brlarson wrote:So, I've playing around with temp and brew time with the new temomicha from Kaburagien. Its bitter qualities are harder to control than they were last year, but I just found parameters that have good balance between bitter and sweet:
10grams of leaf in 50ml of water at 110F for 85 seconds.
I'm brewing in a porcelain hobin.
The overall size/intensity of this year's tea is smaller than it was last year, so very small changes in brew time have a major affect on the bitterness; 80 seconds, too sweet; 90 seconds, bitter overpowers sweetness. The balance that I got with these parameters feels perfect to me. I think the temp could be increased a bit if you wanted to, but 100F is good for me.
Soooo, who really needs a timer anyway!
Thanks for the update. I hope to break this one out tomorrow!!!