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I got some lovely samples from Yunomi yesterday. decided to celebrate by first week of work at new job with a Shiboridashi of gyokuro.
The first infusion I did at 120* F for 30 seconds, It was light flavorless and only slightly green.
The second infusion I did around 140* for 30 seconds to a minute. This one reminded me of the Fuka sae midori from o-cha.
Third infusion was around 140-150* and i think I did 1 minute. Tasted like a kabusecha but grassier, and no strong cucumber peel flavor. Very well rounded. super green in color.
Fourth infusion probably 140-150* very green in color. and very sweet like powdered sugar.
I got 5 and 6th infusions but they were more sweet and weak green flavored.

I still have some left and will try another round of brewing. I probably made some mistakes with this first round, but all in all it is good and the flavor changes were both surprising and lovely.

In general most of the infusions were very sweet, no astringency.
Later note: I took the used tea leaves and tried to eat one. the flavor was over powering. Next time I will use the leftover infused leaves to make fridge green tea. or maybe mix with rice.

Preparation
140 °F / 60 °C 0 min, 45 sec
SenchaMatcha

I also should specify that I brewed it at half strength.
I have a 3.5 oz shiboridashi and I used only one teaspoon of Gyo.
Next time I will measure the water so that I am using the recommended ratios. I just didn’t want to use all of my sample gyo the first go around.

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SenchaMatcha

I also should specify that I brewed it at half strength.
I have a 3.5 oz shiboridashi and I used only one teaspoon of Gyo.
Next time I will measure the water so that I am using the recommended ratios. I just didn’t want to use all of my sample gyo the first go around.

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I like tea.
I started with Lipton’s black tea, then tried grocery store brand green tea, then the Sencha Matcha mix from the republic of tea, and now I’m getting my feet wet in the world of real Matcha.

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