Filtering Sencha ?

[Mr. Usaji]

I tried filtering Den's Shin-ryoku sencha, and it was definitely an improvement. Before it had lots of tiny particles floating around; this time it was clear, and tasted better.

(BTW, I don't have one of those fancy cloth strainers, so I used an empty tea bag. It actually worked pretty well, but it's obviously not reusable.)

I think there are two kinds of particles in sencha: tiny ones that float throughout the tea without sinking, and (especially with fukamushi) the little pile of sediment at the bottom, composed of bigger pieces. I think I actually like the latter kind, but I haven't tried filtering fukamushi sencha yet.

[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.

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.

Fascinating. I never noticed this. I don't get many particles brewing in my kyusus. I can't imagine why straining would change the flavor unless the material of the strainer somehow interfered (changed) with the flavor. Doesn't make sense to me.

[JeiKun4114]

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.

Fascinating. I never noticed this. I don't get many particles brewing in my kyusus. I can't imagine why straining would change the flavor unless the material of the strainer somehow interfered (changed) with the flavor. Doesn't make sense to me.

Its cause the loose leaf at the bottom of the cup tend to over brew thus making the cup alittle bit bitter then what it should be. I made two cups of the same tea one filtered the other not, and there was a difference in taste as well as a much cleaner look.

[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.

Fascinating. I never noticed this. I don't get many particles brewing in my kyusus. I can't imagine why straining would change the flavor unless the material of the strainer somehow interfered (changed) with the flavor. Doesn't make sense to me.

Teas like Zencha's Ultimate sencha are slightly cloudy when brewed in a hohin giving it a brothy look and taste, but those cloudy particles add a unique quality that is lost if they they are filtered out, especially when brewed at low temperatures. The same is true with other chumushi from Zencha, like their Takumi and Nakai's Organic Uji Sencha Superior.

I suppose it was misleading to say that ``most of the sencha that I drink'' lose character if strained, even though it happens to be true. I drink Zencha's green teas primarily, but I also enjoy Ippodo, Hibiki-an, O-Cha, Green Tea Lovers, ... I want all of the flavor that's available and I don't mind a little cloudiness or an occasional leaf in my cup along the way.

I do make tea for some folks who don't like leaves in their cup. I serve them different teas and I do put a strainer over their cup when I pour, but these folks are mostly interested in ceremony and sociability than in the tea itself.

[Tead Off]

Next sencha purchase, I will experiment, with and without filtering. Thanks for the suggestion.