Kuradashi Gyokuro - have you tried it?

[Pentox]

Regarding the new Yame Gyokuro, it will be first offered in 100gm bags. After next week, I'll also plan to introduce it in 50gm bags, which will be plain and of mylar/foil. I may do the same with some other gyokuro's later. People seem to want it in 50gm bags for some reason.

oooo

any word on pricing?

[olivierco]

Regarding the new Yame Gyokuro, it will be first offered in 100gm bags. After next week, I'll also plan to introduce it in 50gm bags, which will be plain and of mylar/foil. I may do the same with some other gyokuro's later. People seem to want it in 50gm bags for some reason.

Very good news.

[kongni]

Thanks for the info everyone!

I think that Hibiki-an has stated that their kuradashi gyokuro has been aged over one year. I believe the email said the harvest was in 2006 if I'm not mistaken. Hmmm...I wonder how the aging process affects the taste....
Here's a writeup on it from the Hibiki-an site:

http://www.hibiki-an.com/readings/what' ... okuro.html

Sorry the link is only half highlighted for some reason. Copy&paste!

[inspectoring]

I had shifted my opinion regarding the gyokuro - but now - after trying den's and ocha and hibiki-an , I would say that ito-en gyokuro is the best. Currently I have Dens and Itoen - and would not mind sending you a sample.

[Chip]

BTW, Yame Gyokuro is now available from O-Cha!

[Salsero]

Gyokuro isn't tricky to brew

I would say that Gyokuro isn't something that you need to keep on hand. I'll tack some onto an order here or there, but it's not so crucial to keep on hand at all times. I like to keep it special.

The Uji Gyokuro Kame-Giru-Shi arrived today and went straight into the pot following Olivierco's instructions. Especially with the background of the Tencha now, I feel very confident that I am finally getting real gyokuro properly brewed. Finally!

Not sure if I like it or not. I suppose after I finish off this 50 gram bag, I will probably be an addict, but for now this and the Tencha are the most unusual teas I have had. And remember, I drink puerh, so I have had some pretty unusual tea! The thick and brothy flavor are so different from sencha, but the vegetal taste is so similar, especially to fukamushi sencha. It's a mental task to reorient myself to the new experience. I find myself liking the later infusions more, but I suppose that's because they are more like my familiar sencha.

This is the stuff where you eat the leaves, right?

Does gyokuro have a longer shelf life than sencha?

Thanks for all the help to everyone, especially Chip, Olivierco, and Pentox for all your patience getting me this far along.

[Chip]

Good luck, Sal! Yep, eat the leaves plain, with some soy sauce, with rice, however you want it.

Gyokuro definitely holds up much better than sencha. After all, they age the stuff, right. Take good care of it and it should last 4-6 months. It might even get better which happened for me.

[Pentox]

You can eat the leaves of gyokuro if you like, just as you can for pretty much anything.

Shelf life for gyokuro is an interesting notion. Gyokuro can be aged i.e. Kurudashi Gyokuro. On the other hand there are times when gyokuro is processed and available just like shincha. (there is shincha gyokuro). As far as freshness goes though I'm not really sure. I would say that if you stick to the sencha rules you'll be fine.

Gyokuro is way better than pu.

[olivierco]

This is the stuff where you eat the leaves, right?

Does gyokuro have a longer shelf life than sencha?

I sometimes use the leaves for cooking, especially with rice.

A gyokuro bag doesn't last much for me, gyokuro is something I need to keep at hand.
It should have a longer shelf life than sencha as long as you store it well. Once the package is open I would advice to finish it within a month.

[Salsero]

especially with rice.

Mmm, that sounds really appealing both to look at and to taste. I guess an open bag goes pretty quick since you use so much at once. I have done nine infusions of the stuff: 3 were gyokuro, 3 were fukamushi, and 3 were asamushi. I've never seen a green tea stretch this far!

[Chip]

especially with rice.

Mmm, that sounds really appealing both to look at and to taste. I guess an open bag goes pretty quick since you use so much at once. I have done nine infusions of the stuff: 3 were gyokuro, 3 were fukamushi, and 3 were asamushi. I've never seen a green tea stretch this far!

I have been trying to grasp your meaning here, Sal?

[Salsero]

I have been trying to grasp your meaning here, Sal?

OK, I ran it through Babel Fish and came up with this:

• Out of 9 infusions, the first three tasted like gyokuro, i.e. chicken broth. For the next three I felt like I was drinking a thick fuka. The last three were lighter and more grassy, like an asamushi.

[Chip]

OK, thought that was what you meant. 9 steeps, that is even more fanatical than the "5 steeps of sencha society."

[Ritva]

Hibiki-an is now offering Kuradashi gyokuro for pre-ordering
http://www.hibiki-an.com/default.php/cPath/21

[Chip]

Hibiki-an is now offering Kuradashi gyokuro for pre-ordering
http://www.hibiki-an.com/default.php/cPath/21

Interesting, the premium version is Yabukita varietal. It may be suitable, but not BEST for gyokuro, aged or otherwise.