or shiso leaves as garnish and lightly clap them between your palms first to release oils (optional).

Hot service: Pour into warmed cups and serve immediately.

Iced service: Fill a tall glass with 6 ice cubes. Pour the tea over the ice. For a sparkling variation, top with 60 ml cold carbonated water and gently stir once to combine. Garnish with an extra lemon peel or mint/shiso leaf.

Storage note: Unsweetened brewed sencha is best consumed within 6–8 hours refrigerated. If you plan to store, omit honey and add it just before serving.