Sep 24th, '10, 11:10
Posts: 302
Joined: Jan 2nd, '10, 04:28
Location: South Texas
by Ambrose » Sep 24th, '10, 11:10
Today I had two horrible tea sessions, it was with my daily sencha. I thought perhaps it was the brewing vessel which made no sense, shigaraki-san (my nickname for my pot) never lets me down
I realized that it was the tea that was the cause of the bad sessions. It was the last of the tea in the tin. I notice the last of the tea in the tin always gives me bad sessions. I have to remember that so I dont brew it or pick out the nicer leaves.
What do you guys do with last of your tea. Do you brew it and down it or toss it and open a new bag?
Sep 24th, '10, 11:27
Posts: 673
Joined: Sep 1st, '10, 00:08
Location: Northwest Louisiana
by tortoise » Sep 24th, '10, 11:27
Funny you should post this today. Just this morning I finished a bag of sencha. I brewed the dregs instead of throwing them out. The first steep was ok, not great, but better than the fresh bancha I have in the cupboard.
The second steeping, however, was terrific. The water was warmer and since I didn't have much hope for it, I did not carefully monitor the time. I think conventional sencha brewing requires a shorter steep the second time and then much longer steeps after that. But I let the second steeping go for about 2 minutes or more. That second steeping was much better than the first in flavor and strength, it seemed, without being to astringent. After that I tossed it. Better to go out on a high note, eh?
Looks like it's green bancha for me until my O-Cha order arrives.
Sep 24th, '10, 11:29
Posts: 3348
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Location: France
by olivierco » Sep 24th, '10, 11:29
I toss the broken leaves and brew the intact leaves.
Sep 24th, '10, 11:41
Posts: 20891
Joined: Apr 22nd, '06, 20:52
Location: Back in the TeaCave atop Mt. Fuji
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by Chip » Sep 24th, '10, 11:41
For Japanese greens that were good to begin with ... I waste nothing. I use every fragment. If I do not have enough for a session, I will save it and blend it with other dribs and drabs.
I do adjust the brewing, taking into account the smaller particles, thus shorter steeps.
TBH, I have had some really excellent sessions including when blending with other dribs and drabs.
One other thing I do, if I have kukicha open, I will use it up with some kukicha.
... now Chinese greens are another story ...
Sep 24th, '10, 12:33
Posts: 113
Joined: Sep 10th, '10, 12:21
Location: Hallandale, Florida
by RaynBeatle » Sep 24th, '10, 12:33
I brew it and down it.... Or if I am feeling adventurous and I recently finished another can and have the bottom breakings, then I 'll experiment with mixing and get an idea if the mix would work or not even though it'll be harsher, I just won't feel as bad because it wouldn't be like I'm wasting perfectly good tea if it turns out completely awful.
Sep 24th, '10, 12:37
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Location: Florida
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by TwoPynts » Sep 24th, '10, 12:37
It all goes in the pot with me.
Sep 25th, '10, 17:53
Posts: 763
Joined: Jun 7th, '08, 11:47
by britt » Sep 25th, '10, 17:53
I discard any excessive tea dust as it can ruin a brew if there's too much of it. With Japanese tea, I store it in a caddy so the bottom ends up on top and eventually filters downward mixing with the full leaves, making it much less noticeable. I just drink it without paying much attention. I have also found that overall, the Japanese organics, including the deep-steamed ones, have far less broken leaves and tea dust.
With Taiwanese and Chinese teas, I avoid placing an order with a vendor if there's only one or two units left in stock as I've found I end up with 2 ounces of broken leaves and tea dust.
