genmai cha

Made from leaves that have not been oxidized.

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Nov 2nd, '06, 18:28
Posts: 416
Joined: Jul 22nd, '05, 16:48

Steeping sencha

by bambooforest » Nov 2nd, '06, 18:28

I see at the beginning of this thread it was asked how one prepares sencha.

For me, I use 3 grams per 5 ounces and the first steep I steep for 2 minutes at 165F.

2nd steep 30 seconds at 10 degrees hotter (175F)

3rd steep 30-40 seconds at around 175F again.

Some sencha I find only steeps twice witih these parameters, and a few go for a third round.

This is my general approach to sencha.

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Nov 3rd, '06, 13:57
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Joined: Jul 26th, '06, 07:53

by Samovar » Nov 3rd, '06, 13:57

I just ordered 16 oz each of the Pumpkin Spice and Gingerbread teas but I couldn't get myself to order any green tea.

I guess I'm just not ready for green tea yet.


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Nov 3rd, '06, 15:14
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Joined: Aug 12th, '05, 14:05
Location: Philadelphia
Contact: klemptor

by klemptor » Nov 3rd, '06, 15:14

Teatime - just a thought - when you decide you're ready, a good transition green tea would be gunpowder or hojicha - they're darker, more bold green teas that might be easier for you than something like dragonwell.

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Nov 3rd, '06, 15:17
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Joined: Jul 26th, '06, 07:53

by Samovar » Nov 3rd, '06, 15:17

Thank you, Klemptor. I'll include sample tins of green tea with my next order (which I don't think is too far away :D ).


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