I’ve brewed this two times now, using two of the different suggested methods. Both produced nice tea. This is a briny gyokuro, for sure. I love the sea-fresh oyster-liquor aroma and first taste that hits hard. Really salty. The umami picks up but is immediately counterbalanced by a spinach-like, chlorophyll-heavy sweetness. It’s really balanced and really delicious. The first brew of this tea is insanely viscous. It’s like sweet kelp candy coating the tongue. Later infusions develop a grassy astringency that plays nicely with the glutamate-infused sweetness. In the very end, a whisper of tangerine rind. Stunningly complex tea.

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Exploring the world of fine Chinese and Japanese teas, my favorites include: sheng pu’er, moderately roasted oolongs, gyokuro, shincha, and high quality, artisanal whites and greens. I don’t subscribe to any particular style of brewing, but incorporate elements from traditional techniques to brew the best tea possible. I also seek to share the joy that tea brings me with others, but am really rather introverted.


Peace Dale, Rhode Island



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