Watching my tea leaves relax 🍃😌 in room temperature water for a minute or so before I surprise💃🏻 them with hot water. (For more details about why I do this visit the My Green Tea blog)
I call this my “1/4 rule”. I fill 1/4 of whatever I’m using as an infuser, teapot, kyusu, with room temp water let is sit for a minute or so to give thanks, and observe the leaves relax, simply add my hot water to get an optimal temp of 160-170 degrees F (70-77 degrees C).
In the event that you don’t have a hot water temperature reader/device accessible the “1/4 rule” comes in handy. You may certainly switch up those sensitive variables by adding/decreasing tea/water quantity, tinkering with water temperature, or increasing/decreasing the steep time.
Many people actually miss-brew Japanese green tea, especially Sencha because people forget how raw green tea is, relative to oolongs and black teas. Steeping Sencha, in scorching hot water will incinerate your leaves as well as most the health benefits 👎😱that make it worth while to drink. And though it still offers cancer fighting proteins known as Catechin, we miss out on the vitamins, minerals, polyphenols and antioxidants that make green tea so healthful.
You may re-brew a good quality Sencha up to 5 times (though my parents might kill me for suggesting that, I find that our Sencha is exceptionally good, full bodied, -especially this year’s crop!)
The variables to making a wonderful cup of green tea are so sensitive (as mentioned above: quantity of tea/water, temperature, etc) but we promise the trick is just to simply be attentive and aware of your process. Took me at least 10 mistake brews to enjoy my “perfect” cup. But don’t forget to not let your precious tea go to waste, as there is still loads of Catechin 👊🏼 in your uber bitter Sencha. So the My Green Tea family encourages you to take time. Make time. For tea time🍵💚. Make it a ritual to figure your own balance and sustain it. 💗