House Sencha

Session A: 3 grams tea in 5 ounces of 205 degree water for 5 minutes
Session B: 2.5 grams tea in 6 ounces of 176 degree water for 1.5 minutes
Appearance Session A Session B
Dry Leaf: thin strips, dark green with same
few pieces of yellow
Infused Leaf larger pieces with rough edges same
that support CTC process
Liquor: light yellow darker tone yellow

Aroma
Dry Leaf: fresh grass same
Infused Leaf: steamed spinach same
Liquor: vegetal same

Liquor Flavor/Mouth Feel
Hot: astringent bitter
Cool: earthy bitter more even with just a hint of possible sweetness

Finish & Overall Impression: I can’t imagine purposely making this tea to sip for pleasure. I accept that this is a learning experience and my taste will evolve. The extremes with temperature and steep time are to bring out the characteristics so students can more readily experience the flavor. They were very harsh. I’m hopeful that steeping at lower water temperature and for shorter time will have the tea be more agreeable to me.

Next Time: Decided to try again sooner than expected on June 9, 2015, as my first tea pet arrived. It’s nice to know she will be part of all my cuppings.

Session C: 0.7 grams (0.5 teaspoon) tea in 5 ounces of 150 degree water for 1.5 minutes.

Appearance of Liquor: very pale yellow
Aroma of Infused Leaf and Liquor: outside on sunny spring day with fresh cut grass
Liquor Flavor/Mouth Feel: Very unassuming; like water with a hint of vegetal flavor. Thin.

The Next, Next Time: I think I can handle more flavor so will go for 1 teaspoon tea in 5 ounces of 150 degree water for 1.5 minutes.

I did these cuppings using a pocket thermometer because I believed it to be a classic/traditional approach. I am uncomfortable with the accuracy, especially with Session B. I will use my variable temperature Bonavita with next cupping for comparison.