Backlogging. I had about five or six cups of this last night with guests. While normally I would prepare in a kyuusu to bring out the best flavor, I opted to use a western-style teapot as I needed more volume. Use a teapot with a removable strainer. Fill the strainer outside of the pot with the appropriate amount of tea. Fill the pot half-way with water at the appropriate temperature. Place strainer inside teapot, then pour in the remaining water. Remove strainer from the teapot at the appropriate time, and serve. Not as grassy and clean-tasting as from a kyuusu, but pretty darn good.
