Chip wrote:Wow, quite a write-up for that aracha. If it is too bitter, bring the temp down to normal sencha range and/or shorten the brew time. I would think if you lower the temp, you may have to increase the time... ?
blairswhitaker wrote:I am familiar with this tea, here is how I do it. ( I don't care for Hojo's brewing methods with green tea, oolong and puerh I like his hot water flash steeping but green tea, I think his recommendations scald the leaf.)
first steep: 1gram per oz, (your right in the ballpark with your tea to water ratio) water at 75c for 1min
second steep: water at 80c for 15sec
third steep: water at 80c for 1min
fourth steep: water at 85c for 1:20
I would give this a try and see what the results are like for you, it should cut down on the astringency quite a bit. I found the this tea to be thick and sweet, very nice.
Starting off the day with Uji Sencha Jubuzan again! The last tiny bit of my sample so it was brewed in a gaiwan, my kysusu is too big for this
I followed the recommendations from the both of you and cut down on the brewing temperatures and extended the brewing times. Definitely the bitterness is gone completely. I can taste the thick vegetal sweetness as well, and a bit of floral aromas when I breathe out.
Chip wrote:So, I broke out the Zairai Sencha from Hojo to start the TeaDay.
Then Yutaka Midori from O-Cha.
These two selections are so far apart in virtually every respect that they are practically from different planets ... or solar systems.
But this was a very enjoyable variety!
I agree with you Chip! The first wrong step for me was approaching this tea with a typical sencha taste profile in mind. I believe Hojo's selections of sencha seems to be going after a Chinese/Taiwanese oolongs sort of taste profile
Also, I think my kyusu might be retaining a bit too much heat, maybe that's why it turned out astringent