Anybody tried this?
stePH wrote:
> >From the Tao of Tea web site's "Sencha" listings:
>
> For 'hot tea' style, rinse and warm teapot with hot water then add
> enough tea to cover the bottom (usually a large teaspoon full for a 6
> to 8 ounce teapot). Add a small amount of hot water (around 160 F),
> just enough to cover the leaf, replace the lid and allow the leaf to
> absorb the water forming a small 'pad' (20 to 30 seconds). Then fill
> teapot with more hot water and steep for just 5 to 10 seconds and poor.
> This style works well with stronger, full bodied Japanese teas such as
> deep-steam sencha and late harvest sencha. It provides a hot,
> full-flavored cup, drawing out the herbaceous, oceanic qualities of the
> tea.
>
> For 'sweet tea' style the first two steps are the same but instead of
> hot water, use room temperature or cool water to cover and moisten the
> leaf. After the leaf has absorbed the cool water (30 to 45 seconds),
> add mildly hot water (120 to 140 F) and steep for a little less than a
> minute. This style emphasizes the subtler, sweeter, floral qualities of
> the tea and provides many infusions. Because the tea steeps so slowly,
> different subtleties and aromas come out in each successive infusion.
> This style works best with fine sencha and gyokuro.
>
>
> stePH
> tried "sweet" last night with ToT's gyokuro
> --
> GoogleGroups licks balls.
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