I did most of my sencha and shincha drinking last year as cold brews. When it got colder I switched away from Chinese greens and cold brewed Japanese greens and went back to oolongs. I'll definitely have a fair amount of cold brewed sencha this summer but am trying to get back into "normal" brewing of sencha. Another plus though of the cold brew, for me at least, is that it keeps the caffeine down a bit and is a bit easier on the stomach.Victoria wrote:This summer I plan on doing some cold brewing and also trying a pour through
technique. I am taking my time, trying them as they come across my path. Eventually I know the right tea and technique will come.
TokyoB
With Sencha so far, based advice from this forum 
, I've had good luck with lowering the water temperature if astringent or bitter tasting and reducing the steep time if the tea is too strong.
I don't have a gram scale, but I usually use 2 full teaspoons in my 9oz Kyusu, 160-170d F water and steep between 30 and 45 seconds for best results... increasing steep time by 30-45 seconds for the second and third steeps.
, I've had good luck with lowering the water temperature if astringent or bitter tasting and reducing the steep time if the tea is too strong.I don't have a gram scale, but I usually use 2 full teaspoons in my 9oz Kyusu, 160-170d F water and steep between 30 and 45 seconds for best results... increasing steep time by 30-45 seconds for the second and third steeps.
I always have at least 3 steeps from sencha. The third steep is quite good, but not as good as the two first ones.TokyoB wrote: olivierco,
Do you usually make 3 steepings this way (i.e. using relatively more leaf)? Do you find the third steeping still enjoyable/not too weak or bitter? Do you ever go beyond 3?
On a side note, what size pot do you usually use to brew 100ml?
I usually brew my sencha in a little kyuusu or a houhin. You can use a larger kyuusu however because there isn't any need to fill your kyuusu up to the rim.
