this is the ultimate subjective post which makes no sense to me at all. Sorry. Truly, you are dreaming your own dream. What can I say?Rainy-Day wrote:One thing that's really impressive about sencha is consistency.. I haven't seen anything like that in any other green, black, oolong, or even white tea. It's a perfect tea for taking a 5 minute break from work, brewing 12 oz or so and drinking it as you get to work. Other greens and whites can be sometimes more subtle and interesting but their taste is too elusive and you miss it unless you pay attention to it.
Sencha is just strong enough to be noticeable even if you're distracted.
Blacks and oolongs have another problem as "work" teas: first there is a peak of energy but then it's over and they leave you tired. They're also slightly irritating and "drying". I really like the taste of some blacks but the effect on the body is not nice like sencha.
I think I understand why Japanese are known as such efficient and productive workers!
Re: Senchas taste question
Re: Senchas taste question
its probably the theanine. It's like the greatest thing since sliced bread.
Re: Senchas taste question
I was interested by this and decided to try it this morning. I brewed 6 grams of Sae Midori with 200ml at 145F for 2 minutes. Basically, I tried to brew it close to gyokuro parameters. It came out a lot less sweet and much more leafy/grassy with astringency being much more present. It was very full and strong, definitely worth trying againChip wrote:I personally would not open all 4 at once, as tempting as it would be. I like my sencha as fresh as possible and the clock starts ticking the second you open the bag.
Really, 135* with preheating. I recently tried one at 140* with preheating which would be similar to 150-155 without preheating. I will have to try the lower temp method ... even more extreme.
For the second steep I went with 150F for 45 seconds and a lot of the fullness disappeared, there wasn't anything that stood out, no sweetness or astringency just a light flavor that's very balanced. Probably should have went up more than 5 degrees. I decided the 3rd steep would be the last so I tried to pull everything out of the leaves with a 165 degree 3 minute steep. I finally got some of that sae midori sweetness in this one! This is one of the better 3rd steeps I have ever had. I would recommend trying this, just fix the parameters for the 2nd steep to maybe 155F for 1 minute. Pretty fun experiment, and I happily didn't waste any tea... it was enjoyed 
Anyone else had any experiences with < Monster Car Rally Voice > EXTREME SENCHA BREWING < / Monster Car Rally Voice >
Re: Senchas taste question
Sometimes I'm in the mood for a larger cup of sencha so I'll put 1 teaspoon (mine is about 2.5g) into a 200ml pot, fill about 3/4 full, about 160degrees temp, for 2 minutes. I get full flavor for at least 3 brews out of a Yuuki Yutaka Fuka Sencha. But this sencha is roasted and the flavor is very nutty, almost roasted pumpkin-like. The 2nd brew is about 30 sec, 3rd 1 minute or so.
I think every tea is going to give you different results and there is no standardized procedure that will work for everything.
I think every tea is going to give you different results and there is no standardized procedure that will work for everything.