Question on brewing shincha
I just received my first Shincha, a 2012 organic Kagoshima Shincha Saemidori from Yuuki-cha (wow, that's green). I recently purchased a beautiful sado clay kyusu from Hojo for brewing green tea. But the shincha clogs it all up and makes it hard to get the water out. ANy brewing recommendations? thanks!
May 3rd, '12, 00:34
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May 3rd, '12, 14:40
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Re: question on brewing shincha
Poohblah wrote:read this thread starting here
Sorry, for some reason I just found it incredibly funny. One hell of a definitive answer to boot. 