Sencha is best brewed in a preheated small teapot (possibly kyusu). Use 1 tsp. te pr. cup and pour the water over when it has cooled slightly (70 gr). Let the tea steep for 1 minute the 1st time. Pour all the water from in another jug to mix the tea, and from there in small cups. The tea leaves can be recycled 2-3 times. At the 2nd brew, the tea lasts only 1 sec, as the leaves are already wet.
The leaves can be used 2-3 times.
If you only brew one cup / glass at a time, you can use a copy or “fill-yourself” tea leaves, where the leaves can flow freely and thereby give off the fine aroma. When using kopsi el. “Fill-yourself” tea leaves can also be brewed on the leaves again.
By small jug is meant any. Japanese Tokoname teapot with inner strainer. The advantage of the small jug is that you brew 1-2 cups at a time, after which you add more temperate water when you are ready for the next cup. This exploits the potential of the leaves, by brewing several times, and you get the experience of a fresh cup of tea.
Keep dry and cool.