Tried my hand at ice-brewing, following a guideline somewhere that called for 1g of tea to 30g of ice (yeah, I weighed it). It’s better than hot-brewed for my tastes but still too intense for my liking, thick with shellfish umami, soybean sweetness and those cholorphyllic wheatgrass notes. Some of the bitterness is mitigated by this method. The leaf will be relatively easy to finish off as ice brews. Not a repurchase, though. This particular gyokuro is simply not for me.

Flavors: Alkaline, Bitter, Green, Round, Shellfish, Soybean, Sweet, Thick, Umami, Wheatgrass

Preparation
Iced 4 g 4 OZ / 120 ML

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Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Always on the lookout for teas from countries and regions not commonly known for tea production or those that are not well represented in the western market. I seek these teas to gain an understanding, however vague, of how this plant performs in different climates.

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Sonoma County, CA

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