Let me take a stab at the Gyokuro "Gyoku-Hou" from O-Cha. The first time I brewed this, I went with less than usual leaf as Chip suggested because I was worried about astringency. The second round, however, I brewed full regular strength and I think I prefer it that way: 6.0 grams in 90 ml, 130° F in preheated Korean toin pot, 90 s, 15 s, 25 s, 1 m, 90 s.
Like Chip says, more "bitey" than the others, but I really enjoyed that kick. I also found more acidity, a mouth-watering hint of sour on the side of the tongue that I also enjoyed. Somewhat lighter in flavor than my benchmark Kame-Giru-Shi, but still with the incredible "brothy" taste of high umami that seems to be the hallmark of gyokuro. Sometimes I get this brothy sensation from sencha, but it is usually accompanied by excess astringency, off flavors, or bitterness. Gyokuro has the smooth, relaxing feel of slipping into a warm bubble bath. There were also some pleasantly floral aftertastes, nothing with the intensity of a good hui gan from sheng puerh but very engaging nevertheless.
RE the the darling little rice pattern cup and saucer: is there a story behind that? Where do they come from and what did we do to deserve them?
Once I finish the last of the Kuradashi sample, I have a Maiko Gyokuro Fugenji-Midori to open.
w00t
Thanks for the comments on the cups, and it was fun seeing them in photos on the forum. A select few who were "involved" in this tasting also received the saucers. Enjoy.
