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
Jack
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.
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.