97
drank Gyokuro Kin by Den's Tea
44 tasting notes

Excuse me Gyokuro, where have you been hiding all my tea-drinking life? My first Gyokuro and, needless to say, I am happily in love.

This is my second time drinking it and tinkering around with the steeping time and temperature. The first time I killed it on the second steep by following Den’s instructions (180* at 30 sec). I should have known better from reading about Gyokuro and its low temperature preference, but sometimes I like finding out these things myself (and wasting expensive tea in the meantime).

This cup I brewed is deliciously buttery and sweet. Even onto the third infusion it’s holding onto flavor. I didn’t think I enjoyed sweetness in tea, especially green, but this is a different kind of sweetness- a mellow, buttery and grassy one. The first infusion was vegetal and grassy. The second infusion was probably my favorite, highlighting the buttery taste I can’t get enough of. The third was like the second, but less potent.

Steeping notes: 3oz. with 2 g
1. 145* at 90 sec.
2. 160* at 60 sec.
3. 170* at 90 sec.

Preparation
145 °F / 62 °C 1 min, 30 sec
Cole

One of my favorites! Whenever I’m craving some udon or Japanese food, I always turn to this. Can’t beat the umami and sweetness for the price!

Brittany

Agreed. Oh, and I used your notes as a guideline because I had I never brewed this tea before!

Cole

Hahaha, that’s great — I thought those numbers looked familiar :) This was the first Gyokuro I ever tasted, and it looks like it blew me away just as much the first time as it did you. I could ice and chug cups of Sencha all day, but there’s something special about a nice, thick cup of Gyokuro.

Brittany

Haha, I’m currently drinking sencha. I was sitting here thinking I should have just made a ton of sencha right now instead of a little cup. Gyokuro, on the other hand, is a type of tea that forces you to brew smaller quantities and just sip slowly. It’s going to be one of those teas I look forward to brewing in the afternoon and just unwinding with.

Kashyap

love gyokuro….even better to steep it into butter and baste salmon with it …yum

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Comments

Cole

One of my favorites! Whenever I’m craving some udon or Japanese food, I always turn to this. Can’t beat the umami and sweetness for the price!

Brittany

Agreed. Oh, and I used your notes as a guideline because I had I never brewed this tea before!

Cole

Hahaha, that’s great — I thought those numbers looked familiar :) This was the first Gyokuro I ever tasted, and it looks like it blew me away just as much the first time as it did you. I could ice and chug cups of Sencha all day, but there’s something special about a nice, thick cup of Gyokuro.

Brittany

Haha, I’m currently drinking sencha. I was sitting here thinking I should have just made a ton of sencha right now instead of a little cup. Gyokuro, on the other hand, is a type of tea that forces you to brew smaller quantities and just sip slowly. It’s going to be one of those teas I look forward to brewing in the afternoon and just unwinding with.

Kashyap

love gyokuro….even better to steep it into butter and baste salmon with it …yum

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Bio

I’m currently attending college. I’m just about done with my undergraduate study in art history. In my free time I love playing piano (Chopin!) and composing music. I also enjoy writing poetry. Really, I just love the Romantic period in art (with the exception of the visual arts- go figure) and continually draw my inspiration from that era.

I’m very interested in nutrition and using herbs to heal. Herbs also taste great, so that’s just another bonus! Before I got into tea, I got into herbs first. I think I’m pretty weird in this regard. I can’t imagine many people would find drinking a decoction made from tree bark to be very tasty… and yet I do. Purely for taste, I love peppermint and ginger more than any other herb. I could, and do, drink those almost daily. I also love rooibos and honeybush.

I have a penchant for Indian & Chinese black teas and Japanese greens, but I’ll try anything once. I’m trying to get into other types of tea as well. I prefer to drink my teas plain, but I’ll very seldom add honey to some herbs (ginger).

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United States, Ohio

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