Backlog from earlier today. The first time that I steeped this tea, I used 185 F water, which turned out to be too hot. While the flavors were delicious, it was also a bit bitter. It didn’t help that the leaves were very fine and settled at the bottom of my mug, continuing to make the tea bitter as I drank it. Second time around, I used 165 F water, and it really did help with the initial bitterness. The problem with the leaves falling through and making it bitter were still there, though. I need to get a finer strainer.
Anyway, I really enjoyed this tea (despite the random bitterness) because it combines umami and vegetal flavors so well. Plus, it tastes clean yet a little thick at the same time. I find that true of most Japanese green teas, actually. Anyway, it is a very nice, sothing tea. I just hope I can find a better way to strain the leaves.
People who liked this
Comments
I have one like this – the mess is incredibly fine and it sits in the top of my cha hai. I found them in China Town for less than $2 http://www.aliexpress.com/item/Stainless-steel-tea-infuser-strainer-with-fine-mesh-for-teapot-tea-set-coffee-tea-tools-free/32259771913.html
Ooh, thanks for the recommendation!
I have one like this – the mess is incredibly fine and it sits in the top of my cha hai. I found them in China Town for less than $2 http://www.aliexpress.com/item/Stainless-steel-tea-infuser-strainer-with-fine-mesh-for-teapot-tea-set-coffee-tea-tools-free/32259771913.html
Ooh, thanks for the recommendation!