Bakkoi wrote:My green tea always seems to come out so bitter. I've tried steeps under a minute. I've tried decreasing the amount of leaf I use. The only thing I can seem to do that works is brew it at about 140-145 degrees, and the result is a sweet umami first infusion with none of the bitterness I'm used to... but subsequent infusions are completely tasteless. The water in my city is hard, so I'm wondering if it's too hard for sencha and making it bitter. I'm drinking reputable stuff too -- Shincha from O-Cha and Yuukicha, so I know it's not low quality tea that's causing the problem.
Can someone recommend a soft water suitable for making tea that is available in Ontario? Or tell me what I am doing horribly wrong with my brewing?
EDIT: One other thing I would like to mention that I think is relevant. After I brew the tea, when I smell the leaves in the empty pot, I am always amazed by the aroma... and how I can never seem to get my tea to taste the way it smells. Any ideas why this is?
mlafranc wrote:My experience is that a water softener ruins the taste of water, because it adds salt. I have to have a water softener in my home in order to protect my pipes from hard water deposits, but I cannot use that water for drinking or tea-making. I used bottled spring water instead. A lot of people in my region use a reverse osmosis system to make their softened water drinkable, but I prefer spring water.
mlafranc wrote:ruins the taste of water, because it adds salt