OK, I guess I don;t get it.
I just received my sampler pack from Specialteas.com. The first one I
tried was the Japanese Sencha. I am getting nothing from this stuff.
Yes it is indeed grassy, and thats about it!
What am I missing here? I am a big coffee fan. I don;t expect green
tea to have the flavor punch of coffee. But this is really stretch,
extremely weak, grassy, no hint of anything else, let alone a natural
sweetness (something I have read).
Am I missing something? Albeit this is the first one I have tried.
"crymad" wrote in message
No, I'm talking of white or brown rice that was put in condition to germ
slightly (about 2 days) so you don't perceive the germ yet, but you're
supposed to get the health wonder effect of
I don't see which one you're talking about. For me, regular rice has the
germ portion intact.
What parameters were you using, i.e., amounts of water and leaf, water temp,
and brewing time? Your statement that it came out really weak makes me think
you need an adjustment in onr or more of the above parameters.
Like Joe mentioned, Japanese greens are a bit more tricky to brew than
most black teas. Try altering time and temp, but do try to keep brew
time to less than 2 minutes.
Also, if you're jumping into tea headfirst with greens, it might take
some time before you really start tasting what they have to offer. And
if you're still drinking coffee regularly, this time may never come.
It's like smokers who give up their habit and realize how the flavors in
food had been shrouded.
Teas in general and green teas in particular are not as "bombastic" as
coffee. May be it will be easier for you to drink strong black Ceylon teas
for a while. Russians (most of whom smoke and therefore drink stronger teas
and coffees that Americans) have a way to brew black tea that makes it a
strong rival to coffee.
Take a small (0.33-0.5litre) porcelain teapot, make fresh "just boiling"
water and do the following:
1. Heat the teapot by washing it twice with hot water.
2. Put good Ceylon black tea there - say two-three tablespoons.
3 Pour 'almost-boiled" water in it and
4. Put on your stove on a very slow heat.
5. CRITICAL! Monitor it at all times. At some point when the temperature of
your teapot will approach boiling the tealeaves will start to roll up and
down. Take it off the stove and cover it (wrap it) with a clean thick cloth
6. 10 - 15 min later you can drink this tea by pouring the liquid (Zavarka!)
into a glass and adding some 1/3 to 2/3 boiling water (zavarka on its own is
VERY strong). Color is your guide. Some people add lemon. Some people add
sugar. I think good tea does not need either (especially sugar). Never brew
it the second time.
If you miss the 5 moment and allow it to boil (even for a mere second) -
throw it away. The tea will have the smell that we call the smell of
"venik" - a straw mop. The hotter the water you use to wash the teapot and
the closer the 'almost boiling" water - the less time it will take to
monitor the pot. This method requires accuracy and attention. Turn your back
on the teapot and it boils even if you spend full 15 min watching it. Anyone
who thinks he or she has ADD, forget it and go brew your coffee.
Sasha, have *I* missed something here? Are you suggesting below that I
should place one of my teapots over fire or electric heat coil on the stove?
I don't think so. In Iran, where drank numerous samavar/zavarka glasses of
tea, I *never* saw anyone put a teapot over fire. Kettles, yes; teapots, no.
Further, despite your suggestion that poor Abouna drink black Ceylon instead
of green, I think further experiments with green would be well worth
Abouna's time and effort, as Joe and Crymad said earlier. Just my opinion.
Alex Chaihorskyh8Hdd.8399$ firstname.lastname@example.org/21/04
thank you for your comprehensive reply. Unfortunately I am not
interested in black teas. I do like them cold but have never been
able to like them hot. Coffe is much better to me.
Thank you also. I used one heaping teaspoon of Sencha for each 6 oz.
of water. Steeped at 180 for exactly 2 mins.
I'll try one of the other samplers today.
email@example.com (Abouna) writes:
I think that's much too hot for sencha. The temperature I'd recommend
as a starting point is 150. And make the second steep, which *might*
be better than the first, much shorter, probably no more than 30
seconds. But remember what Alex said about the taste of coffee being
more "bombastic". Tea, especially a delicate green like sencha,
operates at different levels of taste and aroma than coffee: think of
it as being acoustic music vs. amplified. So you may find it
necessary at first to work consciously to wrap your attention around
the enjoyable sensations tea can give you.
I would second the recommendations for temperature and time (for sencha) that
Lew Perin gave you in his post. And also his caution against expectations
Depending on the specific tea, I *might* use a little more dry leaf than a
heaping tsp. for 6 oz. water. But try Lew's suggestions first, and give
yourself a chance to understand what the tea is all about.
I find that for me there are three types of sencha's those I like with 1
tsp. per 6oz. cup for around 1:30-2:00 minutes and those I like with 2 tsp.
per 6oz. cup for approximately 45 seconds to one minute, and those I just
don't like. For me the better, more expensive sencha's usually fall into
the 2 tsp, 1 min. catagory. Water usually around 140-160 degrees F.
Usually around 150.
I am glad you were able to get your diabetic father to try green tea.
I wish i could get mine to. Green tea is definitely the national drink
of Japan and for many years was not exactly thought of as something
you go out and pay money for, but was always around. It is a very
healthy beverage because of it's lack of sugar and simplicity. How
perfect, a leaf and boiling water.
Here in Japan Sencha makes up about 80% of the green tea that Japanese
people consume. Every region has their own famous teas. It is better
to think of each as a regional specialty, with the flavor of the very
soil in each cup, like Idaho potatoes or Wisconsin cheese have
It is said in Japanese that Sayama tea (from Saitama prefecture, just
north of Tokyo) has the best flavor, Uji tea (from southern Kyoto) has
the best color, and Shizuoka tea has the best fragrance. Shizuoka
(south west of Mt. Fuji and Tokyo) is by far the largest tea producing
region in Japan. There are many other famous area from southern Kyushu
all the way to Tohoku. Each has their own characteristics.
The tricky part is every region has its own characteristics. On top of
that, every region has several kinds of tea, for example, Kyoto is
famous for Uji tea (tea from the Uji region). These leaves are made
into sencha, bancha, matcha, etc. The list goes on, although those are
probably the 3 most popular kyoto Uji-cha varieties. Each is to be
made with a different type of pot and under different steeping times,
etc. It's best to buy a book, but most are not in English I would
guess. Maybe I should translate one or two. That might be fun,
actually, and enlightening for me.
The health benefits go without saying, no medical study required to
know that Japanese people have basically breathed tea for several
hundred years and that they have had some of the longest lifespans of
Drinking tea from an appropriate cup makes the experience that much
more fun and probably makes it taste better (some psychosematic sort
Enough rambling. If you ever get the chance come here and check out
the tea. It's everywhere.
Rufus T. Firefly
Well, I am not sure where you live, but you can buy green tea online at Hal
They are a premium tea brand with superior quality tea sourced from the tea
estates of Assam. You will also get it at a very affordable rate, much che
aper than your local vendor. 2-3 cups of green tea on a regular basis can a
ctually lead to a lot of health benefits, including keeping diabetes in con
I live in Japan and I can hardly find any Japanese with diabetics, obesity, over-weight, etc. I I believe Japanese tea is very effective tea as it can also help reduce weight and reduce the aging process. You can read the benefits of drinking green tea here:
I would suggest you to go for loose tea leaves rather than tea bags if you are concerned about health benefits. This is because the polyphenols get lost during processing of the leaves. Chai and mighty delivers fresh tea leaves to you within a week no matter where you are located in the globe.
There are many flavoured green teas also, hence, no need to worry about the taste. Grab your sample now at