Green Tea Forum

geoff · Uh, Can I Add Sugar? Joined: 10 Jun 2007 Posts: 3

I have heard that for some green teas it is normal to retain the leaves in the cup while drinking rather than filtering them out before drinking. Of course this is done with Matcha, but I am thinking of some chinese teas (dragonwell, etc.) in which this may be normal. Is this true? Is it ever practiced with Sencha?

Chip · Posted: Jun 10, 2007 1:53 am Post subject:

Welcome Geoff,

This practice is very common in China and may be the brewing method of choice there.

For sencha and any infused Japanese tea, I find it hard to believe that this would be done, first of all because Japanese green tea is steamed and as a result much more potent in flavor. Go to long though, and you will have a nasty brew. Also, the finer particles makes it less practicle.

Photiou · Posted: Jun 10, 2007 2:59 am Post subject:

I have used that method for whole leaf teas while at work. Tea leaves will fall to the bottom of the cup after steeping. The brew will get stronger on the bottom of the cup but one can always add more hot water.
It is better method than using tea bags but I do prefer tea steeped in a proper tea pot.

With broken grades it does not work as well, there will be some floating particles.

cyens · Uh, Can I Add Sugar? Joined: 30 Aug 2007 Posts: 12

I never use a different method that leaving my leaves in. But I gotta to say I only use chinese green tea with larger leaves that fall down to the bottom.

I'm so used to this technique that, when I try the technique were you remove the leaves from the cup, I just fell like something is missing.

Embarassed

yeah... I know... I know... Embarassed

Chip · Posted: Aug 30, 2007 11:27 am Post subject:

cyens · Uh, Can I Add Sugar? Joined: 30 Aug 2007 Posts: 12

I see... Once someone gave me a sample of gyoruko tea and I left the leaves in and I realy hated-it. I think now, by reading all these precaution you guy take, I need to give it a second chance...