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Senchafied... but now the weather is too hot

non-blog entry { i've been drinking mostly senchas the past 6 months mornings afternoon and eves ... with minor interruptions of oolong, shu pu i'm out of any black teas ... -> will refill with some Foojoy bags soon, ... havent had keemun in long time -> to do :) had gyokuro for the first time - not bad, tho flavor strength medium- low ... too hot to make tea this week, no A/C - just sitting creates diaphoresis } => investigate how to make cold tea ... not getting much sencha flavor out of cold water infused leaf, will try hot then stick bottle in fridge - tho alot of work is involved which will create more diaphoresis ... :>

Reply to
SN
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As much as I love sencha/bancha/gyokuro it is hard to make it a steady diet. Gyokuro can be enjoyed as any tea, but it takes quite the effort to finally hit that magical point of perfection in the brewing and it can be very different among different gyokuro. That is the one tea I always suggest having prepared for you by someone highly skilled at least once so you can then gauge how close you are getting on your own, although any end result that is enjoyable is fine. It was eye opening the first time I had it expertly prepared and it was nothing like I had ever tasted before.

For room temp./cold brew I generally use a cheaper bancha like Hime brand and it does very well. Tek Soon makes a decent dragonwell teabag and Yamamotoyama makes a good sencha teabag which both come out great cold.

- Dominic

Reply to
Dominic T.

Dominic,

Where were you able to get Gyokuro expertly prepared?

Best,

Joel

Reply to
Joel Dietz

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