Recommendations on how to brew it?

Like sencha...not that critical. I liked the aroma.

I am just having a little trouble with it. And whenever I don't get the results I expect, I've learned to blame my skills first rather than the tea.

First Try: 6.5 grams per 7 to 8 oz of water at 170 F (preheated) for 1.5 min.

Second Try: 9 grams per 7 to 8 oz of water at 170 F (preheated) for 1 min.

I am not getting a lot of flavor, but maybe I'm just not used to asamushi. So any ideas, less tea, hotter water? Cooler water?

edit: now that I think about it, I don't know if I ever had an asamushi, I seriously could just be expecting something different.

Okay, I went and re-visited this today, didn't turn out as good as before. Here's what I did today...

5gm Surugawase green tea, in 7.44oz water, brewed at 70 C (158F) for 1.5 minutes. This baby is a bit astringent, oh yes, need to revise that on the site.

5 grams is a little high ( @ .67 grams per ounce of water) so will try this again with 3.7 grams at 65C / 149F...

This is not really "asamushi", not sure where that idea came from. It's not fukuamushi either though....

Okay, I was thinking about using less leaf, so I'll do that tomorrow, and keep playing around with it.

I don't know why I thought it was asamushi.

Okay, I just made it again, this is a fussy one.

3.9 gm to 7.5oz water (.52 grams per oz), brewed at 60C for 75 seconds. Less astringent, not strong enough flavor. This one has a real nice aftertaste though.

Let's see... I'm thinking 4 grams, same temperature, but for 1 minute 45 seconds. Will try again...

Okay, now it's still not perfect, hmmm....

Raise leaf ratio to 4.5 grams (.6 grams per ounce), keep temperature kind of low (I'm sticking with 60C on this one), brew for 1 minute 45 secs. Try that, let me know what you come up with...

Okay, think I hit the sweet spot, or very close to it. This is a fussy baby, no kidding. Will be interesting to see who can coax more flavor out of it without getting it too astringent. Great for you pro's but the newbies are going to have a hard time with it I think.

.45 grams per 7.5oz water (ratio of .6 grams loose leaf per 1 oz/29.6ml of water), brewed that at 63C (145F) for 1 minute, 40 seconds.

One thing you will notice about this green tea, it has a lingering aftertaste like no other I've had in awhile.

I've got one hell of a Surugawase caffeine buzz going on at the moment, lol.

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Funny, I was thinking it was asamushi as well. Not sure where we got that. Was it originally listed as asa on the site, I see it says chumushi now?

I am still awaiting mine. Hoping for it today so I can show you guys how to brew it.

Great to see a new sencha was added to the lineup.

Will be trying in the future. That's how I roll.

Okay, it turned out to be a couple of days till I could sit down to tea again. I just tried the parameters that Kevin reccomended above and I had more luck.

The I did notice any astringency this time, and there is a very pleasant, lingering after taste, but I'd still like to coax some more flavor out of it, so I am going to keep playing.

Thanks Keving, I think you have me going in the right direction now.

Okay, I tried again using 7.5 oz water, 145 F for a minute forty using 6 grams this time and had even better results. It was sort of creamy, and had just the barest hint of astringency that I like, gives the tea a texture on the tongue. There was more flavor as well, not as much as I'd like, per se, but I get the impression I've kind of already hit the sweet spot with this tea, or at least close to it.

I like it. It was a good learning experience, a challenge, and opened my mind to different ways of brewing sencha that I had not previously given much thought to.

I have recently seen several super low temp sencha, interesting. I will likely give 'er a go tomorrow. Too many distractions yesterday and today. I sense this one requires some practice and concentration.

Thanks for the input!

... I am going in ...

I can see the forum has gotten busier, more popular.

Cool.