Prepare a teapot and teacup and warm them up.
Throw away the water from the already-warmed-up teapot. Insert calculated amount of tealeaves. (2~3 g for each person)
Instill how water with temperature ranging from 60 to 80 degree Celsius and leave it like that for 1~2 minutes.
Throw away the water from teacups. Pour the tea from the teapot with the concentration distributed evenly into every cup. Make sure not to leave a single drop inside the teapot. From the 2nd brew of tea, the quality gets better than the 1st brew and it takes shorter time.
Pour boiling water into cooled hot water. Instill hot water also into teapot and teacups to warm them up.
Throw away the water from the already-warm teapot and insert calculated amount of tea leaves (4 g or each)
Instill the cooled hot water which is around 50 to 60 degree Celsius into the teapot and leave it steaming for 1.5 ~2.5 minutes. Wait until the warmth has reached the teapot’s lid.
Throw away the water from teacups. Instill the tea from the teapot with the concentration distributed evenly into every cup. Make sure not to leave a single drop left. Instill the 2nd brew of tea into cooled hot water. (From the 2nd brew onward, the tea gets better.)
Warm up the teacups using hot water. After it’s warm, throw away the water and wipe the cups with a napkin.
Using a tea ladle to measure about 1.5 ladle of powdered green tea (roughly 2 g) and inset it into the cup. Instill hot water around 80 degrees Celsius gently.
Use a tea whisk to mix it up quickly. In the case of the occurrences of Dama, use a sieve first. When small bubbles appear at the top, use the tea whisk to write the Japanese letter “no”(hiragana) while retrieving it from the cup.
Put the teacup on your left hand; after turn the teacup counterclockwise for two whole rounds, put the front of the cup toward your guest and present it to her with your right hand. (This is common etiquette.)
Insert the amount of tea leaves according to how many guests you have.
Instill cooled mineral water (or clean water) and wait until the tea leaves open by themselves.
Instill it into a glass with ice in it. Use a sieve if the tealeaves are in danger of falling into the cup. (The Japanese green tea, deep-steamed, is most suitable for this method. Also, tea bags are very fitting for this method.)