Like what you drink, drink what you like
davidglass wrote:Thanks to everyone for the suggestions. The info in the O-Cha tutorial says to use 1g of gyokuro per 1 oz of water. The package says 1.2g per 1 oz of water. I tried 2g per 1 oz of water with the water at 125 degrees F and a brew time of 90 sec. I use a very accurate thermometer, and all cups are warm. The taste, smell, mouth feel, and lingering taste still do not compare with Hibiki-an's inexpensive Gyokuro Superior. I have one more O-Cha Gyokuro to try: Tsurujirushi.
... however ... based upon my almost 10 years of drinking Gyokuro (and I am still learning) (and I am not trying to sound condescending) ...
... this is a mystery to me as I have tried virtually every Gyokuro from both O-Cha and Hibiki-An. I have always found a logical taste progression as I go up the scale ... and find them each to be a very good value for the price points.
The low cost Superior cannot even be mentioned in the same sentence as the higher end O-Cha offerings I have greatly enjoyed. They are simply not in the same ballpark, Gyokuro class. Nor should they be given their price points.
I will order the O-Cha Yume TODAY and report back. However I won't be buying 200 grams of the Hibiki-An Superior which is the minimum amount one can buy (which should be a tip off as to the quality level of the selection). I did this once and could not get through a fraction of it. Frankly, the taste reminded me of the taste one gets in your mouth when you have a sinus infection (which is what I posted years ago when I had it).
... however if you enjoy the Superior, you will save $$$, but I suspect over time your taste buds will crave the higher end selections.