Brewing suggestions for this sencha?

[Kunkali]

I just ordered Yutaka Midori Diamond Leaf Kagoshima sencha from Umami-Chaya http://www.umami-chaya.com/yutaka-midor ... p-187.html and since this is my first ever sencha I would like some brewing recommendations including grams to ounces, water temps and time lengths for up to 4 infusions...ect. Also if anyone's actually tried this particular one I'm curious about your opinion of it

[Chip]

I have not had their YM yet. For O-Cha's I go .9-1.0 grams per ounce water, 160* with preheated pot for 40ish seconds.

2nd, 165* for 15-30 seconds
3rd, 175ish* for 60 seconds or so
4th, 185* for 60-120 seconds
5th, boiling water for 5+/- minutes

[Kunkali]

Bookmarked

[Kunkali]

While we're on the topic of brewing parameters...what are they for high quality gyokuro?

[Chip]

There is traditional brewing which uses cool water and longer steeps versus modern which includes higher temps and shorter steeps.

I have not tried modern, need to do that.

Traditional, 130 - 140*, PREHEAT everything. Small steeps, like 3 ounces for good gyo! 1 - 2 grams leaf per ounce of water depending on the quality of the gyo ... and the better the quality, the MORE the leaf. The best gyos can use even more water. Brew for around 90 secs.

Resteep!!! 2nd, raise temp by 5-10* and brew 10-30 secs. Increase temp by 5-10* and time for each successive steep.

[Kunkali]

Just got this ym shincha in the mail and all I can say is WOW.....

The taste can literally blow you away such a vibrant GREEN punch!

[Chip]

I have not tried this version of YM, in fact nothing from this vendor yet. YM is likely my most fave varietal for sencha, such deep full flavors and aromas. But the name Yutaka Midori on the name of a tea does not assure one of the same taste experience. I have had extremely good to just good examples of YM.

I will have to try this one! Glad to hear the tea is working out for you.