23 Tasting Notes
Just like the Rimpo at the Kaboku Tea Room in Kyoto. :) I was worried that I wouldn’t be able to replicate the full-bodied umami taste at home, but Ippodo’s recommendations have been on point. My shiboridashi is smaller than the kyusu used for brewing at the tea room, but I used the same amount of leaf (10g) and brewed it same way. A lovely gyokuro for treating yourself on a relaxing afternoon.
A lovely sencha once I figured out the best way to brew this. It requires a lot of leaf and precise brewing time. Very weak brew steeping for 3 to 4 minutes even after increasing the amount of leaf. Lose track of the time, and the astringency overwhelms your palate. Hit the sweet spot, and be rewarded. This is not a tea for the lazy or absentminded!
