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“After drinking this last night with to many leaf or to long a steep, i had to try it again this morning! Using a bit less leaf and dropped the infusion time with 30sec. The result is a cup i like...” Read full tasting note
“Sencha is a breakfast tea in Japan. After your first cup you will know why! A true ‘eye-opener’ which,from all the teas that I’ve ever drunk in the morning, this is coming the closest to coffee. I...” Read full tasting note
This Sencha comes from the Kyoto prefecture of the Uji area of Japan. A delicious introduction to Japanese green teas.
Sencha literally means “roasted (煎) tea (茶)”, however, the process by which sencha is created differs from Chinese green teas, which are initially pan-fired (and could probably therefore more accurately be called “roasted” teas).
Japanese green tea is first steamed for between 15–45 seconds to prevent oxidization of the leaves. Then, the leaves are rolled, shaped, and dried. This step creates the customary thin cylindrical shape of the tea. Finally, after drying, the leaves are fired to aid in their preservation and to add flavour
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After drinking this last night with to many leaf or to long a steep, i had to try it again this morning! Using a bit less leaf and dropped the infusion time with 30sec. The result is a cup i like far more then first. My first time infusing this i noticed a very sharp taste, thats more rounded and grassy now… better in my opinion :) So i’m upping the score a little bit!
Sencha is a breakfast tea in Japan. After your first cup you will know why! A true ‘eye-opener’ which,from all the teas that I’ve ever drunk in the morning, this is coming the closest to coffee.
I would not suggest to drink it on a empty stormach as it could cause slight nausea.
Keep the brewing time under 1min, 30 sec for the first two brews. After you can go higher with the water temperature and extend the steeping time. But depends on the quality of the leafs. Some can take 5 brews. Others only 3.
