trent.knebel wrote:What is the best way to brew Sencha Green tea?
I find that I have trouble extracting a sweet ( & non-astringent) taste, even when I brew the tea for a short amount of time at a low temperature.
However, about a month ago (using the same sencha) I extracted an amazingly sweet flavor. I desperately want to replicate this taste.
I guess most variations on different brews come because you used different water temperature. It's absolutely crucial when we're talking about Japanese greens.
And if you have trouble with water temperature(like you don't have a thermometer) you can use this "technique"(?) from o-cha:
Pour boiling water into the teapot.
Wait ~1 minute to preheat(I guess that time depends on the kind of teapot - if it's tetsubin you can go with ~30 sec and it works fine).
Pour into a cup and transfer once or twice to another cup/samashi.
Put leaves into your teapot.
Pour the water back to the teapot.
And the brewing times olivierco recommended are what you're looking for. If the second steep will be too subtle(which I doubt, but yeah), you can increase it to 30sec and the third to ~40.
Hope this helps.