Tried a very successful experiment today with this. I’d say this way of brewing can make any good quality green a ‘100’. :-)
I used 1 TB leaf, 2 TB water, cooled to nearly 32F, and dumped it to the side of the leaves in the pot, so that they weren’t completely covered, and soaked up most of the water. After about 9 minutes, I poured out the, perhaps 2 tsp worth of ice cold, pale green “syrup” into my cup. By the way, the wet leaves smelled peppery, fresh, and strongly marine (like nori or seaweed), and even like salty ocean air.
The tea was like a soup. Like the most warming, comforting soup you’ve ever had. It had the most irresistable savoriness that you can imagine, coupled with a soft sweetness. I took the tiniest sips and the flavor filled my mouth. It was gone very quickly. Excellent.
The subsequent three steepings retained nearly full flavor (as it tastes with normal brewing), and produced a very dark (nearly as dark as matcha) liquor. The 2nd and 3rd were a nice balance of marine/savory and sweet, while the 4th was pure sweetness.
They were done as follows: 2oz water/100F/4 mins, 4oz water/140F/2 mins, 4 oz/140F/ 1min.
I realized this morning I hadn’t tried this according to the exact suggested parameters…so I decided I needed to try them.
2g, 2oz water, 140 for 2.5mins.
I have a bit of a cold, so that may have softened the flavor a bit, but nonetheless it was great! Again, a little less sweet than Bird Pick’s Gyokuro, but maybe that’s a good thing. I like this almost as much. I’ve upped the rating.
So after the first 2 steepings yesterday, I filled the 12oz kyusu with ice and let it sit all day. The resulting (room temperature by the time I got to drink it) infusion was delicious!
A little creamy, not overly sweet, just right!
I tried another steeping (4th) afterwards, 180 for 30 seconds. It was more subdued but good. I’m going to give it an initial rating, but perhaps I’ll adjust it up or down after more trials.