How Did This Start
My first tea set included a large kyusu, and four yunomi. I’m almost embarrassed to admit that when I first started drinking Japanese greens, the amount of tea leaf I would use would be one tablespoon per two cups.
It wasn’t long before I got the hang of brewing, and increased my leaf to water ratio. This lead to some of my most memorable brews.
I got to this state of amazing brews by gently increasing the amount of leaf. Adding a little more always made the tea taste more flavourful and robust.
When Things Started Going Wrong
This all happened over a time span of a few years, so there wasn’t a particular turning point. However, I noticed my taste in tea changing.
Initially, I had no bias towards asamushi or fukamushi sencha. In fact, my first taste of authentic Japanese tea was of asamushi. But after a while, I became more focused on the deep steamed side of sencha. I feel like this was because I found the lighter steamed options too light, and lacking in flavour.
Getting Back on Track
I cut the amount of tea leaf I was using in half. At first, this tasted rather bland. My taste buds weren’t accustomed to the lighter taste. But after a while, I noticed more subtleties in the flavours of tea.
Does Anyone Else Need to Cut Back on Tea Leaf?
As the co-creator of AJ-GT, I feel that I should be more infallible. I feel embarrassed to admit that I had brewed with too much leaf for a long while. However, I feel it was important to admit this because I believe other tea drinkers may be in the same boat.
Have you noticed your leaf to water ratio increasing? Does the lighter taste of asamushi not do it for you anymore? Try cutting back your leaf. At first, it will make your brews taste too light, but stick with it for a couple weeks. Maybe you’ll rediscover your favourite Japanese green tea. 🙂