Asahina Gyokuro

[auhckw]

After few days of consistently drinking pu erh, time to have a break. So here I am brewing Gyokuro.

Gyokuro is so refreshing and tasty at a different level. The aroma smells good. The taste is delicious. That said, some people may not like it as it may taste grassy or seaweed.


5g : 160ml

Boiling Water poured into Shigaraki Kyusu, keep the water for 2 minutes, then pour water into glass pot for brewing.


1st infusion
-30s
-strong aroma but only decent taste


2nd infusion
-3s
-stronger taste, liquid seems thicker, some sweetness


3rd infusion
-6s
-even stronger taste than 2nd brewing


4th infusion
-15s
-colour looks darker. taste maintain


5th infusion
-30s
-colour similar to 4th infusion. taste maintain


6th infusion
-60s
-colour drops a little. taste drops a little too but still good

Couldn’t proceed… almost full



Today's brewing was quite a success. No bitterness and managed to maintain the taste for quite a number of infusions. Too bad not much aftertaste in the throat, but mainly aftertaste in the mouth.

[Chip]

Thank you for posting your session.

I am curious, why brew gyokuro for only 30 seconds?

The norm seems to dictate 90 seconds to 120, 15-30 seconds, 60 seconds, and so on ... steadily increasing temps by around 10* F each steep.

[auhckw]

I'm following a different 'fast' brewing method which I was taught.

Temperature of water is about 80c to 90c. First infusion @ 30s.. second infusion touch and go, then increase the duration of seconds per infusion

[Chip]

Oh, we usually use a cooler and longer method. Around 50-60*c. Using the cooler method, it is imperative to preheat EVERYTHING!

[Chip]

OK, I read you are using the "modern" method versus our "traditional" method. The results will be quite different. Traditional is more "soupy" indeed.

However your modern method is supposed to give you a lingering aftertaste in the back of your mouth/throat. I wonder why you are not getting this.

I will have to claim ignorance as I have never tried this modern method, a deficiency I will certainly have to correct.

[auhckw]

On the other hand, I have not tried the traditional method as I don't have thermometer yet. Wouldn't know when water temp will hit d 50-60*c

[Ambrose]

Ive brewed this tea recently using a traditional method. Its quite divine very fresh grassy matcha like and complex flavors smooth with maybe the whisper of astringency. The first infusion is intense full of flavor that makes the head spin and the tongue smack in the mouth "umami" !, it settles down as the infusions go on but retaining its characteristics.

7.5 grams 4oz water at 130 for 2 min for first
then 140 for the rest at 10 sec infusions adding a few seconds each time, finished at 6 infusions last two infusions were 140 at 1 min and 140 at 3 min

[auhckw]

Ive brewed this tea recently using a traditional method. Its quite divine very fresh grassy matcha like and complex flavors smooth with maybe the whisper of astringency. The first infusion is intense full of flavor that makes the head spin and the tongue smack in the mouth "umami" !, it settles down as the infusions go on but retaining its characteristics.

7.5 grams 4oz water at 130 for 2 min for first
then 140 for the rest at 10 sec infusions adding a few seconds each time, finished at 6 infusions last two infusions were 140 at 1 min and 140 at 3 min

Where did you buy your Asahina Gyokuro?

[Ambrose]

Ive brewed this tea recently using a traditional method. Its quite divine very fresh grassy matcha like and complex flavors smooth with maybe the whisper of astringency. The first infusion is intense full of flavor that makes the head spin and the tongue smack in the mouth "umami" !, it settles down as the infusions go on but retaining its characteristics.

7.5 grams 4oz water at 130 for 2 min for first
then 140 for the rest at 10 sec infusions adding a few seconds each time, finished at 6 infusions last two infusions were 140 at 1 min and 140 at 3 min

Where did you buy your Asahina Gyokuro?

Mr Akira Hojo