Another tea from the Here’s Hoping TTB.
It’s been awhile since I had a Gyokuro. I do enjoy them. It’s a very pale infusion, a very sweet spring green color. The tea is like a thin Matcha, very green & delicious.
“Another tea from the Here's Hoping TTB. It's been awhile since I had a Gyokuro. I do enjoy them. It's a very pale infusion, a very sweet spring green color. The tea is like a thin Matcha, very...” Read full tasting note
“Somewhat sweet but still brothy, too! This is very delicious! I've noticed it can get grassier tasting if infused for longer than a minute. On the other hand 2nd infusions and possible 3rd...” Read full tasting note
“Sipdown (120)! I used up the last of this leaf in a cold brew since I don't really drink too much hot tea these days. I left it in the fridge for about 9-10 hours, which in hindsight was probably...” Read full tasting note
“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...” Read full tasting note
Gyokuro tea is grown beneath shading, cutting out some 85% of the sunlight. This allows the leaves to mature without obtaining bitterness. The results is an ultra delicate green tea with an extremely sweet taste profile.
Our Heritage Gyokuro is grown beneath traditional, handmade bamboo and/or straw shading. The moisture that drips from this natural shading flavors the tea — a return to the past with this gourmet tea.
Company description not available.
2013 Kurihara Heritage Gyokuro from the Kurihara FamilyYunomius
Kurihara Tea #02: Heritage Gyokuro TeaYunomius
Kurihara Tea #03: Premium Gyokuro TeaYunomius
Heritage D’IstanbulTHE O DOR
Heritage AijiaoRed Blossom Tea Company
Héritage GourmandMariage Frères
Sipdown (120)! I used up the last of this leaf in a cold brew since I don’t really drink too much hot tea these days. I left it in the fridge for about 9-10 hours, which in hindsight was probably too long because there was a bit of bitterness to it that I feel could have been avoided. The tea was grassy and savory, much like the hot version of the tea. I think I actually prefer it hot, but it was nice to try out as a cold brew.
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.
Finally prepared this correctly. Nicely sweet, robust, and vegetal.
Then I ate it… with teriyaki sauce…
This is super super green and I adore the leaves – they almost look like the greenest grass clippings. And this tastes super duper green. The second infusion was better than the first, which I accidently let steep longer than I wanted so it was really intense. The secondary steep had some citrussy taste to it as well. I enjoyed this very much.
Backlog from this afternoon:
Man, I’m having a really hard time with steeping these teas from Yunomi.us. The recommended steep parameters on their site are so different from anything else I have in my cupboard that I really don’t know how to brew them properly.
Take this tea. The site says to use 2 tsp of leaf, which they say is 8 grams. But I used 3 tsp of leaf, and it was still only about half of the 10-gram sample package I was given (so 5 grams). Do I follow the weight or the volume?
In this case, I stuck with the volume, because otherwise there would have been absolutely no room left for water in my gaiwan. I don’t have a kyusu, so I figured that gaiwan steeping would be the closest thing.
On top of that, they said that for the first steep, I needed to use 3 oz of water and steep for 2 minutes. My eyes are wide with surprise – so much tea, so much time, and so little water? Wouldn’t the tea be irredeemably bitter?
I used my gaiwan anyway. Yup, this is quite grassy and bitter and umami. Which was surprising, because the dry leaf smelled so sweet and hay-like. The leaf it self was a deep emerald green, and short and small like grass clippings. Now that I’ve had this tea, I realize that one of my favourite greens, Shincha Kuro by Capital Tea Ltd, is also a gyokuro. (I should have guessed, but that was one of the first really good teas that got me started on this journey, but I digress.)
I steeped this 4 times: 2 minutes, 30s/30s/30s. The first steep was using 55C water, the later steeps using approx 80C water. By the 4th steep, the tea was still quite grassy and astringent. I really wonder if I’m doing this right.
The next time I try this, I think I’m going to follow the steeping parameters outlined for my Shincha Kuro and see if that changes anything. Withholding a rating for now.
I’ve been saving my sample of this for a special occasion. I’m teaching my first class later today and I am SO NERVOUS! Looking for that theanine calmness :)
Anyway, of course this tea is amazingly sweet and smooth and vegetal. Very luxurious and velvety. Wish I could drink this more often! I do enjoy sencha as well but this is definitely a special treat!