Rinsing green tea? (esp. sencha)
Does anyone here do a rinsing flush of green teas ? Im just talking about a infusion for 1-5 seconds and then throwing the liquid away, like in gong fu.
Jul 16th, '08, 14:11
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hop_goblin
I try to rinse all of my teas. Just kinda my thang.
Last edited by hop_goblin on Jul 16th, '08, 14:12, edited 1 time in total.
Jul 16th, '08, 14:11
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hop_goblin
I generally just give them a flash rinse just to rinse of any pesticides ( if any) and voyage residue.
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I don't with Sencha, sometimes I will with Black Tea if it's very caffeinated or just too sharp like a hardcore Assam or something...
It probably wouldnt hurt, but who knows- flash rinse for 10 seconds, even if u get rid of impurities or pesticides (although i thought japanese tea farmers didn't use water-soluble chemicals, and only used pesticides in the off season anyway), you might also be pouring the more highly soluble nutrients down the drain... So at best, it's probably a trade-off.
It probably wouldnt hurt, but who knows- flash rinse for 10 seconds, even if u get rid of impurities or pesticides (although i thought japanese tea farmers didn't use water-soluble chemicals, and only used pesticides in the off season anyway), you might also be pouring the more highly soluble nutrients down the drain... So at best, it's probably a trade-off.
Jul 16th, '08, 19:14
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I gues its best not to rinse, the only thing is that im quite paranoid about parasites and so on, and at 70 degree celsius (170 fahrenheit?) you can't be sure that you kill everything. But then again the Japanese are usually extremely good with these kind of things (if theyre gonna drink it themselves they do it properly 
) so we can trust them.
) so we can trust them.I'd venture to say that any parasites are gonna either die at the steaming phase or firing. If some little hearty bugger managed to make it through steaming, cold storage, and firing, I give the little guy props. I don't think a quick rinse would get rid of anything that hearty.Grubby wrote:I gues its best not to rinse, the only thing is that im quite paranoid about parasites and so on, and at 70 degree celsius (170 fahrenheit?) you can't be sure that you kill everything. But then again the Japanese are usually extremely good with these kind of things (if theyre gonna drink it themselves they do it properly
Jul 16th, '08, 20:15
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Plus, 170ºF is probably enough to kill anything that managed to get on there after processing. You don't *really* need to get to boiling; I believe milk is pasteurized at temperatures around 170 or so (though for a fair amount of time, IIRC).
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Jul 16th, '08, 20:30
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Oh no...I brew a lot of sencha at 160...a LOT. I guess it is pretty safe.scruffmcgruff wrote:Plus, 170ºF is probably enough to kill anything that managed to get on there after processing. You don't *really* need to get to boiling; I believe milk is pasteurized at temperatures around 170 or so (though for a fair amount of time, IIRC).
And what about gyokuro...really low temps.
Last edited by Chip on Jul 16th, '08, 21:45, edited 1 time in total.
From what I have read (and I am no doctor, I admit), people contract parasites mostly from meat and fish, not usually from plants like tea.Grubby wrote:I gues its best not to rinse, the only thing is that im quite paranoid about parasites and so on
Besides, even flash rinsing Sencha at boiling will deaden the flavor....