~ Avoid leaving the tea leaves in the teapot after the infusion. The Japanese strongly believe that the last drop of tea, also called the 'Golden Drop', tastes the finest.
~ Sencha yields its ultimate taste when brewed for a shorter time in comparison to most other kinds of green teas. If you were to brew your sencha tea for too long, the astringent and bitterness may overpower the umami-ness of the tea profile.
~ Don't underestimate the difference between tea brewed at 70°C and 100°C. The taste can be vastly different.
~ For the second infusion, a higher water temperature is recommended for nutrients to be extracted.