Brew Guide - Sencha with matcha

Use 80 degrees hot water for sencha with matcha 12 pieces tea leaf.
The water must not boil for a long time, as you boil the oxygen out of the water.
Use the tea leaf several times.
Brewing time:
1st brew: 1.5 - 2 minutes

Store dry and cool.

And/or

“Cold brew”

Brew sencha with matcha 12pcs in cold water. Use 1 tea leaf for 1 liter and let it steep for min. 30 minutes. Lightly press the tea leaves after 30 min., so that the fine color and aromas are released.
If you need to go quickly, you can use 2 tea leaves for 1 liter, and the tea is ready after 10 minutes.
The tea can also be steeped overnight without becoming bitter. Can keep freshness and the nice green color for 2 days in a jug with a lid.

Store dry and cool.

Sencha

Over a third of all that tea that is produced in Japanese tea gardens is sencha. Making sencha is a finer job. The leaves for sencha are cooled to approx. five degrees after steaming and drying, which produces the round seaweed taste. Finally, the leaves are rolled four times. First and second time with dry heat, third and fourth time while cooling.
Light, clear, fresh flavor.

Sencha should be brewed in a small teapot and served in a small cup.
Take the kettle off at the same moment the water starts to boil. Use two to three grams per cup (20 cl.), and pour the water over when it has cooled slightly (80 – 85 degrees).
Let the tea steep for approx. two minutes. Serve the tea when the desired strength is achieved. The tea leaves can be reused two to three times with gradually extended steeping time.