Gyokuro

[stevenski]

I picked up some gyokuro from the local Teavana shop and brewed it at the recommended time and temperature that is indicated on the bag (180F for 3m) and it (as is no surprise to the tea veterans) very grassy. After reading this thread I tried it at more conservative temperatures and it was a mind blowing difference. Thanks for the pointers.

[Salsero]

Thanks for the feedback. I'm sure it is gratifying to our gyoko experts to know that their advice is being put to good use.

I see this is your first post. Hope to hear more from you. We'd love to see you stop by Teaday each day to answer an entertaining tea poll, share what's in your cup, and chat.

[Chip]

I picked up some gyokuro from the local Teavana shop and brewed it at the recommended time and temperature that is indicated on the bag (180F for 3m) and it (as is no surprise to the tea veterans) very grassy. After reading this thread I tried it at more conservative temperatures and it was a mind blowing difference. Thanks for the pointers.

I had a similar experience with RoT. Green tea label said boiling water, YIKES. Amazing I ever had green tea again.

Stevinski, glad to hear we helped you. Gyokuro is truly "precious dew" and should never be brewed at that temp for that length of time. Shame on Teavana!!! I also wonder though, since they recommend such a high temp, I wonder if it is actually kabusecha vs gyokuro.

[Drax]

Mmm, Olivierco must be distracted this morning. Here are the steep times he gave me:

Gyokuro isn't tricky to brew anyway.
Preheated teapot and cups
8gr 80-100ml 55°C (130°F) 90s 5s 15s 30s 60s is a good starting point.

Uji Gyokuro Kame-Giru-Shi is very good and has the advantage to be sold in 50gr package.

My twin should come soon to recommend a nice Lupicia Yame gyokuro.

I had good results with that tea, those times and proportions, and that temp.
Here's link to the quoted post: http://www.teachat.com/posting.php?mode=quote&p=61033

Sorry for the newbie questions... um, but how do I interpret those times? Times for each infusion? If so, why 90 on the first and 5 on the second? I figure I'm missing something, so that's why I'm asking...

[stevenski]

Stevinski, glad to hear we helped you. Gyokuro is truly "precious dew" and should never be brewed at that temp for that length of time. Shame on Teavana!!! I also wonder though, since they recommend such a high temp, I wonder if it is actually kabusecha vs gyokuro.

I think that Teavana just has one bag with the good ol' generic times for greens printed on the back. The employees at the local shop do seem very well educated on the teas and are generally very helpful to me. But this did come as a bit of a surprise. I also found their times for whites to be a little too short at only sixty seconds.

And thanks to all for the warm welcome to the forums.

[Chip]

[Sorry for the newbie questions... um, but how do I interpret those times? Times for each infusion? If so, why 90 on the first and 5 on the second? I figure I'm missing something, so that's why I'm asking...

Yep, you got it, Olivier is refering to successive steeps. I use slightly different times, but same idea. 90-120, 20-30, 30-60, 90-120, 2-3 minutes.

[Drax]

Yep, you got it, Olivier is refering to successive steeps. I use slightly different times, but same idea. 90-120, 20-30, 30-60, 90-120, 2-3 minutes.

Good to know, thanks!

So... is the idea that the first steeping takes time to rehydrate the leaves and 'get them going' (thus a about a minute or two), but then after that, they're primed and ready to go, so the second steeping takes less?

[Chip]

Yep, you got it again. The first steep wakes the leaves. Some of us like to keep them awake by endeavoring to not let them cool completely. Perhaps this is why some of us easily get 5 steeps. I generally keep the session going if I can, the leaves remain heated.

[Drax]

Thanks! I got to try some gyokuro this morning with breakfast. I thought it was very interesting. I only got two infusions because I actually made a large amount... I think I'll cut back on the amount next time.

[stevenski]

Yep, you got it again. The first steep wakes the leaves. Some of us like to keep them awake by endeavoring to not let them cool completely. Perhaps this is why some of us easily get 5 steeps. I generally keep the session going if I can, the leaves remain heated.

What methods do you use to keep the leaves heated? Just drink each steeping quickly?

And is important to get as much water as possible out of the tea leaves? I know that if I leave the leaves in my tea water too long they can go bitter. I imagine this would also work against the flavor for moisture in between steepings.

[Chip]

Yep, you got it again. The first steep wakes the leaves. Some of us like to keep them awake by endeavoring to not let them cool completely. Perhaps this is why some of us easily get 5 steeps. I generally keep the session going if I can, the leaves remain heated.

What methods do you use to keep the leaves heated? Just drink each steeping quickly?

And is important to get as much water as possible out of the tea leaves? I know that if I leave the leaves in my tea water too long they can go bitter. I imagine this would also work against the flavor for moisture in between steepings.

I guess I pace myself in such a way that the leaves never cool down. I do not rush. Part of the reason I am able to accomplish this is because I brew fairly small steeps for gyokuro, 2-5 ounces usually. Sencha around 5-7 ounces. The leaf stays plenty warm in my kyusu.

Yes, one should attempt to drain as much liquid out as possible when pouring.

[stevenski]

Good to know. I will be giving that a crack a bit later.

[Ti]

I finally got a chance to try my gyokuro. I went with about a teaspoon in a preheated pot and cup - 130°F 90s 5s 15s 30s 60s. I tried this tea in the past with 180°F water and I can't believe this is the same tea. This is really good. I doubt I would have tried 130° water on my own. What a difference.

[Chip]

COOL

[Salsero]

COOL + 1

I had the same experience. It's just amazing.