This warm water steeping technique is not very well known even in Japan except among tea connoisseurs. We like to compare it to an espresso in the coffee world…a sencha espresso.
Before you begin, you’ll need to have some pretty high quality sencha. Spring harvested, shaded tea leaves (Kabusecha). You can also use this method with gyokuro although for gyokuro, you generally want to use an even lower temperature, at least for the first steep.
Flavor: The tea produced by this brewing technique is very sweet, almost syrupy, because the lower temperature of the water brings out the theanine amino acids (which give you a strong umami or savory flavor) and not the catechins (which cause astringency). However, unlike the gyokuro steeping technique (even more syrupy!), we can also enjoy the astringency of the tea in a perfect balance.
Serves: One – two people. Serve in small guinomi cups (like a shot glass) and enjoy slowly.
Water amount: 80 cc (or 80 ml, 2.7 fluid ounces, 1/3 cup)
Water temperature: 50-70˚C / 122-158˚F (hotter temperature for more astringency)
Tea leaf amount: 3-5 grams (about one teaspoon)
Steep time: 2 minutes
After this first steep, you can steep 2 – 4 more times at a hotter temperature, generally 80-100˚C (176-212˚F) degrees. The second steep can be quick, 10 – 20 seconds. The third and fourth steeps may take a little longer, 30 sec. – 1 minute.
You now have some “used “tea leaves. After removing much of the bitterness by steeping, the leaves are ready for eating! We usually splash a bit of soy sauce to create a tea leaf salad, but definitely experiment with your own tea leaf recipe!
The City of Shimada in #Japan’s largest production region for #tea, #Shizuoka Prefecture, has a rap music video in English/Japanese/French (French rap sounds pretty cool). All the cool dance scenes are at a temple rather than the #teafields which disappoints but all in all I...
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