inspectoring wrote:I meant 6 oz cup....
I have heard of the 10 gm/60 ml - but realistically speaking...I think that is too much.
I have just tried 10 gr/ 70ml with a high grade (but not top grade) gyokuro (from Tamayura).
I used Ippodo recommandations (hohin preheated though)
First steep 60°C (140°F) about 80s
Second and third steeps 60°C with no waiting time.
(The method I have used so far: 4 gr / 100 ml at 60°C 150s, 75s, 100s)
The taste was basically the same, though the last brew was very slightly bitter (usually it was kind of weak. This gyokuro isn't top grade quality anyway), but the intensity was trully amazing. I have tried many teas but I had never experienced such intensity (with no bitterness in first and second steeps) in a tea before.
This method deserves further testing (perhaps temperature adjustments) on other gyokuros.
Anyway I think I will use both methods because sometimes I feel like having lighter tea. A perhaps because of the price: 10 gr gyokuro cost about 5-8$ though it is less expensive than my usual champagne (10$ a glass)