ฝัง
- เผยแพร่เมื่อ 7 มิ.ย. 2024
- Here's our run through on brewing sencha in a kyusu, with a brief guided tasting of Matsuba, our sencha of choice for this video.
Sencha Brewing Parameters:
3-4g of tea per 100mL (~3.4oz)
70-80°C (158-176°F)
1st Infusion: 60s
2nd Infusion: 0s* (as short as possible)
3rd Infusion: 45s
I strongly recommend weighing your tea instead of using a spoon to measure, at least until you're experienced at eyeballing different tea amounts, but generally speaking, one heaping teaspoon of sencha is roughly 4-5g
You can read my written guide here: www.tezumi.com/blogs/tezumi-i...
As well as more details on how temperature affects sencha here: www.tezumi.com/blogs/tezumi-i...
Tea and teaware Used:
Matsuba Sencha: www.tezumi.com/collections/se...
Gyokko 250ml Kyusu: www.tezumi.com/products/japan...
Porcelain Pine Needle Teacup: www.tezumi.com/products/japan...
Links:
www.tezumi.com
Find us here:
Instagram: / tezumitea
Twitter: / tezumitea
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I hope you will make more videos. It was as informative as it was a pleasure to watch. Thank you.
Thank you! Glad you enjoyed it 🙏
It was a really enjoyable video to watch! Very informative and also very relaxing and soothing, thank you for it :D
Informative and enjoyable
Would love a video about brewing sencha/gyokuro with houhins
Can do! Thanks for the suggestion!
Thank you for sharing!
Thank you for watching!
I was watching your video and wondering about something. I use to drink black tea a lot, most of the time I brew for 3/4 minutes and use my water right after it finishes boiling, but I always have belly pain after drinking tea, or have to pee a lot lol. But I still looove the flavour so much.. I'm wondering if you know if the japanese way of making tea like you do in this video (or the gong fu method) helps with having less belly pain ? I would still love to explore drinking tea, but stuck with belly pain and wondering if I should invest in a kettle like you that measures temperature or a new way to make tea. Thanks !
Beautiful video. Thank you very much.
This is absolutely what I want to learn👍👍
lovely video...well made...thanks
Thank you!
Awesome session/video! I enjoy the vibe. What scale is that, one with the timer? Would you recommend it?
It's a pretty affordable scale you can pick up for under $20 with various brand names on amazon (search "espresso scale with timer"). While they're not as nice or as featured as fancy scales, they're cheap, quick, small, and accurate, so I quite like them
Great Video! Watched it while brewing some older left-over shincha in a glass pot (i know don't judge me too harshly for leaving shincha undrunken :D )
Thank you for the video and welcome! You have a great commentating voice, keep up the great work. 😊
Enjoyed this video demonstration. Any reason for using a 250ml kyusu to steep 100ml of tea? Would the tea taste different if you brewed the same amount in a smaller pot?
Nope, I just had this kyusu on hand because it's versatile. If you're just brewing 100ml, then a 100ml kyusu would be perfect. That being said, I do find it easier to use kyusu under their max capacity rather than filled up to the brim, as that way they are easier to pour without dripping
@@tezumitea Very helpful, thanks. Looking forward to more tea videos from you!
@@tezumiteaI learned this the hard way after buying cups and kyusu of equal volumes and regularly overfilling the kyusu when I use my cup as a measuring device.
I typically use higher leaf to water ratio, more like to chinese gongfu tea, about 1 gram per 20ml, but based on the volume of the vessel versus weighing the water. Do you always weigh the water or was it just for demonstration purposes? And in japanese tea ceremony is not typical to completely fill the brewing vessel?
Sencha is very adaptable with brewing, and I do also enjoy a higher ratio sometimes (especially with higher-grade teas at a lower temperature). In senchado (煎茶道 - sencha/loose-leaf Japanese tea ceremony) they typically do not fill the entire brewing vessel, but there are many different schools and styles (for example, some add water first then leaves). For regular brewing, if it's a vessel I'm very familiar with, I won't measure the water as I know the volume well enough. But if its a tea that I'm sampling or brewing more carefully, I'll weigh the water
What is your kettle made from? Also does the kettle keep the temp at a constant temp which you've set?
The one I'm using here is stainless steel and has a hold temperature function which is pretty handy
Do you ever steep with the lid off? How about using the cup to measure your volume of water? This video left me thirsty for more 😂
Yes, especially with gyokuro or higher-grade senchas that enjoy lower temperatures. I usually use my cups to measure water actually, it's definitely a classic technique
@@tezumitea okay thanks! I did love this video and would appreciate a similar attention to single batch gyokuro and general tips on genmaicha! I'm also super interested in the regional varieties of sencha!
I do 1:15, 1:00, 2:00 and 3:00. I like my Sencha strong.
And how many grams in how much water?
0.5 to 1 gram per 30ml, depends on how strong you like it
Could you please explain why is the second pour straight away while the third is 45 seconds of steeping before pouring? Does this recipe or technique work with all kinds of sencha? Fukamushi, Kabuse, kukicha, shincha, gyokuro if preferred?
Could you make some videos explaining how to also brew different kinds of teas like white, oolong, black, hojicha, and pu-erh? And the different types of each kind?
I’m new to the world of tea and I’m finding it hard to learn about this. I’ve seen some TH-cam channels like NioTeas but he’s crazily biased and thus not so much informative. You obviously are so much sophisticated since you’re a chajin, so please teach us since the tea world isn’t as big as the coffee world, meaning there aren’t as many people to learn from like there are about coffee.
The primary reasoning for the short second steeping is that the leaves are still somewhat steeping in the little liquid that remains after the first infusion. You can steep a little longer but I (and others) have found that keeping it short for the second infusion is best. By the third infusion, the leaves have already released a lot of their flavour, hence the longer steeping time.
While you can use this method with other Japanese green teas, you can make even better tea with some adjustments. For example, with fukamushicha, the broken leaves mean that shorter infusion times (e.g. 30s) work better. For kabuse and gyokuro, lower temperatures and longer steeping times (e.g. 50-60C and 120s) are idea. In depth brewing videos for all of these styles are on our to-do list!
Thanks so much for the kind words! One of our goals is to bring a lot of Japanese tea education into the English-speaking world as there is a lot of information out there that isn't accessible to those who don't speak or understand Japanese.