Den's tea brewing parameters

[Kunkali]

http://www.denstea.com/img_brewing/Brew ... meters.gif

So everything I've learned about how delicate greens are seems to be in conflict with these parameters which use high temp to boiling. What are your thoughts on the best temps and times to brew greens?

[MadeForTeaVea]

Honestly, I don't get to caught up in the exact temps and times for teas. I like to keep it simple and enjoyable. For me depending on what green tea it is, I just boil and then take the kettle off the heat and take the lid off and let it cool down for a bit. Like I said, it depends on the green tea how long I let it sit there and cool.

But that's just me. I know there is a lot of people out there who like to use a thermometer to get the exact temp they want and there ain't no shame in the game. I'm just more of a free spirited tea drinker

[Chip]

Looking at their chart, seems pretty right on. I might brew some cooler than they recommend. But for a good sencha, their 160* is right on for the most part.

One variable that most vendors do not mention is whether the pot is preheated or not ... this makes a huge difference.

160* with a preheated kyusu is right for a good sencha, but if you use this w/o preheating your pot, it is like brewing at a temp of 150* and will be too low possibly for most sencha.

Similarly, you can usually brew a very good sencha at 175* if the kyusu was not preheated since the temp will drop very quickly. But if your pot was preheated and you used this temp, you would likely end up with "bitter brew face" as your brew would likely be like brussel sprouts versus veggie or grassy.

Capish?

[Kunkali]

Is the 3 rd infusion usually higher temp and longer than the 2nd?

[Chip]

Is the 3 rd infusion usually higher temp and longer than the 2nd?

Yep, and the 4th is hotter and longer ... the 5th can be boiling water and produces sweet tea water.

The 2nd can be the most difficult for those new to Japanese green. I usually up the temp by 5-10* F and steep for 15-30 seconds ... depending on the sencha. Fukamushi can often be just a flash brew for the 2nd steep.

[Mr. Usaji]

I disagree with their recommendations of boiling water for bancha, genmaicha, flavored stuff, etc. There's pretty much no green tea (except hojicha) that comes out well with boiling water. But the suggestions for sencha seem reasonable.

[Chip]

I tend to not use boiling for these either, but they do this a lot in Japan with these teas. Notice the steep times for these are 30 seconds.

[Oni]

All japanese teashops recomend the same instructions, I think they are correct, I brew my teas in a very similar way, only slight diffrences.

[britt]

http://www.denstea.com/img_brewing/Brew ... meters.gif

So everything I've learned about how delicate greens are seems to be in conflict with these parameters which use high temp to boiling. What are your thoughts on the best temps and times to brew greens?

I have reduced the temp I use for all high quality green teas to around 160F. I use higher temp water only for matcha. I apply the lower temp to Japanese, Chinese, and Taiwanese green teas. For the lower priced Japanese green teas that are processed differently, genmaicha (with roasted rice) and houjicha (roasted green tea) I do use a higher temp but usually less than boiling. Houjicha does seem fine with boiling water but I tend to use 195 F for that one.

[rdl]

i have found rapidly boiling water at 212F is usually for black teas. boiling water temperature for japanese bancha teas is lower, as found in the hibiki-an directions:

"Adjusting Water Temperature for Fine Brew
You can easily adjust water temperature by the following procedure.
If you pour boiling water directly into teapot (Kyusu), the water temperature is 194F (90C)."

boiling is one of those descriptions that needs a modifier to better define it.

[Kunkali]

Water for me boils at 195 so it doesn't take much to get that temp lowered