80

I haven’t drank many senchas, and those which I’ve drank were low quality ones, so I can’t compare it with something good.

I’ve steped this tea with 80ºC and 70ºC and 15-20sec steps (5gr).

The 80ºC ones were grassy, strong and a bit bitter (it was like that robustness with a hint of bitterness.

The ones at 70ºC became more gentle, grassy, no bitter, with a sweetness touch. Quite good.

Flavors: Grass, Sweet

Preparation
160 °F / 71 °C 0 min, 15 sec 5 g 3 OZ / 80 ML
MrQuackers

As a standard, I use 10g of green tea, to 200 mL of water. The temperature will vary depending on the type of tea and how mellow a flavour that you want.

Cold brewing is also an option.

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MrQuackers

As a standard, I use 10g of green tea, to 200 mL of water. The temperature will vary depending on the type of tea and how mellow a flavour that you want.

Cold brewing is also an option.

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I love every kind of tea, but my ABC are:

-Black: for a good shot in the morning, I love assam ctc and strong english breakfast (both with milk).

-Green: for spring and summer are the best in my opinion, I love Long jing and an ji bai pian.

-Oolong: For those days when you need something not to strong and not to weak. Nothing like Darjeeling and Nilgiri oolongs.

-Pu erh: For autum and winter. I love shou pu, I love it to be mellow, medium bodied or with chocolate notes.

I also have this blog where I upload some reviews of what I drink: http://finetealeaves.com/

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