Second Tasting Note.
After my exciting Gyokuro tasting at Happy Luckys Tea House a few days ago, using the Shinoba Cha method of extracting flavor from the leaves by letting ice melt over them slowly (AWESOME FLAVOR CONCENTRATION!)…I thought…hey self, I have this Gyocuro Genmaicha Green Tea…so what would happen if I tried this ice method with it?
So I Did!
Here’s a video of the method: http://youtu.be/4UEZcq1qVtw
All afternoon….little drizzles of extracted flavor…concentrated drop by drop as the ice was melting. Pretty good flavor! Nutty, salty and savory. Not as extreme as the higher quality straight Gyokuro without the toasted rice that I had previously, but pretty good with a lingering aftertaste. That aftertaste is wonderful and lasts for hours.
If you have never tried this method and have a nice Gyokuro or Sencha around, you might give this method a try since it is cool for warmer weather and so easy to do.
Andy at Happy Luckys told me that he heard about a place in Japan that puts out pure blocks of ice with a groove in each running end to end. A cup is set at each end to catch drips of melting water. Then a different type of Gyokuro is placed in the groove of each ice block so that guests can go from one to another tasting each Gyokuro varietal as the melting progresses. Sounds heavenly!