O-Cha's Organic Kirishima Sencha

[ahasja]

In the last days I opened O-Cha's Organic Kirishima Sencha from 2015. After I read so many praises for it here in the forum, I was really excited. But somehow I don't manage to hit the "sweet spot" for this tea. I started brewing in as it is recommded: 77°C, 2g on 100ml, 45sec/30sec/60sec. But the outcome was quiet flat. I played a bit, higher and lower temperature and also I tried more leafs. I would love to hear, how you prepare the tea. Any advice is welcome.

[Griff]

In the last days I opened O-Cha's Organic Kirishima Sencha from 2015. After I read so many praises for it here in the forum, I was really excited. But somehow I don't manage to hit the "sweet spot" for this tea. I started brewing in as it is recommded: 77°C, 2g on 100ml, 45sec/30sec/60sec. But the outcome was quiet flat. I played a bit, higher and lower temperature and also I tried more leafs. I would love to hear, how you prepare the tea. Any advice is welcome.

It has been a while since I've tried O-Cha's Organic Kirishima Sencha. The parameters I have written down are: 4.5g/125ml (which is 3.6g per 100ml I think), 74C, 45sec. Later infusions are 15s, 45s, 1:30, around 5-10 degrees hotter each time.

Though this was for the 2014 harvest. I don't know if 2015 would be significantly different.

Also for the record, I think generally O-Cha's suggested amount of leaf is pretty light.

[daidokorocha]

When it comes to Kirishima from O-Cha, I have only had the Kirishima Zairai. I think Griff is absolutely correct in saying that O-Cha's leaf suggestion is on the low side. It is fine really, but one could easily multiply it by 6 and still be at a fine leaf amount in my opinion.

[.m.]

You might try refreshing the tea. I've done that recently with a sencha from last year and it worked pretty well. A tea that was at first quite underwhelming became suddenly yummy at least in first couple of infusions. I use a small glass pan, heat it up on a stove, put a bit of tea in and toss until it releases aroma.

[ahasja]

In the last days I opened O-Cha's Organic Kirishima Sencha from 2015. After I read so many praises for it here in the forum, I was really excited. But somehow I don't manage to hit the "sweet spot" for this tea. I started brewing in as it is recommded: 77°C, 2g on 100ml, 45sec/30sec/60sec. But the outcome was quiet flat. I played a bit, higher and lower temperature and also I tried more leafs. I would love to hear, how you prepare the tea. Any advice is welcome.

It has been a while since I've tried O-Cha's Organic Kirishima Sencha. The parameters I have written down are: 4.5g/125ml (which is 3.6g per 100ml I think), 74C, 45sec. Later infusions are 15s, 45s, 1:30, around 5-10 degrees hotter each time.

Though this was for the 2014 harvest. I don't know if 2015 would be significantly different.

Also for the record, I think generally O-Cha's suggested amount of leaf is pretty light.

Thanks @Griff, I also found your blog entry about the 2014. Very interesting and good read. http://theartofjapanesegreentea.com/kir ... ea-review/