The idea of cold brewing was intriguing, and a major heatwave seemed like a good time to experiment. I decided to test it on some good but not great shincha, which should be ready for a first tasting this evening.Teacup1980 wrote:If the tea is bitter, I recommend to steep the tea with cold water. Into the cold water, not so many caffeine and tannin (bitterness) is extracted, but theanine (sweetness) comes out as time passes.I
Re: What to do about Bitter Gyokuro
Jul 24th, '10, 14:27
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Re: What to do about Bitter Gyokuro
Cold brewing a pedestrian sencha/gyokuro blend for the first time in I am guessing a year. Neither of the teas ever impressed me, but cold brewing is more forgiving.JRS22 wrote:The idea of cold brewing was intriguing, and a major heatwave seemed like a good time to experiment. I decided to test it on some good but not great shincha, which should be ready for a first tasting this evening.Teacup1980 wrote:If the tea is bitter, I recommend to steep the tea with cold water. Into the cold water, not so many caffeine and tannin (bitterness) is extracted, but theanine (sweetness) comes out as time passes.I
Jul 25th, '10, 00:31
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Re: What to do about Bitter Gyokuro
i found the Yamashita-Jirushi from Maiko to be very nice. I got no bitterness out of that leaf anyway. mellow, sweet, macadamia to hazelnut tones
Re: What to do about Bitter Gyokuro
When I get not so great ichibancha, I usually blend it in to my yanagi.
Coda
I wanted to leave a final comment on this tea so if someone searches on Teachat for O-Cha and reads my initial impressions of the Yame Gyokuro they won't be discouraged from ordering from O-Cha.
I let the well-sealed gyokuro age a bit (2 months) in my tea cabinet and then tried some today. I went through my tea notebook and based on my prior experiences I brewed it at 130 degrees for 2 minutes in an unheated kyusu. It had an improved and balanced flavor with much less bitterness. While it lacked the strong sweet aroma that emanates from a newly opened package, this time it tasted as good as it smelled. I know that gyokuro is more than upscale sencha, but that's really what it reminded me of, with a touch of bitterness that enhanced the other flavor notes.
I'm happy enough with the tea to finish this and then order a higher grade for my next gyokuro experience. It is easier to upgrade than downgrade!
I let the well-sealed gyokuro age a bit (2 months) in my tea cabinet and then tried some today. I went through my tea notebook and based on my prior experiences I brewed it at 130 degrees for 2 minutes in an unheated kyusu. It had an improved and balanced flavor with much less bitterness. While it lacked the strong sweet aroma that emanates from a newly opened package, this time it tasted as good as it smelled. I know that gyokuro is more than upscale sencha, but that's really what it reminded me of, with a touch of bitterness that enhanced the other flavor notes.
I'm happy enough with the tea to finish this and then order a higher grade for my next gyokuro experience. It is easier to upgrade than downgrade!