Gyokuro suggestions

[miginaustria]

when I first brewed gyokuro it was hard to get right with huge 380 ml kyusu

Of course, but there isn't anything wrong brewing gyokuro in a small kyuusu.

I don't yet have a kyuusu nor a houhin. I have been brewing my first gyokuro, the "Kame Jiru" from O-cha, in my 60ml eggshell porcelain gaiwan from the Tea Gallery.
It actually works perfectly -- the porcelain is thin and thus seems pretty adequate for the delicate gyokuro, but since the porcelain is also high quality the heat does not dissipate too fast; the small size is good for just one person plus it manages to avoid any waste of the costly gyokuro; and when pouring out no leaf bits come out.

[Kevangogh]

The truth is, if you know what you are doing you can brew gyokuro (or sencha) correctly in a myriad of different teapots and no one would be able to tell the difference, taste wise.

[clareandromeda]

Got my o-cha order today!!! I almost busted it open right away but I am forcing myself to wait for morning (I went 3 whole days with no gyo!)

I go back and forth on the houhin; I looove teaware. This is a tough time of year for me, I have seasonal affective disorder (less sunlight=me sad for no reason) so all spare cash is going towards gyo. It might be the placebo effect at this point but gyo helps my mood. Usually by Thanksgiving I've adjusted sooo maybe by then I'll have slowed down on the gyo consumption and I'll have a few bucks for the houhin!!!
I still make yummy gyo with my patchwork system. My boyfriend is the only one I share my gyo with and he's just impressed my cups match!

[Chip]

This is about the time of year I will start looking at and for Gyokuro. I wonder if many others also start looking as the days get shorter and cooler?

For me it is just a more logical time to start looking. I have enjoyed sencha from shincha til now. 2009 gyokuro should be readily available as a 6 month aged tea by about now. It is a perfect time to enjoy.

I brew gyo in small kyusu style pots, Korean gaiwanesque sets, and of course houjin-s. The common denominator is the smaller size.

[woozl]

yummy gyo with my patchwork system

Hmm... the gyo patch, good for the entire day.
See what happens when you are quoted out of context

[Oni]

Talking about gyokuro, I overspent my buget, I have too many teas, and this year I cannot buy kuradashi gyokuro from Hibiki-an, last year it was stellar, it is a seasonal offre and it will end towards the end of the year, and hibiki-an will introduce blended sencha (I haven`t tried those), I know kuradashi gyokuro is rare and precious, but I wonder what other tea sellers offer kuradashi, others than maiko with Yamashita`s Nomigoro which is 100 $/100 grams, over my usual buget?

[clareandromeda]

Has anyone found tsuru-jiru-shi from o-cha alittle shy? I'm having trouble getting its full flavor out. Should I preheat? Any recomendations on the parameters?

[Chip]

I am sure the resident Gyokuro expert from France will chime in , but my 2 yen worth.

Many of us like a premo Gyo like the Kame brewed rich, Tsuru is the more expensive version of the Kame. Although I have not tried it yet, I am sure similar treatment would work.

At least 2 grams leaf per ounce of water, think small steeps, like around 3 ounces.
130ish* F, preheating everything!!!
I would think around 90 seconds, and I would expect pretty many steeps.

[clareandromeda]

I had been following o-chas directions and doing 2g per 3 oz water 1st steep 140 for 2 and a half minutes.
Its been tasting weak.

What temp should I preheat at?

[Chip]

I boil water and cool by preheating everything. But I will boil a full electric kettle (UtiliTea) and this way the water stays warm/hot enough for at least 5 steeps.

[ummaya]

Kame is extremely good Gyokuro. Almost anything else will pale by comparison. O-Cha's Yame is very good for the price

I just received my Yame Gyokuro from O-Cha today.

Since I had a bad experience with two other cheap Gyos from two other vendors,I ordered only 50g . Too bad I did not order a 100g bag; I like it very much. I prefer the "Kame-Jiru-Shi" but for the price the Yame is a very good deal and it makes an excellent "everyday Gyo". Since I brew 3 ounces steeps for Gyo I will enjoy this 50g bag for an extended period.

In your post you suggest a ratio of 2 grams of leaves per ounce of water, the recommendation of O-Cha is 1g per 1oz and I have found a web site in which 10g for 2 ounces of water is considered as the minimum for Gyo. Brewing tea is not an exact science and there is space for personal preferences but I did not expect such differences. It seems like recommendations for different kinds of teas.

Thanks again for the recommendation.

[Chip]

Kame is extremely good Gyokuro. Almost anything else will pale by comparison. O-Cha's Yame is very good for the price

Thanks again for the recommendation.

Glad it is working out. It is very good for the price as I said. I also did a little experimental blending with it, fun to work with. I used a little with sencha, really created a special cup! Try it sometime.

[clareandromeda]

I boil water and cool by preheating everything. But I will boil a full electric kettle (UtiliTea) and this way the water stays warm/hot enough for at least 5 steeps.

Im confused.... what temp should I pour the water in my kyusu to preheat ot before I put the leaf in? I think your saying 130 for when I combine water and leaf?

[Chip]

I boil water and cool by preheating everything. But I will boil a full electric kettle (UtiliTea) and this way the water stays warm/hot enough for at least 5 steeps.

Im confused.... what temp should I pour the water in my kyusu to preheat ot before I put the leaf in? I think your saying 130 for when I combine water and leaf?

You can pour boiling water into the kyusu, then pour the water from the kyusu into cups, from the cups to a cooling pitcher, etc.

The kyusu will cool enough to put the leaf into it. Put the leaf into the heated kyusu within a minute of when the water will be the right temp. (OH, smell the leaf in the preheated kyusu!) Then pour the 130* water over the leaf.

[clareandromeda]

Chip that worked great for the first steep! Finally got to taste the tea. I did the 2nd at 140 for 45 sec and it was weak. Suggestions sensei?