Marsh P Send Message

The last time I tried a Sencha it was nasty, but seeing other love them I decided it was my brewing. This time I looked up some YT vids on brewing. The secret for me was low and slow. Cool water probably around 70c and a first steep of more than a minute, all with minimal fussing the leaves.

I was rewarded with the delicious brothiness everyone talks about. Fantastic. Not quite one I’d seek out again, but it has made me look anew at Japanese green.