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Sencha is undoubtedly the most popular tea in Japan, and is considered to be one of the most aromatic and delicious of all green teas.
High quality Sencha green teas yield their best flavor when brewed with well below boiling water, and for less time than most other teas.
In other words, if you brew with water that is too hot, your the tea will end up tasting bitter.
|Flavor:||Mildly sweet and aromatic|
|Brew Temp:||Simmering (not boiling) water. 70-77 °C (160-170 °F)|
|Brew Time:||About 1-2 min|
|How Much Tea:||1 tsp per cup (2-3 grams per 120 ml cup)|
Hint: It is best not to use an infuser. Loose tea leaves move more freely and make better contact with water, allowing for richer extraction of goodness and flavor.
1. Add tea leaves to teapot. One tsp per cup.
2. Add near boiling water to each cup. Let water in cups cool for 2 min.
3. Pour water from cups into teapot. Brew for 1-2 min.
4. Serve and enjoy!
If your tap water tastes bad, then so probably will your tea, regardless of its quality!
You should use fresh, good quality water without a lot of minerals (but not distilled water) to get the best flavor out of your tea. If using tap water, let it run cold for at least 10 seconds before using it.
Japanese green teas (and indeed all teas,) should be prepared in kettles made from a material that is as non-reactive as possible. The material your kettle is made of can chemically react with water, and cause contamination.
Aluminum kettles should definitely to be avoided. Aluminum is a reactive material which has been proven to cause toxic contamination. Glass, ceramic, stainless steel, enamel, marble or cast iron are excellent non-reactive, non-toxic materials.
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