Buzz fledderjoh... wrote:I just opened a bag of Kinari last night (thanks to iannon for the recommendation). Anybody have any parameters on this?
5g to 4-5oz at 160 for 60sec
then 165 for 30sec
then 170 for 60
It was nice, I'm not complaining. I'm just wondering how others are brewing this.
This is similar to what I'm doing, except I'm doing 90 seconds for the first.
After pouring, I let the tea sit for about a minute until the liquor is not transparent anymore. It'll be vibrant yellow-greenish color that you won't be able to see through. I think this step actually improves the flavor. I used to just start sipping right away but this really seems to do something beneficial.
I've noticed it with other Uji sencha as well.
Second and onwards I do way shorter than you. I do like 5 seconds for the second, 15-30 (at the most) for the third.
The first infusion will be the best, as is the case with all Uji sencha in my opinion.
You can also start out with 167° F for the first infusion, but if you're going to use 5 oz of water, I'd probably go lower since it is going to stay hotter for longer. I haven't done many 5 oz sessions with it so maybe you even want to go slightly lower than 160° F.
For your next session, I'd suggest you try 90 seconds and letting the tea sit in the cup until you can't see through that beautiful glowing yellow color.
Hope this helps!
EDIT: I just wanted to add this: I've mostly been doing either 4 oz at 4+ g or 2 oz at 2+ g (The same ratio doesn't always yield the same result. Sometimes the absolute amounts matter.)