I’m not sold on this yet, but from reading some of the tasting notes, it appears that it may take a lot of experimentation with the time/temp/amount of leaf.
On the advice of the tasting notes, I used 2 tsp of leaf and steeped for 2 min at 160°. This produced a brew that, while initially lightly sweet, quickly turns fairly bitter and leaves an unpleasant aftertaste.
Rating pending. Going to try a second, much shorter steeping now.
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You also may want to change the volume of water that you use. For these steeping parameters you may want to only use 4oz water. Another set of parameters you may want to try is 2oz of 140 degree water, 2tsp tea steeped for 2.5min. Hope this helps!:)
That’s quite little water for quite a lot of leaf! What effect would you expect that to have on it?
I expect a much better result. For more info on steeping parameters of Japanese greens, I suggest http://www.denstea.com/perfect_brewing.html
You also may want to change the volume of water that you use. For these steeping parameters you may want to only use 4oz water. Another set of parameters you may want to try is 2oz of 140 degree water, 2tsp tea steeped for 2.5min. Hope this helps!:)
That’s quite little water for quite a lot of leaf! What effect would you expect that to have on it?
I expect a much better result. For more info on steeping parameters of Japanese greens, I suggest http://www.denstea.com/perfect_brewing.html