O-Cha's Uji Sencha Miyabi brewing hints

[ryan]

I have been really enjoying this latest bag of Miyabi from O-cha. The first attempt I started out at 178F / 1.5min / 2teaspoon and which presented a nice cup but a little stronger than I like. Lowering the temperature to 172 was much more to my liking. Beautiful aroma, smooth consistent taste with a slight astringency towards the end.

Normally I do not go for a second infusion but decided to give it a shot with the same parameters but shorter steeping time of 45seconds. This yielded a very nice cup as well (maybe a little weak).

Does anyone have hints? Comments?

[murrius]

I use between 1 and 1.5 teaspoons per cup and steep for no more than 1 minute at 170 degrees. Beautiful! At a higher temperature or a longer steeping time sencha Miyabi starts to loose the balance of sweetness and astringency (becoming much more astringent as you approach 180 degrees); at least to my taste.

[olivierco]

4-5g for 180 ml 70°C (160°F) (preheated teapot) and about 75s (15s 30s 60s for next steeps).
I have been less strict with my brewing parameters for sencha for a few months but got good results anyway.

You should definitively get at least 3 good steeps with Miyabi sencha

[Chip]

There is continuous discussion on this issue.

A good sencha like Miyabi should easily yield 3 steeps, more if you want it to. Yes, it does evolve, but that is part of the beauty of multible steeps. Personally, I like 5 steeps, but to each his own.

[ryan]

Thanks for the tips guys I look forward to changing up my brewing parameters and seeing how the flavor changes.

I have to be careful with my sencha intake as too much in one day tends to bother my stomach (I know, its a real shame =( ).

[bambooforest]

I have brewed Miyabi at 3 grams per 5 ounces at 165 F and a 2 minute steep time.

2nd: 30 seconds at 175 F.

3rd: 1 minute, 175 F etc.

Those parameters will work well.