Tea Making - Week of Jan 27
Hello and welcome to my first entry to a series of blogposts related to tea making. With the academic semester starting, I picked up tea making as a hobby. I decided to wake up every morning to practice the art of tea brewing. Here are some pictures from the past week.
My usual tea brewing pot is this porcelain one.
Other times, I do use the French Press because it is so much easier to clean.
The standard Sencha I use is the Sencha Yamato by Homme Asakichi. It has a very strong aroma and umami if brewed correctly.
I poured into three cups all at once because if I let the water sit in the pot, it will become too bitter.
Another pot I like to use is this ceramic one I got as a gift from my uncle. It pours into a perfect serving for two people.
I tried pairing the Sencha Yamato with the chocolate-covered coffee beans I got from my Japanese language partner. The coffee beans are very strong on its own so the tea’s taste was totally overpowered by them.
Another day, another brewing
Woke up to a beautiful purple-tinged sky
After become somewhat amateurish at the Sencha Yamato, I moved on to Fukumushi Sencha (deep steamed). The leaves are very small so I had to use a French Press, otherwise it would become too hard to clean.
Here is a pairing I tried with some snacks I bought from a nearby Japanese cafe.
The sky was blue when I woke up.
Because the standard brewing method didn’t really work, I switched to using the Mille-feuille method instead. It gave a much more bitter taste.
You can see here that the tea is very murky. Very strong taste and bitterness.