Green Tea Forum

Seedillume · Posted: May 25, 2008 8:24 am Post subject: Shincha Miyabi

I notice the new O-cha labels on the packaging...they include brewing instructions...minus the Miyabi. I realize the brewing instructions greatly depend on personal taste, leaf, etc., but every time I look, I see another new set of "guidelines."

So I am after another set of guidelines. Could someone offer me a guideline for Shincha Miyabi? I tried 1 teaspoon (a little over leveled and a little packed...I don't have a scale), 165°, 1.5 min. The smell was great, taste was very light (maybe I am getting used to the taste of green tea?), but the color seemed mostly yellow with some green.

Based on passed descriptions, I got the feeling that it should look more like what Kevin received in the brewing Midori thread. I have read what Chip said in the Miyabi thread. I am wondering if my results are what Miyabi should be or perhaps the results of this years harvest.

I am not sure if I should adjust the brew time or the temperature? I am using the Handy Teapot. It holds about 6 oz. with the displacement of the tea. Since I don't have a scale, I am always concerned with the amount of tea I am putting into the pot. I am starting to get the feeling that I probably prefer strong tea. I also got some Fukamushi Shincha, but I haven't tried it yet.

Ryan · Sensei Joined: 19 Jul 2005 Posts: 475

First off, a teaspoon is very subjective. If you're using a traditional Japanese scoop, a teaspoon may contain a great deal more tea than a teaspoon used for cooking.

Put another teaspoon of tea in the pot. I always brewed my Miyabi for 2 minutes, not 1.5. But 165 F is perfect for this tea.

olivierco · Brown Belt Joined: 01 May 2007 Posts: 68 Location: France

For sencha, I never go above 1.5 min and use shorter times for shincha because I use more leaves (ca 1g/oz). It gives me a tea right to my taste.

You have to experiment a little finding the parameters that are right for you.

As Ryan wrote, 165°F is OK (though I use lower temperatures with a preheated teapot), use more leaves (or less water) and adjust the steeping times in consequence.

Ryan · Sensei Joined: 19 Jul 2005 Posts: 475

Many ways to skin a cat. Also, many ways to make your sencha.

I just finished off a bag of Hosen from Ippodo. I really enjoy this tea, has such a signature taste. Most recently, I've been brewing it at 4 grams per 5 ounces at 173 F for 1.5 minutes O_O

Makes a nice thick chewy cup. But it can be brewed in other ways too, successfully.

Be like water...