My very first gyokuro!
Brewed it traditional style.
5g / 100ml in a banko-yaki kyusu. Water from Kunzan tetsubin. Served in hagi-yaki 120ml cup. All out japanese tonight :) Used the cup as a yuzamashi. (watercooler)
Only 3 infusions due to lack of time.
2m/8s/8s @ 55C
The taste was intense, sweet. Like a supersencha! Now i understand why gyokuru is considered the best green tea in Japan. I found it invigorating. I will be sure to sample some more gyukuros and stock up! Less sencha next year for sure.
Next time i will use 6g / 100ml.
Preparation
140 °F / 60 °C
2 min, 0 sec
