Someone mentioned shizuku cha (sizuku cha) to me over the weekend. I had only heard of it, but decided to google it and see what the buzz was all about. Supposedly, this is a new "Japanese tea trend."
I would be interested on any thoughts on this interesting new trend in gyokuro enjoyment. It sounds pretty intense!!!
But they call it "rich."
The basic premise is to put around 4 grams of a special grade of gyokuro into a special tiny lidded teacup that looks very much like a Chinese gaiwan, in fact I would swear it is simply a gaiwan. This is interesting, on IM we had spoken about the use of a gaiwan for Japanese tea and why it would not work. And here the use of one is actually a trend in Japan.
The tea is prepared using a "drop method." Basically, 4 grams gyokuro with only around 20 ml (yes, 20 ml, not an error) of water at 40* C poured over the leaf which is then allowed to brew for 1-2 minutes. The brew is drunk directly from the lidded teacup gaiwan style, using the lid as a strainer to hold back any leaf. It is drunk "drop by drop" with the head facing skyward, allowing the concentrated drops of gyokuro brew to sit on the tongue in order to savour the flavor. The flavor is very rich.
This is repeated for 3 infusions, after which it may then be brewed like sencha at 80-90* C and/or even eaten with soy sauce and vinegar or used in other food dishes.
Here is a link which includes a promotional video. Most of the video is about Yame/Fukuoka tea in general, but towards the end, shizuku cha is shared.
http://webtv.pref.fukuoka.lg.jp/en/mov_ ... &s=8&no=43
Also here is another link on shizuku cha.