Organic Uji Gyokuro from Yuuki-Cha.
I've experimented a bit with brewing temperatures and like the way they affect the taste and strength of the brew. I've brewed at 55 degrees which makes a very mild, pleasant brew; last weekend and today the first steep was at 65 and 62 degrees respectively. Yuuki-Cha recommends 65 degrees for this particular tea. It was more bold
Together with my Banko I also ordered fukamushi Yame Sencha, my next tea to try. Dan told me I have to be careful with pouring if I brew it in the Banko. Should have done more research! I haven't opened the sencha yet so don't know how small the leaf bits are. Any thoughts/experiences with brewing fukamushi in a ball-filter Banko?