Question on brewing shincha
Posted: May 3rd, '12, 00:28
I just received my first Shincha, a 2012 organic Kagoshima Shincha Saemidori from Yuuki-cha (wow, that's green). I recently purchased a beautiful sado clay kyusu from Hojo for brewing green tea. But the shincha clogs it all up and makes it hard to get the water out. ANy brewing recommendations? thanks!
