Inspired by @mnw’s posting about , here’s what I’m drinking right now… this is Sincha Yame.
“Shincha … represents the first month's harvest of sencha … and is characterized by its fresh aroma and sweetness. … Use of the term "shincha" makes emphatically clear that this tea is the year's earliest, the first tea of the season. …Besides the fresh aroma of the young leaves, shincha is characterized by its relatively low content of bitter catechin and caffeine … “
en.m.wikipedia.org/wiki/Sencha

For very mild tea, I like to keep temperatures low, somewhere between 50°C and 70°C, first infusion 45–60s, second and third infusion 10s each, and then I usually find that it starts losing the green color and the taste I like. I don’t put a lot of tea lives into the little sieve because otherwise it gets really strong. How do you drink your sincha?

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Today a very simple : genmaicha is green tea with roasted popped rice, giving it a flavor of wood, or nuts. The instructions say 80°C for 3–4min but I don’t like bitter tea so I just steep it for 2min.
“… brown rice green tea consisting of green tea mixed with roasted popped brown rice. It is sometimes referred to … as "people's tea", as the rice served as a filler and reduced the price of the tea, making it more available for poorer Japanese.”
en.m.wikipedia.org/wiki/Genmai

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Today I’m drinking non-fancy green tea from Hubei province in China. It’s called E Xiang Cha and the shop tells me E is short for Hubei; Cha is tea and Xiang is … I don’t know. Fragrant? At least according to babelcarp.org. The shop had it in the 眉茶 category which babelcarp.org tells me is the eyebrow shape. I confess not looking at tea leaf shape too much. I let it steep for 2min at 80°C. It’s mild but lacks fruitiness to fill the void. Next time I’m going to try 3min.

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@kensanata I can’t have tea anymore and I miss 玄米茶 so much. It’s my favorite among favorites. 80° is a little high for me.

@Sandra I'd have to try. Since I'm drinking a genmai bancha, I figured going a bit higher was appropriate, but I haven't tried 70°C.

@kensanata I've tried recently some Pu-erh "cha" (in Portuguese Tea is also Chá, like in chinese) using the Gaiwan. I felt in love with that kind of tea.

@invisivel I had a lot of trouble finishing the Pu Erh tea I bought years ago. I felt it tasted like grandma‘s attic. 😅

@kensanata Not the same experience. I just mande it in the Gaiwan, using this method: water at 95 celsius, 7gr of tea. first water for just few seconds to wash the tea, then to the drain. Next adding water, waiting about 5 sec, and drinking. Each time I had 5 secs. The first is stronger, the nexts will get lither until no water left. Wonderul experience.

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