Brewing equipment: A mug, coffee filter, diamond scale, and meat thermometer. I let the temperature stabilize making the mug essentially a pre heated one serving tea pot.
1st brew: 160 fahrenheit, 1 minute. First impressions are that this is the best I've had, though I've never had shincha. The smell is like that of Midori, but maybe a tad bit grassier. The taste is great off the first brew, not bitter at all with just the perfect amount of astringency. YUMMY
2nd brew: 160 fahrenheit, 30 seconds. Usually I expect a sweeter less bitter second brew, but this tea stays pretty much the same! And this is great because I loved the first brew.
3rd brew: 160 fahrenheit, 2 minutes. I am nearing the bottom of this cup as I type and still the tea has not changed much, though I would say it could use a slightly shorter brewing time, say 1 minute 45 seconds, due to a slightly increased bitterness. Not that it is bad, still delicious to me
4th brew: 163 fahrenheit, 2 minutes. This is where O-cha's instructions stop (I followed their times but not their temperature for the first three brews), but winging it turned out great. This brew is sweet with no bitterness and a tad of astringency. I really have not noticed much of a color change throughout the brewings. I don't know about you but I can really taste a meatier buttery side of both this and the Midori when I exhale out my nose after drinking it. so good. *claps like a child grinning*
5th brew: 160 fahrenheit, 3 minutes. Woops, let it cool too long, but still good. I still like the 4th brew best but this is good. It is starting to get a slight tinge of that worn out tea leaves taste though, you know the taste when the meaty buttery gives way a little to the papery?
Conclusion: All in all this is by far my favorite tea ever and you should grab you some if you have not already. Now excuse me while I engage in my favorite activity after drinking tea: meditation.
