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Recent Tasting Notes
Spring 2017 harvest.
The only Gyokuro I have tasted so far, so I can’t say how it compares with others, but I love it. It has all the characteristics one would expect from a Gyokuro – strong umami, very vegetal, mid to high astringency and sweet aftertaste.
For brewing, I would usually use this method with shorter first brew of about 8 to 10 minutes: https://www.youtube.com/watch?v=F_QY9Ben4Hg
Flavors: Almond, Astringent, Grass, Nuts, Sweet, Umami, Vegetal
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After drinking nothing but hojicha, yesterday, I am glad to be back to my morning matcha. I am afraid that the first cup is not as good as it could have been, as I was in a rush to get to meetings, while also prepping a cup of Stash Double Bergamot Earl Grey (in anticipation of a very long meeting…which actually lasted ten minutes).