Mariage Frères Fuji Yama Recipe

Measure the leaves

Weigh 3 g of Mariage Frères Fuji Yama Sencha green tea leaves (about 1 to 1.5 teaspoons depending on cut). Place the leaves into the teapot or kyusu.

First infusion (hot)

Heat 240 ml of filtered water to 75°C (167°F). If you don't have a variable kettle, bring water to a boil and let it rest 5–7 minutes to reach the correct temperature. Pour 120–150 ml of the water into the teapot to steep the first infusion. Steep for 1 minute 30 seconds (90 seconds). Pour all liquid into the cup(s) — decant fully so leaves stop steeping.

Second infusion (hot, shorter)

Reheat the remaining water to 75°C (or use freshly rested boiled water). Pour 120–150 ml over the same leaves and steep for 30–45 seconds. Pour and serve. The second infusion is typically lighter and sweeter.

Third infusion (optional, cooler/longer)

For a third infusion, increase steep time to 60–90 seconds and use water slightly warmer if desired (78–80°C). The flavor will be milder; adjust steep time to taste.

Pre-warm the teapot and cups by rinsing them with a little of the hot water you prepared, then discard that water. This stabilizes temperature and improves aroma.

Use filtered or spring water for best clarity and flavor. Avoid overly hard or overly soft water.

If using a kyusu with an integrated strainer, pour carefully to avoid clogging; if using a teapot without a built-in strainer, pour through a small sieve into cups.

Taste between infusions and adjust leaf amount, water temperature or steep times to personal preference. Sencha is delicate; using lower temperature and shorter steeps preserves vegetal, umami, and sweet notes.