Sencha: 2nd and 3rd infusion times and temperatures

[Cha Nacho]

Hey Sencha Fanatics...

Please share your optimal brew times and temperatures for second, third and possibly more infusions of sencha. I have read-up on a lot of sencha threads on TC but I am hoping to get some definitive info on this topic. Also I realise it will vary for diferent types of sencha, so please feel free to go into as much or as little detail as you wish!

Thanks
- a burgeoning sencha addict...

[Chip]

2nd steep: 165-170*, flash to 30 seconds
3rd: 175-180*, 60-120 seconds
4th: 185+, 2 min or more
5th: up to boiling, 5+ minutes
6th: boiling, longer

[edkrueger]

1st steep: 160-175 1.5 min
2nd steep: 175-180 0-15 sec
3rd steep: 175-180 15-30 sec
4th steep: Boiling 0-30 sec –though I usually discard after the third

[blairswhitaker]

1st
Step 1. Preheat pot and cups.
Step 2. Infuse at 70°C for 1 minute.
Step 3. Slowly pour out infusion into serving cups or fair cup. Remove lid and slap back of pot to get leaves to roll away from spout, oxygenate, and prevent further steeping, leave lid off between infusions.
Step 4. Serve and enjoy!

2nd
Infuse at 70°C for 10 seconds. Repeat steps 3-4.

3rd
Infuse at 75°-80°C for 30- 60 seconds. Repeat steps 3-4.

4th
Infuse at 95°-100°C for 2-4 minutes. Repeat steps 3-4.

I don't infuse past four.

*I strongly prefer lightly steamed Sencha a deep ummami and briny attack with a sweet finish. Not such a fan of deep steamed Sencha with a sweet attack.

[TokyoB]

Blairswhitaker,
Which sencha's meet your prefered taste requirements? I too prefer asamushi that isn't too sweet.

[blairswhitaker]

Blairswhitaker,
Which sencha's meet your prefered taste requirements? I too prefer asamushi that isn't too sweet.

organic asamushi for the most part. ( I won't ever turn down a good Secncha regardless the steam, always nice to provide a variety, this is just what I like when it comes to picking one over the other.) It's been a very tasty season with a Sencha called "Shan Izumi" I get from a local vendor called Halycon Tea (No Affiliation.) I also love Yuuki-Chas, Uji Gokujo Sencha and Uji Tokusen Sencha. Though a mid steam I really enjoy Kumamoto Sencha Yabe Supreme.

[JPX]

these recommendations are useless unless you list the amount of tea you use!

[Chip]

We are assuming the OP is able to figure out how much leaf since he did not ask ... but most of us go with ratios versus simply amount. Commonly used ratios of TCers, .67 - 1 gram per ounce (30 ml) water. It is a pretty easy formula to apply to just about any good FF sencha.

Since others mention first steep, I will add mine as well. This varies much more than any other steep for me, and I utilize several methods, the primary two are below.

No kyusu preheating, 175* for 40-90 seconds
With kyusu preheating, 160* same time.

There are exceptions to the rule, but it is pretty surprising how reliable this is for me.

Asamushi, Chu, Fuka ... as long as it is a good FF, bring it on. I love 'em all!

[Cha Nacho]

Thanks for the input everyone. I appreciate the expert insight . To clarify, I am usually using 3g of leaf per 100 mls (just under 1 g per oz.) to start off and adjusting from there.

For my first pour I have found that taking water soon off the boil and transferring to Kyusu then Wan, then back to Kyusu brings it down to about 175 f or 80 c pretty quickly, but from the looks of things this is still a bit hot to start off once the pot is preheated. I will let the water sit longer and allow it to cool a bit more before doing the transfer.

Blairswhitaker thanks for mentioning your faves. BTW I also like the senchas with a strong umami/briny flavour. Can anyone recommend one from Dens? Also does asa or fuka usually have more of the umami flavour profile, or it does totally vary?

[debunix]

Still pretty new to senchas, but I was a little surprised to find that the Fukamashi sencha maki had more umami and was a bit less sweet than the Fuka-midori sencha sample I had first.

[Cha Nacho]

I'm also pretty new to senchas, but without any in my stash right now I'm really missing them! I think the Fuka-Maki will definitely be my next purchase. I did enjoy the Midori sample I got as well but I'm looking for something more robust. Anyway trying new teas as you go is one of the great pleasures of the tea drinking journey!

[iannon]

I dont know about anyone else buy I havefound a lot of that Umami/briny flavor in a lot of the Yame varieties ive tried

[Chip]

Still pretty new to senchas, but I was a little surprised to find that the Fukamashi sencha maki had more umami and was a bit less sweet than the Fuka-midori sencha sample I had first.

I would definitely agree with this, I would expect the Fuka Midori (which is a bit confusing since it is not a Fukamashi) to be mild and not so pronounced umami while a Fukamushi like Maki would exhibit much more.

Most good first flush sencha will give you some level of umami. Yes, Iannon, the Yame definitely offer an abundance.

[Cha Nacho]

I ordered the Maki, hopefully it will be in my possession soon. Yame is next on the list. Cheers for the input