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“First and second steeping are sweet, with a somewhat prominent umami taste. Delightful. Third to fifth steeping begin to lack the umami and reveal a subtle bitterness. Great while it lasts.” Read full tasting note
“Just like the Rimpo at the Kaboku Tea Room in Kyoto. :) I was worried that I wouldn’t be able to replicate the full-bodied umami taste at home, but Ippodo’s recommendations have been on point. My...” Read full tasting note
Being a shade-cultivated tea, gyokuro is rich in theanine an amino acid
responsible for gyokuros full-bodied mellow sweetness and slightly viscous nature.
In Japan, there is a special name for this taste: umami.
Generally, the higher the grade, the richer the umami taste.
While many teas are served hot and consumed as a means to quench a thirst,
gyokuro is different. A typical serving is a precious 1/3 of a teacup at a very
comfortable 60 C. Indeed, gyokuros refined luxurious taste is meant to be
savored, not rushed.
For those who want a taste of fine gyokuro at a mid-level price, Rimpo is an
excellent choice. With enough umami to represent the true character of gyokuro,
Rimpo is the perfect starting point for first-time gyokuro drinkers, as well as
seasoned drinkers who are accustomed to gyokuro from other tea shops.
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Just like the Rimpo at the Kaboku Tea Room in Kyoto. :) I was worried that I wouldn’t be able to replicate the full-bodied umami taste at home, but Ippodo’s recommendations have been on point. My shiboridashi is smaller than the kyusu used for brewing at the tea room, but I used the same amount of leaf (10g) and brewed it same way. A lovely gyokuro for treating yourself on a relaxing afternoon.
