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Edit tea info Last updated by Rob Yaple
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  • “So couple days ago, I was inspired by Takgoti’s notes on Samovar’s Gyokuro Inoka Hill. I didn’t sit down and make myself some Gyokuro right then and there, and it has haunted me since! This...” Read full tasting note

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“Extraordinary tea which we prepare as an intense infusion using a large quantity of leaves and a small quantity of water at a very low temperature. The plants are covered for the final few weeks before harvest. This labour intensive process increases the concentration of chlorophyll, hence the deep green colour of the leaves. The complex infusion has a rich texture and an amazing savoury sweet taste.”

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1 Tasting Note

51 tasting notes

So couple days ago, I was inspired by Takgoti’s notes on Samovar’s Gyokuro Inoka Hill. I didn’t sit down and make myself some Gyokuro right then and there, and it has haunted me since!

This morning I just had to infuse this sweet ambrosia… Mmm. And I decided to try out the “cold infusion” method Takgoti talked about in her post for the first steeping.
I was impressed at how my little leaves responded! I think others have mentioned that it produces a very singular note, emphasizing the umami aspect of the tea, rather than a balance of sweet/bitter that usually comes from a good Gyo. This was also my experience.
In the past, I would just use water in the 160 degree range and steep for about 15 seconds for the first infusion, but I liked this method too. Am I the only one who loves playing mad scienT(ea)st?

When I drank this tea at TeaSmith, John (the owner) said
“After you are done infusing those leaves, we can make a little salad for you. Get a little soy sauce, it tastes great.” …and I thought he was exaggerating.
Sure enough, 20 minutes later, I was eating a tiny little dish of Gyokuro leaves with a few drops of soy sauce. I can’t say it was the most normal thing I have ever done, but it wasn’t as weird tasting as I imagined.

Closing comment: When people find out that I am “into tea in a big way”, they often ask what my favorite kind is. This, of course, is an impossible question to answer; but sometimes after drinking a good Gyokuro, I think to myself that this might be as close to a favorite that there is for me.


Ooh, now that’s interesting…Gyokuro salad. I might have to try that one day. I enjoyed reading your post. :)

Oh Cha!

Soy sauce on my leftover Gyokuro leaves… So interesting!
Does eating them give you a more intense buzz than just drinking the Gyokuro does? :)

Rob Yaple

I know it sounds like a joke. If you don’t dig it completely, that’s totally cool, but I think everyone should try it at least once :)

In terms of a buzz, I would have to say yes – but it’s more gradual up and more gradual down… (maybe because you have to digest the leaves more? I dunno). This is coming from the kid who gets teapsy after 5 infusions of a raw pu-erh, so your mileage may vary :-D Also, can I coin “teapsy” or has it been done X-D


I love the term “teapsy”! I’ve never heard it before. You should add it to the Steepster Dictionary thread on the forums.


Oh! Now I know the state I get into sometimes “teapsy” LOL love that!


Huh. Next time I make gyokuro I’m totally trying this.


Exactly how much leaf are we talking about?

Rob Yaple

I use about 7-8 grams for the tea for my taste. In terms of Gyokuro taste, the “salad” doesn’t usually retain too much of the sweetness. I’d be curious to know what it would taste like without infusing 4-5 times first, but that just seems like a waste of perfectly good tea! :)


I have some untasted/unopened tin of Gyokuro which I will definitely try as a salad (after drinking the tea). Things to look forward to!

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