Why my sencha kept tasting bitter
For a year I brewed green tea with water straight off the boil. Letting the kettle rest for three minutes, down to roughly 75 °C, changed everything.
Quiet Kettle
A small notebook about loose-leaf tea and slow mornings.
Gongfu brewing without the ceremony
A small pot, more leaf, shorter steeps. You do not need a tea tray or a special table, just a timer and some patience.
Storing tea in a small flat
Opaque tins, away from the stove and the spice shelf. Oolong forgives a lot; delicate greens forgive nothing.