Renowned for its quality and taste, I decided to try this although I am leaving for Japan in about two weeks and should really be consuming the tea I already have.
As I am not a big fan of the “official” way of making sencha, I always use less tea than normal, about 1 teaspoon per 2.5 dl. I usually works fine for me, but this time it came out really weak.
Increasing the amount of tea to 2 teaspoons to a 3.5 dl in a traditional Japanese teapot seemed however to do the magic!
A wonderful, round taste with a somewhat bitter touch.
Preparation
160 °F / 71 °C
2 min, 0 sec
