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“Tried this with different, less drastic brewing parameters. 1st steep, 2m at 150F, then steeps of 20s, 40s, 75s at 175F. First steep was still quite tasty, and the subsequent steeps didn’t have...” Read full tasting note
Deep steamed Kabusecha from Miyakonojo city, Miyazaki prefecture. Below you can see the changes in color with each successive steeping. Because the leaves turn into a very powdery form as a result of the long steaming time, the leaves, as they are primed by successive steeping come out into the liquid tea.
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Yamane-En Tea Shop: Kakegawa Fukamushicha
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YunomiTried this with different, less drastic brewing parameters. 1st steep, 2m at 150F, then steeps of 20s, 40s, 75s at 175F. First steep was still quite tasty, and the subsequent steeps didn’t have that nearly overpowering astringency to them that made them a little tougher to drink. Made for a smoother overall session. Pretty good either way though.
