Brewing Sencha like Gyokuro

[Cole]

I love brewing high quality fukamushi like this -- the Yame from Den's and the Chiran Shincha from O-Cha were both incredible brewed around 145*! I usually steep for about 1:30, but some teas need a bit longer.

[sherubtse]

I love brewing high quality fukamushi like this -- the Yame from Den's and the Chiran Shincha from O-Cha were both incredible brewed around 145*! I usually steep for about 1:30, but some teas need a bit longer.

Glad to hear you say this, Cole, as I have some Chiran in the fridge now, awaiting use.

Best wishes,
sherubtse

[Cole]

I love brewing high quality fukamushi like this -- the Yame from Den's and the Chiran Shincha from O-Cha were both incredible brewed around 145*! I usually steep for about 1:30, but some teas need a bit longer.

Glad to hear you say this, Cole, as I have some Chiran in the fridge now, awaiting use.

Best wishes,
sherubtse

Enjoy it thoroughly, Sherubtse! I loved that tea

[Chip]

Cole, how much leaf per water ratio do you use when brewing this cool?

I notice these are both Yutaka Midori varietal teas, do you also do others?

[Cole]

Cole, how much leaf per water ratio do you use when brewing this cool?

I notice these are both Yutaka Midori varietal teas, do you also do others?

I do as many teas as my pocketbook will allow, Chip! I enjoy yabukita (Den's Gyokuro Kin) and O-Cha's Saemidori sencha from Kagoshima, but I seem to always gravitate towards YM fukamushi senchas. I know I've tried Gokou along the way, but I think I just might have to experiment with some new varietals to see how they differ in the cup!

I've found this method works really well with fukamushis that have a bit of latent umami, but aren't too sweet at 160* or so. Oddly enough, I remember not caring for this method as much with asamushi or karigane blends, but YMMV!

I use a standard 1:1 ratio in my little houhin, and it usually turns out pretty good! I think you might like a little stronger (120, 60, 90 second) steeps, but it kinda depends on the tea.

[Chip]

OK, thank you kindly!

[Cole]

But of course! Looking forward to hearing how/if it differs for ya!

[sherubtse]

I love brewing high quality fukamushi like this -- the Yame from Den's and the Chiran Shincha from O-Cha were both incredible brewed around 145*! I usually steep for about 1:30, but some teas need a bit longer.

Interestingly (at least for me) that works out to about 63 deg. C, which is my preferred temp for YM & SM from O-Cha. I'll now have to try that temp for the Chiran as well (which, thanks for your comments, Cole, I plan to get to earlier than I had planned.)

Best wishes,
sherubtse

[Cole]

Haha, I sure hope you like it, Sherubtse! It was the first tea I tried from O-cha (so I might be a little bit biased), but I remember just loving it.

Looking forward to hearing how it brews up for you!

[chado.my.teaway]

When I brew Sencha its always shiboridashi.

1- 70cel 60s

2 -75cel 30s

3 -80cel 3-6 min.

and for me its excellent;)

[FlyedPiper]

I found the Chiran a wonderful tea, but has a bitter edge to it when the temps are raised. I had to scale it down even more than my usually low sencha brewing temps. Great candidate to try gyokuro style brewing with. I'm saving some of the Takumi from Zencha out of my OTTI samples for "gyo-sencha" style. Can't wait to try this year's Yutaka Midori from O-cha like this...

[Cole]

When I brew Sencha its always shiboridashi.

1- 70cel 60s
2 -75cel 30s
3 -80cel 3-6 min.

and for me its excellent;)

Of course it's excellent -- it's brewed in a shiboridashi !

I, too, am curious about o-cha's YM brewed up this way. Never tried the stuff, but I've heard it's heavenly!

[sherubtse]

I, too, am curious about o-cha's YM brewed up this way. Never tried the stuff, but I've heard it's heavenly!

Yes, O-Cha's YM is stellar. I brew it at 65 deg. It is my 2nd favourite from O-Cha. (My favourite is / was the Fukamushi Supreme, which is no longer sold.)

Best wishes,
sheruibtse