This shincha brews up a deliciously mild first infusion, with hints of stewed spinach, followed by a pleasant second infusion that is even lighter. Although the taste is quite enjoyable, the stunning green of the leaves (both dry and infused) steal the show.
First infusion – 3 g. per 8 oz. water, 65 deg., 1 min.
Second infusion – 3 g. per 8 oz. water, 70 deg., 10 min.
Preparation
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I don’t know how you feel about higher sencha ratios (I usually do 1g to 1oz), but I found this one really good using an even higher ratio. I tried 6g leaf, 4oz water, at 160F for just a minute. (Maybe not the way to drink it every day, but definitely worth a try!)
I saw on your 2nd infusion you went for 10 minutes – if you used a higher ratio, you may not have to infuse for as long.
Thanks for your suggestions, Shinobi_cha.
The leaf-to-water ratio is one I have played with numerous times over the years. I am still experimenting with it. Currently, I am leaning towards small leaf amounts so as to maximise the no. of 1st infusions for a given quantity of leaf.
Best wishes,
sherubtse
I don’t know how you feel about higher sencha ratios (I usually do 1g to 1oz), but I found this one really good using an even higher ratio. I tried 6g leaf, 4oz water, at 160F for just a minute. (Maybe not the way to drink it every day, but definitely worth a try!)
I saw on your 2nd infusion you went for 10 minutes – if you used a higher ratio, you may not have to infuse for as long.
Thanks for your suggestions, Shinobi_cha.
The leaf-to-water ratio is one I have played with numerous times over the years. I am still experimenting with it. Currently, I am leaning towards small leaf amounts so as to maximise the no. of 1st infusions for a given quantity of leaf.
Best wishes,
sherubtse