While I miss my morning matcha ritual, I am still able to enjoy a descent cup of sencha. Sitting on the porch of our hotel room overlooking Del Monte Golf Course in Monterey, I am currently sipping organic sencha Okuyutaka from Yuuki-Cha, brewed directly in Nakahara hagi cup using the finum brewing basket. No kyusu, scale or thermometer (the later I rarely use any way); just eyedballed the leaves and used hot water from the hotel's club lounge for a quick steep.
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