Japanese tea brewing instruction

Japanese tea is delicate. The aroma and flavor of tea changes depending on how you brew it, but it isn't difficult once you know the basics. Here are some practical tips on brewing Japanese tea.
Important! - Please do not use a black tea strainer stick. Japanese tea needs space to open leaves while steeping. - Japanese tea contains very fine powder like leaves as well, so it is ideal to have a fine mesh strainer inside a teapot.
STEP by STEP BREWING GUIDE		PRACTICAL TIPS
1. Boil water well It is a good idea to boil water for 4 to 5 minutes at medium heat. It will make good water for tea.		Boiling of water removes the chlorine smell from tap water so if you are using filtered or purified water, this isn't necessary.
2. Cool down the boiled water Pour the boiled water into serving tea cup(s) and bring down to ideal temperature. Gyokuro ..........................60°C(140°F) High quality Sencha.......................... ..........................70~80°C (158~176°F) Mecha / Aracha..............80°C(176°F) Genmaicha / Kukicha......90°C(194°F) Houjicha .........................95°C(203°F)		By pouring boiled water into cups first, you can warm the cups while cooling down the water. Let the filled cups aside for sometime... generally speaking, higher quality tea requires lower temperature. Leave 2 minutes for 60°C(140°F) Leave 1 minute for 80°C(176°F) Leave 30 seconds for 90°C(194°F) In the mean time... prepare tea leaves..
3. Place tea leaves into a teapot and let them steep Sencha/Genmaicha........ 5g for 3 people Gyokuro/Houjicha..... 7~10g for 3 people then pour hot water from the cups to a teapot. Time the steeping as follows Gyokuro .............................. 2 minutes Sencha/Genmaicha............ 1 minute Sencha...............................1 minute Houjicha ............................30 seconds		Brew only for the amount you consume If water remains in a teapot and sits there for long time, the tea will be bitter. Ensure to make only the amount you enjoy. Do not stair or shake, but swirl the tea pot gently just before serving for the consistency.
4. Pour little amount to each cup, take turns to fill Pour the even amount of tea into each cup, ensuring the same color in each cup. Pour until the last drop and empty the pot completely.		To have even flavor, pour small amount into each cup. Once pouring all cups, add another small amount into cups again, taking turns. You should not leave any excess water in a teapot (to stop infusion) for the second infusion.
5.Remove tea leaves gathered around head Tap a bottom of teapot, it makes gathered tea leaves drop onto the bottom of the teapot.		If you are using a teapot with removable strainer, this is not necessary. This action shift the wet tea leaves from spout.
6. For the second infusion At the same temperature, however you don't have to wait as the leaves are already open. If you wait, it will make tea bitter.		If the leaves sit for more than 2 hours, discard them and make a fresh pot. Some tea could make a third infusion, however you may not enjoy the taste as it becomes weak.