... which is why it is called "drop tea." :mrgreen: The key with gyokuro that is worthy of brewing full throttle brewing is temp ... too high really screws things up. ...

... you can go seemingly much higher ... I have heard of the extreme where the gyo is brewed in a gaiwan like cup and the "dew" comes out in drops. This is drunk right from the brew vessel. Maiko sells a similar set-up. http://www.maiko.ne.jp/english/shopping/susuri.htm They call this Susuricha. ...

... a particular search ... however today it was a discussion with (name drop coming) George Jage, the prez of WorldTeaNews, WorldTeaExpo, etc. that ... to give George a reason to visit TeaChat recently. 8) And today, Gyokuro Yume from O-Cha with the Mrs. reigned supreme. Served up in vintage ...

... along with keeping a watchful eye. I am enjoying my sencha and gyokuro from Japan ... and I feel good supporting Japan in general. Through TeaChat, we have raised approaching 1,000 USD (a drop in the bucket) for relief to Japan. While I will keep a watchful eye and continue ...

Here is a search of posts you might find interesting. http://www.teachat.com/search.php?keywo ... mit=Search

Very interesting. There are a few similar techniques or variations on this theme. I just never heard of room temp. Some call this "drop tea" since the tea can come out in drops due the high leaf to water ratio. Anyway, I will certainly give this a try. :mrgreen: Thanks. (though I ...

A similar practice is "drop tea" where a lot of gyokuro leaf is used and very little water. The brew is sipped from the gaiwanesque looking device also used ...

... is realllly small, wow. I would brew a really concentrated version of gyokuro sometimes called "drop tea" because the tea barely drips out. You have to use a pretty good gyokuro or it ...

... of water, especially with the first 2 steeps. Anyone ever hear of "drop tea?" Like many TCers, I go with 2:1 leaf to water ratio for better Gyokuro such as Kame. I am certain I could go higher with the Kame, might try it at some point. ...

I noticed a large drop off in sweetness of my first package of gyokuro kin by the end of the 2 oz package. I still haven't finished it, three months after opening it, although ...

Intuit, I first saw this reference in the Ippodo Gyokuro video I think. They do not squish, squeeze, squash the leaves, just diligently pour each last willing drop. Chip I just think your trying to make me feel better... Every cheap grandma on a fixed ...

60 is big for gyokuro, especially the really good stuff IMHO. 15 is particularly good for a super premium ... question, and you will get 10 different answers. There is also something called "drop tea," so named because so much Gyokuro leaf is used and so little water, the ...

... sencha. I generally preheat for sencha, and always preheat for gyokuro. I virtually never preheat for bancha, genmaicha, houjicha, etc. Preheating prevents rapid temp drop when pouring water into the kyusu, thus a lower temp can be used. This is particularly ...

... the most out of your money is to brew in smaller amounts. A while ago I dropped down to 6oz from 8oz, and am going to drop down to 5oz soon. The ... makes a lot of sense and cents!!! Many of us do this routinely with gyokuro, it is also done with matcha so to speak. Why not sencha as well, ...

... a version of a gaiwan used to make very, very rich and indulgent gyokuro using A LOT of leaf and a Japanese gaiwan-like device for brewing and actually drinking. There is a topic I started on "drop tea" that takes this to an extreme. I will have to look it up again. ...