Place one teaspoon per cup into an infuser, filter or teapot. Switch the kettle off, before it boils, when you hear the water rumbling. Add the hot, but not boiling, water and infuse for 3 minutes. Serve immediately or remove leaves to prevent spoiling.
Japanese Bancha is a large leafed green tea, picked in late summer, with a fine, light and clean flavour. Japanese speciality green teas are rare, as demand from the Japanese themselves means that very little Japanese tea is available for export.