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No, this isn't a thread about J. Sheridan Le Fanu's masterly short story, "Green Tea," about a man haunted by the imp of suicide in the form of a demonic monkey. This is about the hot beverage popular in China and consumed on a regular basis by Steven D. Greydanus, to whom I now reach out. I've heard a lot about the glories of traditional Sen-cha, so I recently decided to buy a bag and try it for myself. So far, my efforts to brew a delicious cup have failed spectacularly. Instead of that rich green stuff I glimpse in pictures, I get a thin, virtually flavorless, colorless liquid, unworthy of a selfie. What am I doing wrong? Is the boiled water too hot or too tepid? Am I steeping for too long or not long enough? Should I use a tea ball or just let the leaves soak and strain afterward? I need answers, and so I turn to the master. Won't you help me, SDG?