Another fine tea sent from Tokyo by Liz. We had a bit of an adventure getting details to log this one.
I’m always amazed at how different gyokuro is from other sencha. A bad metaphor I always think of is the difference (and similarity) of lard to bacon grease.
Perhaps more apt in this case is a plate of steamed spinach leaves versus a plate of steamed spinach leaves drenched in melted butter and salt.
The key word here of course is umami.
This tea produces a downright frothy, brothy cup. Bright, pale green, deeply vegetal and coating the mouth throughout. The texture lingers in the mouth long after one has swallowed.
I believe I will save the rest of this leaf for when I have guests to whom I can serve an informal senchadō.
Preparation
160 °F / 71 °C
0 min, 30 sec
I love this flavor…you can almost chew the tea.
Drooooool.