O-Cha Uji Gyokuro Kame-Giru-Shi


Made from leaves that have not been oxidized.

O-Cha Uji Gyokuro Kame-Giru-Shi

Postby Jack_teachat » Mar 23rd, '08, 07:33

Hi

Sorry for making another thread about brewing gyokuro but I can't quite find what I'm looking for...

I've got some of the Gyokuro Kame-Giru-Shi coming from O-cha and I just wondered if anyone who has had it before could recommend a good way of brewing it. Just so you know I have a fairly standard pot which holds about 550ml of water.

Any advice will be greatly appreciated :D

Jack
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Postby olivierco » Mar 23rd, '08, 08:44

Nice choice!

With these brewing parameters, I am able to get 5 real gyokuro taste steeps

8-9g leaves
100-120ml water
55°C (130°F) (up to 60°C (140°F) for the subsequent steeps)
Steeping times: 90s 5s 5s 15s 30s 60s (not as crucial as the temperature)


You can also brew it with th brewing indication given by Kevin (1gr/30ml, 55°C, 150s (30s for the next two steeps). The taste will be lighter, but good as well.
You will have to experiment, but with a large teapot, it will perhaps not be very easy to brew gyokuro with the first method.
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Postby Jack_teachat » Mar 23rd, '08, 08:53

Thank you very much olivierco, I was hoping that you would reply as I read in another thread that you have had this tea before!

Happy easter :D
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Postby olivierco » Mar 23rd, '08, 09:09

Always glad to help a gyokuro drinker!

Don't forget to share your impressions on Uji Gyokuro Kame-Giru-Shi

Happy easter to you too!
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