Two teaspoons of tea, steeped for one minute rather than the minute and a half suggested on the packet, because I’ve learnt to be very, very careful with Gyokuro. But actually, now that I’ve tried it I think this one might stand to be steeped for a minute and a half. It would be interesting to find out if the extra time would make it a teensy bit stronger without ruining it, anyway.
This is a very soft, muted sort of gyokuro. It produces the typical pale green liquor and the taste is vegetal, of course, but not overly so. It’s very soft and gentle on the surface, but isn’t as silky/smooth in the mouth as that softness might lead you to expect. The aftertaste is really, really interesting. There’s a little bit of saltiness to it, and a very slight sharpness that’s so subtle that I’m hesitant to go as far as calling it astringent.
This is the sort of tea that makes you want to sip it slowly and consider every drop. I’ve just finished my first cup and I already want to try it again.