On 06 Dec 2004 00:50:30 GMT, Tom wrote:

> 120?
> For haw long?

I don't know, man, a couple of minutes. Bear gave me this advice. His take
on Japanese greens is that the more delicate they are, the lower the temp
needed. He suggested at least 120, or lower.

I tried it with this Yame gyokuro he sent me, and it was fantastic. Of
course, it was never very hot, but there was no bitterness, not really any
grassiness either. It tasted like apricots.

Ian
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