Sencha

Before I continue, props to MaryR for the thorough review of several types of Snowbud!

(to the entry!)

It's fun watching a tea evolve from one steep to the next. The first brew of Adagio's Sencha (yes, I'm still going through my Adagio teas) is a vibrant green. the next is a little more yellow. The third is much less green, and takes on a brown hue. The leaves change dramatically from dry, through the first steep, and after their flavor is spent. So what did I learn?

When I was still trying to decide which tea to make today, the folks in TeaChat were talking about green teas. It sounded too good to not have one today. Wes mentioned that Sencha should be brewed about 90 seconds for best results. I took his advice. I wasn't disappointed.

While I was gathering everything (I decided to have tea in front of the computer, so I had to bring everything to another room), I took the time to smell the dry leaves. They smell much like a summer lawn. Really. The scent evokes memories of lying in the grass when I was little. But it's not an unpleasant smell. The leaves' appearance is almost grass-like, with the leaves laterally rolled, compressed, dried, or whatever is done to get that shape. Just long and narrow, and a nice dark green.



The first time, I let the water continue heating for a bit, hoping the teapot wouldn't cool it too much, but it did. I've never gotten water above 180ºF in the kettle, and the room temp pot brought the water down to 133ºF. With the thermometer sticking from the spout of the teapot, it looks like I have a sick blow fish. It's quite entertaining. Any way, about two minutes after closing the lid on the teapot, I poured. The small leaves tend to pour with the tea, but the strainer catches them for the return to the pot! The liquor was a wonderful green. It's a great reminder that bagged tea hold nothing to lose. Of course, most bagged teas out there don't distinguish beyond being "green." the flavor? A little grassy, but still quite nice.

When I removed the lid from the teapot to pour the water for the second infusion, the strong smell of grass welled out. It was surprising, and told me this tea had more to offer! This time, the pot was warmed a bit, and the water stayed around 150ºF. The tea was poured about two minutes later (just over, actually) to reveal a yellower brew but one still flavorful. The grassy flavor had washed out a little, leaving the rest.

The third infusion, a little warmer, a little longer, revealed a less green and slightly brown tea. The flavor was a bit washed out, and I knew it's best not to brew more -- at least not expecting a really good cup of tea. The flavor retained a touch of grass, and added a little bitterness. It wasn't the kind of bitterness that leaves a dry sensation. It was more a detraction from the previous sweetness. It was a nice turn for the conclusion of this tea.

The leaves opened up nicely. They're a little chopped up -- I stress a little. Plenty of leaf surface remains, and the rehydrated contents revealed their veiny details. A few stems were among the mix, as well. Here's the final 'cup of tea."