Five keys: proper amount of tea leaves, proper amount of hot    water, proper temperature of hot water, proper time of infusion, and how to pour the brewed tea into teacup.

1. Put tea leaves (one tea spoonful per cup) into a “kyusu”  teapot. The “kyusu” teapot is big enough for the number of teacups.

2. Water should be brought to boil, and then cooled down to 60-70℃ by putting it into all the teacups.

3. Put the cooled hot water from all the teacups into the teapot. Wait for 60 seconds; tea components infuse into the water.

4. Pour the brewed tea into the cups. The authentic serving way “mawashi-tsugi”, pouring around the cups, secures the same strength in all the cups. Pour small amount of tea into each cup, going from one cup to the next. When the first round ends, the second begins at the last cup of the first round. Go backward toward the first cup while pouring a small amount as you did in the first round.

The last drop in the teapot should be put into a teacup. The second brew using the same tea leaves in the same “kyusu” teapot can create a different flavor, not influenced by the first brew.