I will definitely try it. Yame specializes in gyokuro and I have only ever tried one. This could be the mythical everyday gyokuro that we discussed at length not to long ago. At .28 USD, a single session will be only a buck (if I use my 4 grams per 2 ounces).
The Yutaka Midori is a must try, Pentox, for comparison to Lupicia if for no other reason. Same with the new Chiran. I have tried all the sencha if you have any questions.
Sep 6th, '08, 12:23
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Nope, Jack, but Kevin says it is very good and will blow anything away at or near that price point. I will be trying it very soon. I am sure it is worth a try.
Chiran is an old Samurai town, so the town, their tea is shrouded in tradition and historicity, like many Japanese teas.
Chiran is an old Samurai town, so the town, their tea is shrouded in tradition and historicity, like many Japanese teas.
blah blah blah SENCHA blah blah blah!!!
Sep 18th, '08, 23:20
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I received the Yame from O-Cha today (and the Chiran YM as well). I opened up the gyokuro and then got called away til tonight. I still could not resist even if it was late.
The leaf is very dark green and stays that way through the first 4 steeps (where i am at now). Although I will report more after my next session, I will say this, going with the 1 gram per 1 ounce water, it came out very good, I might need to adjust temp a little and play with it to optimize flavor.
I instantly recognized the Yame gyokuro taste and aroma from a premium one costing almost twice as much as this one. It was not quite as perfect as the $50 one, but I think it will compare pretty favorably all things considered and at $27.95 per 100 grams, it has a lot of appeal.
Each steep so far, btw, was very good, lots of green color in the mid steeps.
My first impression is that this will make a very nice "everyday type gyokuro." It is better than many I have sampled costing more, and certainly much much better than the ones I have tried costing less.
The leaf is very dark green and stays that way through the first 4 steeps (where i am at now). Although I will report more after my next session, I will say this, going with the 1 gram per 1 ounce water, it came out very good, I might need to adjust temp a little and play with it to optimize flavor.
I instantly recognized the Yame gyokuro taste and aroma from a premium one costing almost twice as much as this one. It was not quite as perfect as the $50 one, but I think it will compare pretty favorably all things considered and at $27.95 per 100 grams, it has a lot of appeal.
Each steep so far, btw, was very good, lots of green color in the mid steeps.
My first impression is that this will make a very nice "everyday type gyokuro." It is better than many I have sampled costing more, and certainly much much better than the ones I have tried costing less.
Sep 24th, '08, 14:55
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Heh, sorry for triple posting. But at least the posts are over time.
I have had the Yame gyokuro from O-Cha several times now. I think I am brewing it better than my first attempt.
I have found that I quite like it. Granted, it is not right where the 50 USD Yame that I got to try recently, but it is better than any other gyokuro in this price range that I have tried and better than most costing more. And going 1 gram per ounce (vs 2 grams per ounce for the other Yame) makes this an even better value than the price indicates.
I can really taste the kinship to the $50 one. And brewing it the way I am has removed the slight astringency I picked up with my earlier attempts.
Good price + good taste = good value.
I have had the Yame gyokuro from O-Cha several times now. I think I am brewing it better than my first attempt.
I have found that I quite like it. Granted, it is not right where the 50 USD Yame that I got to try recently, but it is better than any other gyokuro in this price range that I have tried and better than most costing more. And going 1 gram per ounce (vs 2 grams per ounce for the other Yame) makes this an even better value than the price indicates.
I can really taste the kinship to the $50 one. And brewing it the way I am has removed the slight astringency I picked up with my earlier attempts.
Good price + good taste = good value.
blah blah blah SENCHA blah blah blah!!!
Chip,Chip wrote:Heh, sorry for triple posting. But at least the posts are over time.
I have had the Yame gyokuro from O-Cha several times now. I think I am brewing it better than my first attempt.
I have found that I quite like it. Granted, it is not right where the 50 USD Yame that I got to try recently, but it is better than any other gyokuro in this price range that I have tried and better than most costing more. And going 1 gram per ounce (vs 2 grams per ounce for the other Yame) makes this an even better value than the price indicates.
I can really taste the kinship to the $50 one. And brewing it the way I am has removed the slight astringency I picked up with my earlier attempts.
Good price + good taste = good value.
How are you brewing it? This is my first gyokuro so I don't have any experience. I've tried both 1 gram per ounce and 2 grams per ounce and I like 1 g/oz better, the taste is sweeter and smoother that way. I've started from 56 C (133 F) for 2 minutes, then 58 C (136 F) for 30 sec, 60 C (140 F) for 1 min, 62 C (144 F) for 2 min. Should I raise the temperature more between different brews? I really haven't played with the parameters much, because I've only tasted the Yame gyokuro a couple of times. It takes much more time to enjoy 4-5 brews of gyokuro than 2-3 brews of sencha, and nowadays it seems I don't have enough time for anything!
Ritva: you've got the general parameters about right. Depending on how it's coming out thought you may want to adjust them slightly. If an infusion is too weak, up the temp or the time. Too strong, drop them. Temp should generally increase with infusion number. I haven't played with this specific gyokuro yet though so I don't know how it fairs specifically.
Gyokuro is something to spend time and appreciate. It's not a drink to just grab and slurp down, although if that's what you do then all the power to you. Whatever makes your day and your cup of tea, but i've heard gyokuro referred to as a contemplative tea, where you sit down with it and think about the flavor and your infusions. I find it a nice break from things.
Gyokuro is something to spend time and appreciate. It's not a drink to just grab and slurp down, although if that's what you do then all the power to you. Whatever makes your day and your cup of tea, but i've heard gyokuro referred to as a contemplative tea, where you sit down with it and think about the flavor and your infusions. I find it a nice break from things.
Exactly! That's why I'm having trouble finding time for it. It bothers me if I know I have only certain amount of time for drinking gyokuro before doing something else. I'd like to have a peaceful moment when I can just sit and relax with my tea as long as I wan't - but those moments are not so often found! Drinking sencha in peace and quiet doesn't take as much time as drinking gyokuro so it's easier to find time for sencha.Pentox wrote: Gyokuro is something to spend time and appreciate. It's not a drink to just grab and slurp down, although if that's what you do then all the power to you. Whatever makes your day and your cup of tea, but i've heard gyokuro referred to as a contemplative tea, where you sit down with it and think about the flavor and your infusions. I find it a nice break from things.
Sep 25th, '08, 08:47
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Ritva, one reason I do not have gyokuro everyday, I want the time with this tea to be special. I do not want any ... ANY... distractions. Just me and the tea. I agree with Pentox 100% on the comtemplative tea aspect. Sometimes more than a week will go by between sessions.
Gyokuro can be enjoyed many ways, a lot of this is up to the individual's personal tastes. I go as follows which may or may not be better for you than what you are surrently doing. A lot of people like to use less leaf as you have tried with Japanese tea, but if you want the cup to really get your attention, more leaf will help. More leaf does not mean more astringent or bitter, not if brewed properly.
For this Yame gyokuro I do the following:
1 gram per ounce of water. (a super premium gyokuro, I will use more leaf, up to 2 grams per ounce water).
Your water temp is pretty good. I have been going with 130-135*F. I find a little cooler makes this gyokuro much smoother and all but eliminates the astringency. Do not be afraid to experiment even lower. (For a super premium gyokuro, I will go much lower temp, around 50* C/120*F, or even lower sometimes) PREHEATING all your teaware is CRITICAL, I do this as part of cooling the water, serves a double purpose. Remember to smell the leaves as they warm in the preheated kyusu, wow.
2 minutes and I sometimes start pouring a few seconds before. I tried over 2 minutes for this tea and did not like it.
Successive steeps, I raise the temp a bit each time. 2nd steep around 30 seconds or so, 3rd around a minute, 4th around 2 minutes ... if you go beyond this, which I do, continue to raise temp and time.
Enjoy a special moment with your gyokuro!
Gyokuro can be enjoyed many ways, a lot of this is up to the individual's personal tastes. I go as follows which may or may not be better for you than what you are surrently doing. A lot of people like to use less leaf as you have tried with Japanese tea, but if you want the cup to really get your attention, more leaf will help. More leaf does not mean more astringent or bitter, not if brewed properly.
For this Yame gyokuro I do the following:
1 gram per ounce of water. (a super premium gyokuro, I will use more leaf, up to 2 grams per ounce water).
Your water temp is pretty good. I have been going with 130-135*F. I find a little cooler makes this gyokuro much smoother and all but eliminates the astringency. Do not be afraid to experiment even lower. (For a super premium gyokuro, I will go much lower temp, around 50* C/120*F, or even lower sometimes) PREHEATING all your teaware is CRITICAL, I do this as part of cooling the water, serves a double purpose. Remember to smell the leaves as they warm in the preheated kyusu, wow.
2 minutes and I sometimes start pouring a few seconds before. I tried over 2 minutes for this tea and did not like it.
Successive steeps, I raise the temp a bit each time. 2nd steep around 30 seconds or so, 3rd around a minute, 4th around 2 minutes ... if you go beyond this, which I do, continue to raise temp and time.
Enjoy a special moment with your gyokuro!
Pentox and Chip, thanks for comments!
This is something I've been wondering about, because I remember reading some earlier comment about the smell of warming leaves. I preheat my kyusu but I put the leaves in just before I pour the water. Would it be better to let the leaves warm in the preheated kyusu while the water is cooling down in yuzamashi? The kyusu is moist (because of preheating with hot water) so don't the leaves start to brew too early or do you dry the kyusu after preheating?Chip wrote: PREHEATING all your teaware is CRITICAL, I do this as part of cooling the water, serves a double purpose. Remember to smell the leaves as they warm in the preheated kyusu, wow.
I usually put the leaves about 30s and then close the lid so that you can feel the smell of the leaves when you open the lid before pouring the water.Ritva wrote:Pentox and Chip, thanks for comments!
This is something I've been wondering about, because I remember reading some earlier comment about the smell of warming leaves. I preheat my kyusu but I put the leaves in just before I pour the water. Would it be better to let the leaves warm in the preheated kyusu while the water is cooling down in yuzamashi? The kyusu is moist (because of preheating with hot water) so don't the leaves start to brew too early or do you dry the kyusu after preheating?Chip wrote: PREHEATING all your teaware is CRITICAL, I do this as part of cooling the water, serves a double purpose. Remember to smell the leaves as they warm in the preheated kyusu, wow.
Sep 26th, '08, 12:45
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I have never dried the inside of the kyusu before putting the leaves in, but I DO make sure it is well drained and NOT TOO HOT, especially for gyokuro.
With a good fresh Japanese tea, whether it is sencha or gyokuro, you can smell the aroma come up to meet your nose while it sits on a table in front of you. Very sensual. If I am not rushed by water that is cooling very fast, I will certainly bring it up to my nose for a more intense smell.
The warming dry leaf aroma foretells of what to expect from a Japanese tea, much more so than dry leaf in a bag.
With a good fresh Japanese tea, whether it is sencha or gyokuro, you can smell the aroma come up to meet your nose while it sits on a table in front of you. Very sensual. If I am not rushed by water that is cooling very fast, I will certainly bring it up to my nose for a more intense smell.
The warming dry leaf aroma foretells of what to expect from a Japanese tea, much more so than dry leaf in a bag.
blah blah blah SENCHA blah blah blah!!!