First time Shincha drinker!!!!
Need recommendations ...how to brew Kirameki???
received it yesterday from O-cha
Temp???
First steep?
Second steep?
Third???
May 6th, '08, 15:21
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Since it is asamushi, light steamed, you can experiment with more leaf.
I just received mine today, but opened the Hatsumi first. I will wait a couple days to open another shincha. Spread the fun out.
I would definitely experiment with more leaf though.
Ryan's ratio is a good safe one to start at, and I go with a similar ratio to start usually. But oddly, I find I keep using more leaf with the passage of time. I almost think I am turning Japanese and will start using the crazy amounts of leaf they use.
I just received mine today, but opened the Hatsumi first. I will wait a couple days to open another shincha. Spread the fun out.
I would definitely experiment with more leaf though.
Ryan's ratio is a good safe one to start at, and I go with a similar ratio to start usually. But oddly, I find I keep using more leaf with the passage of time. I almost think I am turning Japanese and will start using the crazy amounts of leaf they use.
blah blah blah SENCHA blah blah blah!!!
I find the same true about me. However, no matter how much leaf one uses, if you brew the tea for too short a period of time - certain deep flavors will not get into your cup, and it will taste incomplete. That has been my experience. I think many are under the impression that very short steep times are "sophisticated."Chip wrote: I almost think I am turning Japanese and will start using the crazy amounts of leaf they use.
I just looked at Maiko's recommendations... And I find it interesting, that even though they recommend a great deal of leaf, they call for a 90 second brew period.
Usually I never brew under 90 seconds. There are exceptions. But, I have found that tons of leaf will often not make up for a brew period that is too short. The flavors don't develop to their potential. That has been my personal experience. I'm still traveling down the rabbit hole.
May 6th, '08, 18:21
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Joined: Apr 22nd, '06, 20:52
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I still have never had sencha as intense as at the Ippodo shop with what I assume was their reccommended 10g of leaf in their tiny 4oz kyusus. It was like having espresso when you're used to decaf church basement coffee.I almost think I am turning Japanese and will start using the crazy amounts of leaf they use.
May 8th, '08, 01:22
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Joined: Apr 22nd, '06, 20:52
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greenisgood wrote:I still have never had sencha as intense as at the Ippodo shop with what I assume was their reccommended 10g of leaf in their tiny 4oz kyusus. It was like having espresso when you're used to decaf church basement coffee.I almost think I am turning Japanese and will start using the crazy amounts of leaf they use.
If I used that much leaf, I would be bouncing off wallz for sure. I tried to work up to it with one of their sencha...I had to abandon the effort.blah blah blah SENCHA blah blah blah!!!
I tried it at 1g/oz (my ratio for sencha is usually 40% higher) and got a satisfying result for my first session.ShinCha wrote:Since it is asamushi, light steamed, you can experiment with more leaf.
I just received mine today, but opened the Hatsumi first. I will wait a couple days to open another shincha. Spread the fun out.
I would definitely experiment with more leaf though.
Ryan's ratio is a good safe one to start at, and I go with a similar ratio to start usually. But oddly, I find I keep using more leaf with the passage of time. I almost think I am turning Japanese and will start using the crazy amounts of leaf they use.