So far, I am not impressed. At least, for this to cost $1/gr, it is not worth it. The cheaper gyokuro (Premium) is worth it and tastes better. So far. I’m still hoping I can figure out if I’m using bad steeping parameters. I used 1.5 tsp for about 4oz water. The previous trials tasted weak, so I felt like I needed to up the amount of leaf.
The wet leaf gave off a really nice aroma of greens and a strong note of mashed potatoes. That may sound strange, but it really smelled delicious.
However, the actual tea wasn’t very sweet, didn’t have any marine, vegetal, or umami flavors present…. it actually didn’t have much flavor at all. Except one, that was…. starchy mashed potatoes.
Ok, as a smell, it was great, but as the main taste of the tea….not so good. :-(
If that had been a flavor that was present but gave way to the main tastes that are more typical of Japanese greens, that would have been fine.
I haven’t given up hope on this, as it really seems like it should be good; all the right elements are present (at least, according to Hibiki-an).
Preparation
People who liked this
Comments
As far as I have heard, gyokuro requires quite the large amount of leaves per ounce of water, so one gram per ounce seems to be enough. Not that I have that much experience when it comes to gyokuro, and definitely not the US fuid ounce system.
As for steeping time, I have heard that it really depends on the quality of the gyokuro. I am not sure if 90 seconds would be a good alternative.
Yesterday, I got some gyokuro from a Japanese friend who had been in Kyoto just now, and I hope you and me perhaps might be able to share some gyokuro experiences from now on.
Yeah, I’m going by Hibiki-an’s suggested steeping parameters. I’ve usually not had problems steeping gyokuro, but I too don’t have much experience with them. So far, I’ve only tried 4 gyokuros…. 2 from Hibiki-an, one from Den’s Tea, and one from Bird Pick Tea & Herb.
Cool, be sure to post your review once you’ve tried it!
As far as I have heard, gyokuro requires quite the large amount of leaves per ounce of water, so one gram per ounce seems to be enough. Not that I have that much experience when it comes to gyokuro, and definitely not the US fuid ounce system.
As for steeping time, I have heard that it really depends on the quality of the gyokuro. I am not sure if 90 seconds would be a good alternative.
Yesterday, I got some gyokuro from a Japanese friend who had been in Kyoto just now, and I hope you and me perhaps might be able to share some gyokuro experiences from now on.
Yeah, I’m going by Hibiki-an’s suggested steeping parameters. I’ve usually not had problems steeping gyokuro, but I too don’t have much experience with them. So far, I’ve only tried 4 gyokuros…. 2 from Hibiki-an, one from Den’s Tea, and one from Bird Pick Tea & Herb.
Cool, be sure to post your review once you’ve tried it!