I recently discovered that I had an ounce of Sencha Fukujyu that I had forgotten about. I tried brewing it for 3 minutes with less than boiling water, and it was horrible. Tasted like some sort of awful spinach. I am aware that it is supposed to taste like spinach, but I would like to know if anyone knows the proper temperature, time and amount of leaf in order to brew this tea well.
-Dave
I think it's supposed to taste like really good spinach.
(Try very cool water, even down to 150 degrees).
Rick.
You might try it even cooler than that: 140F. And 3 minutes might be too long for a first steep; I rarely go longer than 2 minutes for a first steep of sencha, and usually pour off the tea liquor
*immediately* on the second steep. But these aren't ironbound rules; you'll probably benefit from experimenting./Lew
Hi TeaDave, try this on the Sencha Fukujyu :
When preparing by the cup, this tea can be used repeatedly ... about 3 times. The secret is to use water that is about 180'F or 80'C. Let the tea steep for about 3 minutes. Do not remove the leaves from the cup. Once the water level is low - add more water, and so on and so on ... until the flavor of the tea is exhausted (take a small sip to test the flavor).
Alternatively, scoop 2 to 4 teaspoons of tea into the teapot, pour in boiling water that has been freshly drawn (previously boiled water has lost most of its oxygen and therefore tends to be flat tasting, filtered water is better), steep for 2 to 4 minutes to taste, stir (virtually all the leaves will sink), pour into your cup but do not add milk or sugar since green tea is enjoyed 'straight-up'.
It is not a science, but I hope it gives you a base to start in your own experimentation =) It boils down to taste and preference.
- Athooya
TeaDave wrote:
No, please don't. That's way too hot and way too long. Follow Rick and Lew's recommendations instead.
--crymad
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