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It’s been a long time since I tried a new gyokuro, so I was really excited to open this one as soon as it arrived in mail. I used about 5g for this session and the amount of water was ranging from 70ml to 100ml.

Leaves in the preheated kyusu have a pungent smell of beef and brownies that is a little sweet and cooling too. Once they had been submerged in water, aromas like chicken broth and cedar come to the fore. On the other hand, smelling the empty cup is like sticking your nose into a bag with a mixture of gummy bears and nuts.

Overall, I found this gyokuro to have a remarkably balanced, yet evolving taste. It is very delicate and juicy.

For the first infusion, I use 50°C water for about 90s. It yields a super soft, coating and lubricating mouthfeel. The taste is brothy and crisp. Umami is in moderation. Flavours of pine and kale are the ones I can isolate.

Second infusion is a flash one with temperature close to 60°C. The liquor is full bodied, buttery and extremely thick with a slightly minty mouthfeel. Taste is very different from the previous one. It is nutty and grassy with a hint of butter. The protracted aftertaste evolves from savoury to sweet. It leaves a tingling and a bit drying sensation in the mouth and throat. One new flavour that I notice is cauliflower, but there are many vegetal ones too.

Steep number three is done with 70°C water for less than 20s. Again, the taste changed a lot. This time, it is more fruity and sour. I get notes like dried lime (limoo amani), leek and asparagus.

The last two infusions have again increased temperature to 75°C and 85°C respectively. The times also go up to 60s and 180s. These are finally displaying some bitterness. Steep #4 is distinctively medicinal with a hint of thistles. The last one is not bad at all, but doesn’t really bring anyhting new to the table.

All in all, I greatly enjoyed this gyokuro and can recommend it without hesitation.