Yame Gyokuro brewing parameters

[bryan293]

Hi everyone, I'm writing today because I'm having a few problems brewing the yame gyokuro from o-cha. Hopefully someone can tell me if I'm making a glaring error in my preparation. Here's what I do:
- boil water in my kettle and pour it into my kyusu
- pour four ounces from my kyusu from my measuring cup and from my from my measuring cup into my first cup
- add more water to my kyusu to keep it hot
- pour the four ounces from my first cup into my next cup, at which point I usually read about 135F on my thermometer.
- I then pour the water out of my kyusu and into the cup I plan to serve the gyo in and dump whatever's left in the kyusu after that.
- then put 4 grams of leaf into the kyusu, pour the 135 degree water in and set the timer for 1:50
- with about ten seconds left on the timer, I pour the hot water out of my serving cup and then start pouring the brewed gyokuro in.
- and then I drink it.

The problem I've been having is that the first infusion tastes somewhat bitter. It has a good mouthfeel and flavor but that bitterness is discouraging, especially since I run into no trouble on subsequent infusions. Any suggestions on how I can eliminate the bitterness?
Thanks Guys!

[olivierco]

You might try to brew it a little less time (60s).

[exquisite]

I´m not an expert myself, but from what I got, you can spread "bitterness" over the next steeps by playing with time and temps of the previous steep.
Depends on too many variables, but mainly for a hq gyokuro I would start with the lowest temp (for example 122 ºF ) for max 60s time, and build up from there on. Second steep should be very short , as a general rule for japanese greens, and then add seconds and grades. The "should/would" algorithm is mainly personal experience. Of course, you will have to deal with some nasty results until you get the right procedure for your particular set/setting.
Eventually it pays off, but it needs patience and a quiet mind.
Cheers!

[Chip]

When its bitter, less time and/or lower temp.

Maybe cut back in increments. Try 120 seconds. Also try a little cooler. I think Yame gyo is temp sensitive.

I see you are going with a 1:1 leaf to water ratio, I think this is good for this one.

There is a discussion from earlier this year on this Yame Gyo ... will look for it.

EDIT: here it is. http://www.teachat.com/viewtopic.php?f= ... hilit=yame jrs22 would tell you she is a bit sensitive to bitterness in Japanese greens.

[bryan293]

Thanks a bunch guys, I reduced temp to about 128 and brewed for 1:30 and it was excellent.
Edit: it was actually a minute and 30 not a big deal but I guess I'm just finicky

[Chip]

Thanks a bunch guys, I reduced temp to about 128 and brewed for 1:25 and it was perfect.

Awesome!

[entropyembrace]

whoa....

and I use 70ºC (160ºF) and 2 mins / 30s / 1 min / 1:30 ect with 5-6g per 120ml

[Chip]

whoa....

and I use 70ºC (160ºF) and 2 mins / 30s / 1 min / 1:30 ect with 5-6g per 120ml

What is important is that you like it the way you brew it. But I suggest that you experiment a bit with lower temps, etc.

[ryan]

I usually do 115 F for 2.5 minutes without no bitterness... But I do tend to like a nice thick brew.

[entropyembrace]

whoa....

and I use 70ºC (160ºF) and 2 mins / 30s / 1 min / 1:30 ect with 5-6g per 120ml

What is important is that you like it the way you brew it. But I suggest that you experiment a bit with lower temps, etc.

I´ll try lower temp again with the higher leaf to water ratio...

though I´m not detecting bitterness with the above brewing parameters

[JRS22]

When its bitter, less time and/or lower temp.

EDIT: here it is. http://www.teachat.com/viewtopic.php?f= ... hilit=yame jrs22 would tell you she is a bit sensitive to bitterness in Japanese greens.

I started the discussion that you linked to and after trying the different brewing parameters that were recommended was still never satisfied with the taste so I put my gyokuro in the cabinet for natural "aging". I took it out this morning and brewed a few cups at 128 degrees for 90 seconds, which according to my notes I tried a few months ago. Aging took the edge off - there was just a touch of bitterness this time. Unfortunately the vegetal flavor is gone also - it tastes a lot like sencha now.

After I put this tea aside I began tasting Tai Ping Hou Kui from a variety of sources. As a result I've raised my cost per ounce threshhold dramatically, so my next gyokuro purchase will be much closer to the high end.

[bryan293]

well I only bought my yame gyo a few weeks ago, so it must have had some time to mature since it was harvested. the lower temp and steep time seemed to do the trick for me. What leaf to water ratio have you been using?

[JRS22]

well I only bought my yame gyo a few weeks ago, so it must have had some time to mature since it was harvested. the lower temp and steep time seemed to do the trick for me. What leaf to water ratio have you been using?

O-cha probably has better aging facilities than I do. My kitchen is not air-conditioned and this was a hot hot hot summer here on the east coast. In any case, I use about 1 gram of tea per 1 ounce of water.

[bryan293]

hmm, that's the same ratio I've been using; sorry it's been turning out bitter for you. I'm on the east coast as well. Perhaps it has to do with the harvest your gyo came from, they do tend to vary from year to year.

[JRS22]

hmm, that's the same ratio I've been using; sorry it's been turning out bitter for you. I'm on the east coast as well. Perhaps it has to do with the harvest your gyo came from, they do tend to vary from year to year.

That's true about the harvest. But in addition, I decided at one point to end my constant complaining about the bitterness of Japanese greens and experiment with Chinese greens and whites. I did participate in the Sencha OTTIs and I'm hoping to find one I enjoy without having to buy 50 grams or 100 grams at a time.