Practical “Sencha” Japanese Green Tea brewing technique
A lecture for how to make three cups of Sencha green tea by M. Higashi. There are several way to make a cup of Sencha, but the most of the instructions are based on “Japanese condition” and lack the measuring method, which confuses the people living in other counties. This instruction is using very basic, traditional, and also practical way for the people who live in western countries. For more information, please check BASSARO website. www.bassaro.com
I supposed a Canadian uses metric system.. Centilitre is commonly used for the amount of beverages in Europe. Please just multiply it by 10 and convert to millilitre in your head.
1/100th of a liter, or 10 milliliters. 1/1000 is a milliliter.
hey, thanks for the video. I know a 12th generation tea master who has the same open kyusu as that, maybe i’ll get one
A hundredth of a litre
I was impressed with this video until 6:18 when you touch the leaves with your fingers. The oil from your skin will affect the way the tea tastes. You seem to know what you are talking about, so why did you do that?
I suppose there are many other things you should take care about rather than that small thing. Clean and dry hands have little sebum.
Some high end Japanese tea has to be picked by hands, and there is still the tea processed by hands. In National tea jury, evey inspector touches the crude teas before brewing.
lol, when I first saw this video, I thought the same thing!
Yeah, some teas are still picked by hand, but that’s before the washing stage of the processing of the tea.
Search Youtube “temomi”, this is the final processing for tea by hands.
why do you warm the cups?
Simply because drinking tea warmer, also cooling down the water for brewing.
thank you very much, great video!
i have purchased organic Japanese sencha tea. it tells me to have the water temperature at 178F ,
do i first set the temperature then porn in the leaves for 40sec wait
I suppose 178F(81C) is a little bit too hot for good Sencha. Oganic Sencha tends to have less source of umami (a sort of rich sweet taste, refer in wikipedia) than conventional one, so sometimes it is relevant to brew in shotre time in hotter water.
Thank you. Your video is helpful.
Dude, almost everything we do or make we touch with our hands. Not everything is sterile or clean, even the machine that processes them are not 100% clean. Besides that, the world if full of germs and microorganisms, even in your mouth. So as long as his hands are clean and dry then it should be just fine. if you want, go look at people cook or in fast food restaurant, but you people are still eating it, and so do you, so just ignore that little stupid thing.
If you are just a beginner in making tea, do you recommend using a thermometer for measuring water temperature?
本当にありがとう! Thank you very much for this video. I live in Hawai’i and am growing my own tea – currently I have Yabukita and Benikaori Cultivars. Do you know anything about processing freshly harvested tea leaves into Sencha? Let me know if you are ever visiting Maui Hawaii and I can show you my farm. Your english is very good! Aloha.
If you do not have enough confidence, I do not suppose you should hesitate to invest thermometer. It’s not a big investment.
If you are interested in processing Sencha, I can introduce you some skilled processor who can give you free training.
That would be fantastic. I have a flush that I will be harvesting next week and would love to try a small batch of sencha. Aloha from Maui.
わ～～～ すげい～！ 説明してくれてありがとう！ そんなタイプの説明ずっと捜していたんだから。
I read that water for any tea should not be cooked. The oxygen content would be lowered causing the tea to have less flavour. What do you think about this?
Hello from France, Nice tea lesson:)
The white teaspoon first shown with the tea leaves are those common in Japan? A vendor I order from occasionally throws one very similar looking spoon in with orders. Otherwise Great Video.