I get good results with this, but what if I need to make sencha for 8 people?
Of course I can make three infusions in quick succesion, and put all the tea in a large pot for serving, but what about other brewing methods?
When I was looking for an answer, I found this text on kaburagien.co.jp:
and in this thread I read the following regarding tea brewing in Nara:kaburagien wrote:If you purchase only one pot, a pot with a 250-cc capacity for premium Sencha is recommended. A teapot with 600-cc capacity designed for regular Sencha is also convenient, as it can be used for both purposes.
Michael_C wrote: They eyeball the leaves in the teapot, pour hot water, wait a few minutes, and pour. No timing or weighing. The water is just warm, so they leave the leaves in the pot while talking and eating and drinking. It goes quickly enough that oversteeping isn't an issue. If the family drinks it quickly, they resteep, but that usually isn't the case.
Is there anyone who has any experience with brewing sencha in a large pot?