Sencha brewing temperature

[iheartea]

Hi all,

I've just returned from Kyoto and what a great place for green tea lovers. They have these cool green tea cafes where the hot item is a parfait made with green tea ice cream, gt cake, mochi balls, fruit, etc. It was truly feast for the eyes.

I bought some sencha at a wonderful tea shop and they recommended a water temperature of 85 C = 185 F. Considering the 176 F I've read about in teachat, it's a tad bit higher than what I've been using. In fact, 185 is closer to what I've brewed my oolongs at. I'm concerned about preserving the antioxidants and controlling bitterness. Any comments?

Thank you!

[Salsero]

I personally wind up gravitating toward the cooler water temps. When I start much above 165°, it often seems to turn the tea more astringent than what I like. It seems I can sometimes creep up some from there if the tea is quite asamushi.

I'm not sure if this observation is science or just prejudice.

[Chip]

Brewing parameters are often very interdependent. More leaf = shorter brew, etc.

With temp of goood sencha, if I am preheating the pot first, then I usually go with 155-160* depending on the sencha.

If I am not preheating the pot, then I go hotter, around 175*. I do this for sencha I feel needs a quick shot of heat to bring out more flavor.

So, take your pick.

[Salsero]

With temp of goood sencha, if I am preheating the pot first, then I usually go with 155-160* depending on the sencha.

Oh, then I am not so far off, since the temp I measure is the actual water temp in the kyuusu before throwing in the leaves. Of course, that means I miss the Chip Ur-moment of smelling the dry leaves in the warm pot, but that's just the price of lazy, I guess.

[Chip]

With temp of goood sencha, if I am preheating the pot first, then I usually go with 155-160* depending on the sencha.

Oh, then I am not so far off, since the temp I measure is the actual water temp in the kyuusu before throwing in the leaves. Of course, that means I miss the Chip Ur-moment of smelling the dry leaves in the warm pot, but that's just the price of lazy, I guess.

Yeah, but I seem to have adjusted, as I am often rewarded with a "moar power" moment of better tea. Some teas just respond to that kick start of hotter water which then quickly cools in the "cold kyusu."

Interestingly (to me anyway ) I don't have to adjust time when I do this, same time hotter or cooler water, everything seems to average out in the end.

[Tead Off]

I personally wind up gravitating toward the cooler water temps. When I start much above 165°, it often seems to turn the tea more astringent than what I like. It seems I can sometimes creep up some from there if the tea is quite asamushi.

I'm not sure if this observation is science or just prejudice.

I also believe the lower temps bring out more flavor and subtletea . I typically brew at 70c using 5g leaf into 120-140ml pot. I prefer a sweeter taste with less astringency. It's the 2/3rd brews that get a little trickier for me. Using the same temp, I go between 15-30sec for the 2nd, 30-45 sec for the 3rd. Some teas seem to be finished after the 3rd. Some I can get 5 out of.

[Rainy-Day]

Does anyone else use even lower temps with Sencha? I find that 135F works best for me. Very smooth and mild, and sweet, too. When I go above that, I detect some harshness. Right now I only have o'cha's YM and Warashina supreme organic, and this is true for both of them, although I do Warashina a bit hotter, but not more than 140F.

Incidentally, I get perfectly good sencha from a yixing pot, it really is just as good as sencha from kyusu. I still need to experiment more, it's easier for me to do one longer steep than 3 steeps, so that's what I do, but when I finally have more time on my hands I'll try multiple steeps again.

[Oni]

It depends on wether you preheat your teaware, if you don`t 85 C is better, even 90 C is acceptable, if you preheat it, do not go above 80 C.

[Tead Off]

It depends on wether you preheat your teaware, if you don`t 85 C is better, even 90 C is acceptable, if you preheat it, do not go above 80 C.

I don't preheat my kyusu and I do 70c with great success to my palatte. 85c is way too bitter if I want to extract that umami. I don't think there is a standard in this matter. There are different suggestions from seller to seller. One seller told me to brew one of their teas 15c lower than their label said to do it. Even the kyusus that we all use vary. All time and temps are merely suggested. With a little experimentation, the drinker finds his/her way relying on their own tastes.

[JBaymore]

I don't think there is a standard in this matter. There are different suggestions from seller to seller. One seller told me to brew one of their teas 15c lower than their label said to do it. Even the kyusus that we all use vary. All time and temps are merely suggested. With a little experimentation, the drinker finds his/her way relying on their own tastes.

That's why maybe we call this "Chado".

To the above quoted comments..... gotta’ say this one in Nihongo (Japanese): そです。ほんと。

best,

.................john

[Salsero]

Does anyone else use even lower temps with Sencha? I find that 135F works best for me.

Whoa, cool idea. This is a temp I have used only for gyokuro, but I am going to try it later today with sencha. Thanks for suggesting it to my in-the-box brain.

[JPX]

i do 80-75c then by the time im ready for 2nd cup my water is around 70c.

gave me good results so far. and 2 different cups.

[Rainy-Day]

Does anyone else use even lower temps with Sencha? I find that 135F works best for me.

Whoa, cool idea. This is a temp I have used only for gyokuro, but I am going to try it later today with sencha. Thanks for suggesting it to my in-the-box brain.

Please let us know if you'll like it. Mind you, I do preheat the kyusu. In fact I used to think that I was brewing at ~165F or so, because I had an inaccurate meat thermometer and I was really surprised when I got a digital thermometer a few days ago that all along it's been only 135F!

[Salsero]

I tired it and I liked it just fine. It's funny but the lower temp didn't influence the brewing time as much as I expected. When I infused too long it was still astringent even at the super-kool temp. But I was generally able to get a softer, less aggressive cup at the lower temp.

[Ritva]

To me it works like this:
higher temperature + less leaves
lower temperature + more leaves, short brewing times after the 1st brew

Both are good but taste different (less astringency with low temps). If one uses too much leaves with higher temperature tea gets too astringent. I've also found that it's easier to get multiple steepings when using low temperatures and lots of leaves.

I think japanese enjoy very strong and astringent sencha because they often tell to use high temperatures and lots of leaves.