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Japanese Sencha Green TeaIf you brew this tea correctly, its tangy sharp-edged flavor will also become your favorite drink. But if you overbrew it, it can turn immensely bitter. The same goes if too much of the dry leaf is used, or if the water is too hot. A fool-proof way is to wait two full minutes after you pour the hot water on the leaf to get a perfect cup of tea. The plucked green tea leaves are quickly taken for processing, steamed for approximately 30 seconds and then shaken in hot air and dried until, after being curled several times, they resemble green needles. This green tea is available in various qualities dependent on the harvesting stage of the leaves. But if you can afford a high quality one, be prepared for a treat. It has a light gold color. Its hunter green, needlelike leaves brew up to a delicate green liquor that is both sweet and cleanly astringent. The grades are numerous, and even the mediocre ones can be a delight, but if you can afford the better qualities, do yourself a favor and go for it! Sencha is referred to as a "guest tea" because of its high quality than bancha or hojicha. Sencha is excellent with sushi, grilled seafood, as well Italian pastas and pizzas.
Brewing Sencha Green Tea
1) Measure 2 teaspoons of Sencha leaves into a strainer and place in a mug. 2) Start heating 2 to 3 cups of cold, filtered water in a saucepan. 3) Water should be about between 160 degrees to 180 degrees. Then you can pour the water over the leaves. 4) Wait for 2 minutes. Don't leave and do something else. better yet, set a timer for 2 minutes. When the timer sounds, remove the strainer and pour the tea into another mug. Wait for 1 more minute and voila! You've got yourself a nice cup of sencha tea. Find a quiet corner and enjoy the flavor.
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