Drinking this for the second time, decided to change up the steeping a little bit.
Still used 5g for 90 or so ml of water. Instead of brewing it and pouring it out of the gaiwan as usual, I just stuck the strainer into my gaiwan, poured the leaves in there, poured water over and let it steep like that. I guess because of how fine these leaves are, they mash together and block the liquid really easily if I try to do what I would with other leaves.
1st: ~60 seconds at 70C
Still has that great umami flavor and it’s a bit more moderate instead of as in my face as it was yesterday.
2nd: ~10 seconds at 80C
About the same taste I got during this steep yesterday.
3rd: ~30 seconds at 80C
Also about the same as what I got on the same steep yesterday. The flavor is continuing to gradually mellow out. I’m noticing these leaves are super absorbent. They end up holding a lot of the water that I pour over them, so I end up pouring less water than I intend to, as I don’t notice it getting soaked up until after I’ve looked away for a while.
4th: ~30 seconds at 90C
Still getting some umami notes this steep, along with the bitterness that one would eventually expect. I forcibly pushed the rest of the liquid out of the leaves for this final steep, so I’m sure doing that brought some more of the bitterness out. I’ll give saving these leaves for lunch a shot today, too! Overall, I think I liked the way I steeped yesterday better.
Flavors: Green, Spinach, Umami, Vegetal
