genmai cha

Made from leaves that have not been oxidized.

Steeping sencha

Postby bambooforest » Nov 2nd, '06, 19:28

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.
User avatar
Posts: 426
Joined: Jul 22nd, '

Postby Samovar » Nov 3rd, '06, 14:57

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.

User avatar
Posts: 257
Joined: Jul 26th, '

Postby klemptor » Nov 3rd, '06, 16:14

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.
User avatar
Posts: 389
Joined: Aug 12th, '
Location: Philadelphia

Postby Samovar » Nov 3rd, '06, 16:17

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 ).

User avatar
Posts: 257
Joined: Jul 26th, '


Instant Messenger

You cannot post new topics
You cannot reply to topics
You cannot edit your posts
You cannot delete your posts
You cannot post attachments