Kensanata blogs briefly about their preferred method of Brewing Sencha Tea, in the same vein as my "A Very Quick Introduction to Japanese Tea Brewing".
Some of the process/philosophical differences are interesting, and I want to explore that.
- Let it steep for 40–60s for the first cup.
- Let it steep for 10s for the second and third cup.
- Let it steep for 20–30s for the fourth cup.
this shorter steeping after the leaves have hydrated and opened up is not something I've tried before, and frankly it makes sense. I usually use progressively cooler water to balance the opening, I guess? I want to try this.