Kevangogh wrote:After pre-heating everything, you should brew gyokuro in a small houhin or shiboridashi with the lid off. You watch until the leaf starts to open up a bit, then put the lid on and pour your first infusion. After pouring, you put the lid on so that it is cocked and not fully closed. Then do it again 4 or 5 times. After the last infusion, put the used leaf in a small dish and pour some "ponzu" sauce over it and eat the leaves, it's really good.
Kevangogh wrote:The tea instructors in Uji make gyokuro with the lid off. Of course, you don't have to do it that way but from my experience, their reasons usually turn out to be correct.
Kevangogh wrote:I had it made for me the other day by an instructor, it was made in a houhin but it would be the same thing with a shiboridashi. The reason the lid is kept off is so you can observe from above the leaf opening and determine the right time to pour. The lid is put on for pouring only. The hot water is first poured into the (tiny) cups, then the teapot with the leaf. Yes, you do have to compensate heat..that's something you just have to experiment with but pre-warming everything is important with gyokuro.