genmai cha

Made from leaves that have not been oxidized.

Steeping sencha

Postby bambooforest » Nov 2nd, '06, 18:28

I see at the beginning of this thread it was asked how one prepares sencha.

For me, I use 3 grams per 5 ounces and the first steep I steep for 2 minutes at 165F.

2nd steep 30 seconds at 10 degrees hotter (175F)

3rd steep 30-40 seconds at around 175F again.

Some sencha I find only steeps twice witih these parameters, and a few go for a third round.

This is my general approach to sencha.

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Postby Samovar » Nov 3rd, '06, 13:57

I just ordered 16 oz each of the Pumpkin Spice and Gingerbread teas but I couldn't get myself to order any green tea.

I guess I'm just not ready for green tea yet.


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Postby klemptor » Nov 3rd, '06, 15:14

Teatime - just a thought - when you decide you're ready, a good transition green tea would be gunpowder or hojicha - they're darker, more bold green teas that might be easier for you than something like dragonwell.

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Postby Samovar » Nov 3rd, '06, 15:17

Thank you, Klemptor. I'll include sample tins of green tea with my next order (which I don't think is too far away :D ).


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