Chip wrote:I had a bag of Shincha SM from Kagoshima from O-Cha sitting here and decided to give this a go with the adjusted parameters. Outstanding!!! Better than any previous attempts with O-Cha's Kagoshima SM.
I would say that the Shizuoka offering is more veggie while the Kagoshima offering is sweeter. Both really good but different!
Sounds good! I have a bag of O-Cha's Kagoshima Sae Midori here just waiting to be opened. However, I'll have to wait another two weeks or so until I give it a try as I'm taking a voluntary abstinence from caffeine at the moment (dont' worry - it's just an experiment). As you can imagine, I'm really looking forward to having some sencha again! I'll be sure to give your brewing parameters a try.
It's always interesting to read about the adjustments others are making to their brewing habits. Increasing the amount of leaf is something probably all of us are doing over time. I know I am using more than I used to. I remember when I was overwhelmed by a 1:1 ratio with most teas a few years ago. Now that's my baseline. I've also not been preheating the kyusu lately or I just give it a quick rinse, so that it doesn't heat up all that much. I like it but maybe just because it's easier this way.