Gyokuro suggestions

[Chip]

Chip that worked great for the first steep! Finally got to taste the tea. I did the 2nd at 140 for 45 sec and it was weak. Suggestions sensei?

Well, excellent.

Hmmm, I usually do a shorter second steep. Hmmm, maybe a bit more heat?

[olivierco]

I am sure the resident Gyokuro expert from France will chime in , but my 2 yen worth.

Many of us like a premo Gyo like the Kame brewed rich, Tsuru is the more expensive version of the Kame. Although I have not tried it yet, I am sure similar treatment would work.

At least 2 grams leaf per ounce of water, think small steeps, like around 3 ounces.
130ish* F, preheating everything!!!
I would think around 90 seconds, and I would expect pretty many steeps.

+1
I usually use 7g (7 sessions per package) for about 3oz
Tsuru Jiru Shi is sweeter than Kame Jiru Shi.
Second steep 10-15s. Maybe a little more if you wait some time between first and second steeps.

[Oni]

Try more leaf, 7 grams to 90 to 100 ml, is a little bit less leaf, I use 12 grams to 100 to 120 ml if the gyokuro is very very high quality, and 50 C, but when I use 5 grams to 40 ml I use 40 C, second infusion is 30 seconds, the 12 grams way is the same water to tea ratio, but the temperature makes the diffrence, when using 40 to 45 C the tea is cold and it feels like pearls on the tongue, 1`st infusion, when using 40 C 3 minutes, when using 50 C 2 minutes, second is always 30 seconds, just as marukyu site recomends, 3rd 1 minute, than 1.30, 2, 3.

[olivierco]

Try more leaf, 7 grams to 90 to 100 ml, is a little bit less leaf, I use 12 grams to 100 to 120 ml if the gyokuro is very very high quality, and 50 C, but when I use 5 grams to 40 ml I use 40 C, second infusion is 30 seconds, the 12 grams way is the same water to tea ratio, but the temperature makes the diffrence, when using 40 to 45 C the tea is cold and it feels like pearls on the tongue, 1`st infusion, when using 40 C 3 minutes, when using 50 C 2 minutes, second is always 30 seconds, just as marukyu site recomends, 3rd 1 minute, than 1.30, 2, 3.

I guess you meant another seller because I only found:
http://www.marukyu-koyamaen.co.jp/engli ... okuro.html
where marukyu-koyamaen recommends 7-8g for 3x30ml water.

Anyway as they wrote:

This is a standard way to prepare Gyokuro. However, it is very much up to personal taste. Depending on the conditions you will have to find your own way to get your favorite look, smell and taste of a particular tea. Please enjoy it the way you like．

[Oni]

I agree, but with supre high quality lightsteamed gyokuro, I think you can use the highest concentration of leaf vs water, the highest for me is 5 grams to 40 ml, that is only enough to cover the leaves, as I read from other posts and I asked friends, noone seemed to use this high concentration, but I tried all ways possible of preparing it, and if it is good tea I like it strong and sweet, with ultra thick body drinking drop by drop, it feels heavy on the tongue and it makes me heat up, my ears become hot.

[iheartea]

Hibiki-an`s Super premium grade and Kuradashi super premium , maiko Fugenji midori and Horaido Kame No Yowai and Rinpou are very good and worth trying, I will try zencha`s gyokuro, and I am waiting for Umamichaya`s yame gyokuro so I can have a nice collection, by the way do you have teaware for gyokuro? Like this>

Oni -
I like your teaware in the picture. May I ask where it is from? It looks perfect for me.

[olivierco]

I like your teaware in the picture. May I ask where it is from? It looks perfect for me.

You can find some from time to time on ebay for a good price.
They should cost you between 40 and 75$ (much less than on regular shops for an equivalent quality).

I bought those this year:

[Oni]

I really like the sometsuke houhin, where can I buy it?
I bought mine from Horaido teashop, these are made excusively for them, as most of the little teaware, it was 20.000 Yen, around 200 Usd + shipping, it is high quality porcelain, it has more of an artistic value, I think if you go with cheaper alternative you`ll be just fine, it is not yixing clay, so I think as long as it resists heat well it is a good houhin.

[olivierco]

I really like the sometsuke houhin, where can I buy it?
I bought mine from Horaido teashop, these are made excusively for them, as most of the little teaware, it was 20.000 Yen, around 200 Usd + shipping, it is high quality porcelain, it has more of an artistic value, I think if you go with cheaper alternative you`ll be just fine, it is not yixing clay, so I think as long as it resists heat well it is a good houhin.

I bought all of them from ebay auctions (high quality porcelain as well so I wouldn't call them cheaper alternative). A tea set analog to yours (same shape, very thin porcelain and nice design) was recently sold at about 60$. I almost bought it but I already have many houhins.

[clareandromeda]

Ugh these math conversions drive me crazy. I wish Americans had embraced the metric system!!

Thanks for all the help with my tsuru! In the past I've used a heaping tsp (2-3 g) with 1/3 cup water (78 mL). I upped to 4 grams and kept the water the same.

1st steep I've been preheating and then brewing at 130 F for 90 sec. That is set in stone

I'm still working on the 2nd steep but I've been partially submerging my kyusu is boiling water for a second to preheat and I'm nailing down between 130-140 F for 30 sec.

No preheating for the 3rd and around 3 min. between 130-140.

I love teaxperimenting! Makes me feel like a scientist.

this tsuru is shy but lovely!

[Chip]

I love teaxperimenting! Makes me feel like a scientist.

this tsuru is shy but lovely!

I think this is part of the attraction for me as well

I hope to get the Kame and Tsuru this Winter ... it will require much discipline to only open one at a time since I would quite like to do a side by side comparison.

[clareandromeda]

I have the kame in the fridge!! Luckily getting this tsuru has keep me well occupied. I think towards the end of the tsuru I'll open the Kame to compare,

I left my kyusu in the boiling water for longer for the 2nd steep and 130 F for 30 sec was perfect.

The third steep was the strongest 3rd steep I've ever had! I suppose that attests to the quality of the tea. I did 135F for 3 min and it was a bit bitter. I think I'll go down to 130 F next time when I do it at this ratio.

Oni and Oliver I'd like to try your suggestions, I think I'll have to up my leaf tommorow. I'll keep the 1/3rd c. (2.66 oz or 83 ml)...perhaps I should do 6/7 G leaf...
Oni 40 C or even 50c seems so cold! but then 3/2 min makes sense.

Whew this tea was tough but worth it!!

[Oni]

My max first brew temperature is 55 C, min 40 C, 100 - 120 ml water to 10 - 12 grams, one person 5 grams 40 cc water, min brewing time 2 max 3 minutes, the later brews are rarely mentioned in the guidence of any vendor, they all talk about the first brew, but everyone knows that gyokuro is capable of more than one brew, so I made up my brewing times, 2 nd 30 seconds 55 - 60 C, 3 rd 1 minute 63-65 C, 4 th 1 minute 30 sec 65 C, 5 th 2 min to 2.5 min 68 - 70 C.

[clareandromeda]

WOW
Oni I just upped my leaf to 6g with 78 ml water and steeped at 50 c for 2 min. YUMMMMMY!

I did preheat.

whats the diff between lower temp and longer time? Does it bring out different aspects of the tea?

[fnord]

I just tried Gyokuro Fuuki from Horaido,really nice.
i used 3g with 40 ml water and steeped at 40C for 3 minutes,but i'll experiment a bit with temperature and leaf quantity.
I don't have a lot of experience with Gyokuro and the only one i can compare it with is suiteki from koyamaen which was also quite delicious.