Oni wrote:What is the actual problem with organic gyokuro? Does it lack the great umame, or you need to use high concentration to get the result?
Tead Off wrote:The Gyokuro Tsuyuhikari from Shizuoka was not to my taste. I found it difficult to really get at the flavor of this tea. Very delicate with faint sweet floral and buttery mouthfeel. If only it gave more generously with it's flavor.
Chip wrote:Organic Gyokuro seems to be a big challenge to produce. Might take a while til they figure out how to effectively produce it. I think the biggest problem is that Gyokuro is generally very heavily fertilized ... hard to duplicate on an organic level.
And yet, Organic Kabuse is being produced and is pretty good from my limited exposure.
Chip wrote:Oni wrote:What is the actual problem with organic gyokuro? Does it lack the great umame, or you need to use high concentration to get the result?
It has been almost a year since I tried the Gyokuro from Yuuki-Cha. It just tasted off, like there were unpleasant elements to the flavor profile. I remember talking to a couple members at the time and they concurred.
I wish I had more to experiment with, having only enough for several sessions at the time, and perhaps it is different today as I suspect the learning curve for producing organic Gyokuro is longer than for Sencha.