Since I had a not very successful steep of a different gyokuro earlier, I thought I’d give another one a try with, I hope, a more successful steep.
This time I’m steeping at the high end of the range recommended on the tin. 160F, the lowest temperature available on the Breville.
This has both a fresh cut grass smell and an edamame-like undercurrent in the dry leaf. The steeped tea is pale yellow-green with leaf particles floating in it and a fine green residue at the bottom of the cup.
The tea’s aroma does smell like a sea breeze, fresh and a bit salty, with a hint of seaweed. Not heavily marine (no fishiness).
At this temperature, there is no “wateriness” as with the Lupicia I had earlier. I think I might try the Lupicia Pine Breeze at 160F.
This tea, too, is a bit drying to the mouth, but otherwise has a soft mouthfeel. It has a savory aftertaste that hints of saltiness without actually being salty.
I may never be sure I’m making gyokuro correctly, but I think the slightly higher temperature may be the way to go for me, anyway, as it seems to pull a richer flavor from the leaves without bitterness or a scalded aspect.
I have not had that many gyokuros, but this one, for me, seems to stand up to the textbook definition.
Flavors: Cut Grass, Ocean Breeze, Salty, Seaweed, Soybean