Month of Tea Brewing 2017 – Day #27
Sencha – Japanese Green Tea
Sencha is the most well-known and most popular of all Japanese green teas. What few people realize is that there are many different grades of Sencha. It is, by no means, a one-size-fits-all.
A high grade is usually steamed (vs pan fried) to halt the oxidation process, preserving the rich green color of the leaves. Sometimes there is a sheen – especially on hand rolled leaves.
This tea is from the Shizuoka prefecture of Japan on the Pacific coast. This is the same prefecture as Mt. Fuji.
Dear New Tea Sipper,
As you widen your interests and experiences with teas and tea brewing, you may find that your favorites fall into two general categories:
- every day teas with your most comfortable brewing equipment
- special occasion teas and higher-end teaware
This Sencha is one that I always keep on hand. It reliably and consistently makes my day. And the glass kyusu is one of the workhorse teapots in my collection. It’s one of those that fit comfortably in my hand with thick glass walls to keep the tea warm as it steeps. I love watching the color develop and appreciate the mesh screen basket that easily traps the leaves when I pour. The volume of liquor is just enough to decant into one of my large mugs or two smaller cups if I’m sharing.
Have a wonderful sip today,
Japanese Style Teapot
The Kyusu-style Japanese teapot is usually a shallow bowl with a single side handle coming straight out from the side – not curved down like a Western-style teapot. And there is a shallow spout opposite the handle; just a small form on the side to cleanly pour the tea. Not exclusive to Japan, you frequently see these in Korean teaware (both antiques and modern) and as a modern Western style.
Mugs like the one used in today’s video may seem unusual as an Asian teacup – we’re more familiar with the small sipping cups. But the little figure climbing the side of the mug makes this one a delight.