Gyokuro Hon vs. Kame

[Tead Off]

Ippodo writes that even for one person you should use 10g of leaves.

If you pour 90ml of water over 10g of gyokuro leaves, you will only get about 40-50ml of gyokuro anyway. I usually get a little more by using only 7g.

As Ippodo's gyokuros are very different from Zencha's Hon gyokuro, it doesn't make much sense to me to compare them.

Can you verbalize any differences?

[Kentoz]

I'm weighing in on this topic a little late.

If you can swing it, try brewing Zencha's Ultimate gyokuro like this: 10grams of leaf in 50ml of water at 100F for 2 minutes. Brew it in a good pot -- I used a porcelain houhin. Second infusion requires no steeping time, third infusion can use 30 seconds. This is an extravagant way to brew this tea but it's worth doing at least once.

O-Cha's Kame-Jiru-Shi is also exceptional, but its character is different. It is assertive with umami to spare. Follow Olivier's brewing instructions for this tea. (EDIT: I previously wrote about Tsuru-Jiru-Shi which was a mistake as Kame is more assertive. That's what I get for posting so late at night.)

In any event they are all exceptional teas and you would enjoy any of them.

Thanks for taking time to answer my question I appreciate it!
Ken Green fanatic

[olivierco]

Can you verbalize any differences?

No, sorry. When it comes to verbalization for food, I don't go much farther than "bad", "decent", "good" and "excellent".

[Tead Off]

Can you verbalize any differences?

No, sorry. When it comes to verbalization for food, I don't go much farther than "bad", "decent", "good" and "excellent".

Ah, lost in duality.

[Chip]

Yame and Uji have completely diffrent approaches to gyokuro, Uji gyokuro is matured, Yame is fresh, kept in aracha form and finished freshly, like sencha, I remember I read something like this, but since there are only few places that sell yame gyokuro, and high quality yame gyokuro is very rare on the online market, compared to Uji gyokuro, that can be bought from many places, and there are some very high quality examples of it, I really regret that I didn`t try the All Japan tea competition winner Yame gyokuro when I had the opportunity (Bassaro had a limited offer 2 years ago).

When I read this before I had wanted to comment, but forgot. Then today's Gyokuro reminded me.

There is some merit to this, though admittedly I do not know the specifics. I had the Yame Hon from Zencha 2X. The first time, I had accidently aged it for at least half a year, it was quite sweet and very enjoyable. The second time, I opened it right away and was not as pleased, it lacked the pure and mellow sweet character of the first time, but I did not know why.

Today I had Suimei Gyokuro from Den's. When I opened this well over 6 months ago, I was not singing praises. I purposely set it aside and finally revisited it this morning. Wow, what a difference! The first steep was wonderful, sweet and lots of the Gyo character that I am fond of.

I think that aging definitely can help with some recently purchased gyos that might not be pleasing with your first attempts. So, do not toss the gyo that fails to please with the first tasting, set it aside and revisit it in 6 months or more.

This has confirmed one thing that I already suspected, I have NO need for Shincha Gyokuro. If I got it, I would likely try it, then set it aside for the 6 months anyway.

And that's all I have to say about that ...

[thediminished5th]

What adjectives would you guys use to describe properly brewed Gyokuro? I would love to hear some actual drinkers vs. vendor speak.

[Tead Off]

A full flavored seaweed broth that is slightly sweet with a hint of salt. No astringency or bitterness. Smooth. Floats in your mouth and is not like any other tea that I know of save for some senchas which don't really approach the same level of smoothness. I've been drinking Ippodo's Kanro for several days now. Excellent.

[Chip]

... soupy!

[thediminished5th]

Would the "butteriness" I experienced the other day by accident be typical of Gyokuro?

[Chip]

Would the "butteriness" I experienced the other day by accident be typical of Gyokuro?

A lot of the words we use are not like a color chart that we can all match up and easliy agree upon.

Butteriness to you might equate to soupy to me, or to seaweed broth to TO. We could be experiencing similar sensations but it is not black and white.

But there are similar or common elements that we are hitting upon.

Of course each gyo will be different as well.

[Mrs. Chip]

Would the "butteriness" I experienced the other day by accident be typical of Gyokuro?

A lot of the words we use are not like a color chart that we can all match up and easliy agree upon.

Butteriness to you might equate to soupy to me, or to seaweed broth to TO. We could be experiencing similar sensations but it is not black and white.

+1
I agree and many of the above adjectives describe the various sensations I perceive while drinking Gyokuro, which BTW is prob my fave or one of my 2 favorite greens!

The 'mouthfeel' is almost as enjoyable as the tea itself!!!

[thediminished5th]

Thanks guys! Maybe I'll have to fly out to visit and taste properly brewed Gyokuro so I can have my "a-ha!" moment.

[Tead Off]

Thanks guys! Maybe I'll have to fly out to visit and taste properly brewed Gyokuro so I can have my "a-ha!" moment.

The only problem with good Gyokuro is that it is expensive and you need to use quite a bit of it for a very small output. But, for me, it is the best of all Japanese teas when it is good. And, they are all not good, especially the lower priced ones where you think you are getting a bargain.

[Chip]

Thanks guys! Maybe I'll have to fly out to visit and taste properly brewed Gyokuro so I can have my "a-ha!" moment.

The only problem with good Gyokuro is that it is expensive and you need to use quite a bit of it for a very small output. But, for me, it is the best of all Japanese teas when it is good. And, they are all not good, especially the lower priced ones where you think you are getting a bargain.

Just received Kame today!

Agreed, the lower priced ones generally suck.

Preparing a really good Gyokuro is a lot like preparing Matcha for me, a special occasion with fine teaware and careful brewing. I usually will only brew 2-3 ounce steeps. The smaller steeps seem to convey the special nature of Gyokuro.

[Tead Off]

Chip, I'm not even sure that I get 1 serving of 2 ounces. I think mine must average more like 45ml and that's using 8g of leaf.