Ah, some sencha to calm me down and relax after an hectic week.
6g / 180ml banki-yaki kyushu
5 infusions
1m 60C / 5s 60c / 5s 65c / 5s 65c / 5s 70c
Smooth and sweet. The 5th in particular was very sweet, a tone of vanilla! :)
This sencha is indeed top notch.
Preparation
Comments
Thanks to Dag Wedin for sharing this one :)
I followed Dag’s parameters:
6g / 180ml
5 infusions
1m 60C / 5s 60c / 5s 65c / 5s 65c / 5s 70c
The first steeping was a little intense, due to user error. I tried to steep it in my test tube, but the particles are pretty fine & it wouldn’t strain. So the resulting cup of tea was over steeped & terribly bitter. :p
For subsequent steepings I transferred the leaf to a Finnum & cup, which worked much better. Very green, tart & tangy with an anise undertone & an intense tongue tingle. The 4th steep had a granny smith apple quality to it, 3 – 5 had a vanilla mouth, kind of creamy, but also very fresh & clean, if that makes sense.
Thanks to Dag Wedin for sharing this one :)
I followed Dag’s parameters:
6g / 180ml
5 infusions
1m 60C / 5s 60c / 5s 65c / 5s 65c / 5s 70c
The first steeping was a little intense, due to user error. I tried to steep it in my test tube, but the particles are pretty fine & it wouldn’t strain. So the resulting cup of tea was over steeped & terribly bitter. :p
For subsequent steepings I transferred the leaf to a Finnum & cup, which worked much better. Very green, tart & tangy with an anise undertone & an intense tongue tingle. The 4th steep had a granny smith apple quality to it, 3 – 5 had a vanilla mouth, kind of creamy, but also very fresh & clean, if that makes sense.