Patrick Heinze wrote:

As for infusion, I'd sugest something around 2 minutes with 60-70
centigrade. To cool, and your tea will taste flat, to hot and it will
get bitter. For the following infusions, I usually give 30 seconds each.

This, of course, is only good for sencha. Also you want to experiment a
little, since your sencha and your likings might differ a lot from my
sencha and likings, respectively.

ciao
Patrick

--
"But please remember: this is only a work of Fiction.
The truth, as always, will be far stranger"

Arthur C. Clarke, 2001 - A Space Odyssey

Patrick Heinze wrote:

As for infusion, I'd sugest something around 2 minutes with 60-70
centigrade. To cool, and your tea will taste flat, to hot and it will
get bitter. For the following infusions, I usually give 30 seconds each.

This, of course, is only good for sencha. Also you want to experiment a
little, since your sencha and your likings might differ a lot from my
sencha and likings, respectively.

ciao
Patrick

--
"But please remember: this is only a work of Fiction.
The truth, as always, will be far stranger"

Arthur C. Clarke, 2001 - A Space Odyssey

On 06 Dec 2004 00:50:30 GMT, Tom wrote:

120?
For haw long?

I don't know, man, a couple of minutes. Bear gave me this advice. His take
on Japanese greens is that the more delicate they are, the lower the temp
needed. He suggested at least 120, or lower.

I tried it with this Yame gyokuro he sent me, and it was fantastic. Of
course, it was never very hot, but there was no bitterness, not really any
grassiness either. It tasted like apricots.

Ian
--
http://www.sundry.ws/
http://www.bookstacks.org/

Thanks for the suggestions. After playing around with temps and times I
did find that the sencha could tolerate higher temp, but the gyokuro
was noticeably better at lower temp. I increased the leaf amount due to
suggestions here and I got it just right, for me at least. It's
strange, with first flush darjeelings sometimes I find myself steeping
upwards of 4 minutes, which I still enjoy quite a bit. With these
Japanese greens, though, to get the true texture and taste it takes
some attention. Luckily, even making a below average cup is a fun and
you learn from it.

Well I did give it a shot, and you're right, the taste improved. They're
kind of like gunpowder, in that steeping too much of it or for too long a
time ruins the otherwise decent taste with too much of that taste. There's
sort of a sharp cliff past which the taste just becomes too much of itself,
you know?

I still like the whole-leaf teas though. Any whole-leaf Japanese teas?



"Patrick Heinze" wrote in message
...
Falky foo wrote:
Ok well I have a little left of each. I'll steep 'em cool and short and
give 'em another shot, since I've heard so much about them.

Do that ^-^
But please keep in mind that japanese greens will change their flavor
very rapidly after opening. So if your Sencha is older than, say, 2
months, it might be better to get a new pack.

As for infusion, I'd sugest something around 2 minutes with 60-70
centigrade. To cool, and your tea will taste flat, to hot and it will
get bitter. For the following infusions, I usually give 30 seconds each.

But if you don't like the grassy taste, then japanese greens maybe are
just not your thing ^-^

ciao
Patrick


--
"But please remember: this is only a work of Fiction.
The truth, as always, will be far stranger"

Arthur C. Clarke, 2001 - A Space Odyssey

Well I did give it a shot, and you're right, the taste improved. They're
kind of like gunpowder, in that steeping too much of it or for too long a
time ruins the otherwise decent taste with too much of that taste. There's
sort of a sharp cliff past which the taste just becomes too much of itself,
you know?

I still like the whole-leaf teas though. Any whole-leaf Japanese teas?



"Patrick Heinze" wrote in message
...
Falky foo wrote:
Ok well I have a little left of each. I'll steep 'em cool and short and
give 'em another shot, since I've heard so much about them.

Do that ^-^
But please keep in mind that japanese greens will change their flavor
very rapidly after opening. So if your Sencha is older than, say, 2
months, it might be better to get a new pack.

As for infusion, I'd sugest something around 2 minutes with 60-70
centigrade. To cool, and your tea will taste flat, to hot and it will
get bitter. For the following infusions, I usually give 30 seconds each.

But if you don't like the grassy taste, then japanese greens maybe are
just not your thing ^-^

ciao
Patrick


--
"But please remember: this is only a work of Fiction.
The truth, as always, will be far stranger"

Arthur C. Clarke, 2001 - A Space Odyssey