Filtering Sencha ?

[Ambrose]

So today I tried filtering my daily sencha - hibikian superior. This is not top grade stuff so it has lots of bits. Its a great tea for the money though and my favorite daily sencha. I just now experimented by filtering the brew with a fine mesh and glass strainer. There was a nice difference in the crisp clean notes and less bitter. Im assuming the particles in the cup keep brewing and make for a so so cup. I know this is not very traditional but man the brew is much better

Anyone else do this?

[Chip]

I don't think I ever tried doing this, sounds reasonable and worth trying.

[brlarson]

So today I tried filtering my daily sencha ... I know this is not very traditional but man the brew is much better

Anyone else do this?

No but it sounds like a great idea. Are you filtering the leaves before you put them in the kyusu to keep the broken pieces out of the pot?

[Ambrose]

I don't think I ever tried doing this, sounds reasonable and worth trying.

Oh man try it and let us know your thoughts, Sencha heads unite

[Ambrose]

So today I tried filtering my daily sencha ... I know this is not very traditional but man the brew is much better

Anyone else do this?

No but it sounds like a great idea. Are you filtering the leaves before you put them in the kyusu to keep the broken pieces out of the pot?

No no, I filter the tea brew that pours out of the kyusu these are the broken bits that come out.

[JeiKun4114]

So today I tried filtering my daily sencha - hibikian superior. This is not top grade stuff so it has lots of bits. Its a great tea for the money though and my favorite daily sencha. I just now experimented by filtering the brew with a fine mesh and glass strainer. There was a nice difference in the crisp clean notes and less bitter. Im assuming the particles in the cup keep brewing and make for a so so cup. I know this is not very traditional but man the brew is much better

Anyone else do this?

Very nice bro just brewed a cup of filtered Bancha, makes a much cleaner cup doesn't have that hint of bitterness taste at the end of the cup.

[Ambrose]

Sweet!!! glad to hear it was different tasting, Im wanting some bancha now

Im also noticing a smoother sweeter taste after further experimenting.

Chip chime in with your results

[alan logan]

I always use a strainer, whatever the tea. For years I had not been doing it but as I tried about 2 years ago I went on and soon found the strainer was a very useful tool, and not merely "something to add to the tools collection".

Difference is:
>cleaner, nicer liquors
> no need felt to rinse the cup before refill
>for some teas in taste too, although even with "sensitive teas" if you drink the cup immediately the difference in taste would be hardly perceptible. the visual aspect of the liquor as well as expectations may influence us in tasting. For very sweet teas (eg gyokuro, anji bai cha) and teas that support long steeping time (some wulongs & pu ers) no bitter hint is released.
that said I never do without the strainer !

[Chip]

Chip chime in with your results

I certainly will. Though I am out of lower grades of Fukamushi where I feel this will be most beneficial ... nor green bancha.

I do have a "very cheap" sencha from Togei ... might try that.

[Victoria]

I always use a filter for sencha, not that I drink that much of it. Actually I use it for all teas brewed in my kyusu or yixing. The only time I don't, is with a large leaf oolong in a gaiwan.

[brlarson]

So today I tried filtering my daily sencha ... I know this is not very traditional but man the brew is much better

Anyone else do this?

No but it sounds like a great idea. Are you filtering the leaves before you put them in the kyusu to keep the broken pieces out of the pot?

No no, I filter the tea brew that pours out of the kyusu these are the broken bits that come out.

I wonder if you eliminated the fannings from the pot entirely, by sifting them out in advance, if the resulting infusion would have more character without the bitterness from brewing the dust.

[Tead Off]

It's always good tea etiquette to use a filter with all teas. And, there are many types of filters so you get one to suit your taste. I use bamboo filters with either nylon mesh, hemp mesh, or holes drilled into a bamboo membrane. Very organic feeling.

[brlarson]

It's always good tea etiquette to use a filter with all teas. And, there are many types of filters so you get one to suit your taste. I use bamboo filters with either nylon mesh, hemp mesh, or holes drilled into a bamboo membrane. Very organic feeling.

Most of the sencha that I drink loses character if it is strained, so I avoid it unless I'm stuck brewing low-quality tea.

[Chip]

It's always good tea etiquette to use a filter with all teas. And, there are many types of filters so you get one to suit your taste. I use bamboo filters with either nylon mesh, hemp mesh, or holes drilled into a bamboo membrane. Very organic feeling.

Most of the sencha that I drink loses character if it is strained, so I avoid it unless I'm stuck brewing low-quality tea.

... which makes sense since I think the lower grades would benefit the most, lower grade fuklamushi to be more precise. IMHO.

Higher grade leaves ... I will keep the bits in the brew.

[Ambrose]

I agree this is just for my "cheap" daily tea