Gyokuro From Tsunashimaen

[olivierco]

GYOKURO How to make 4 cups
Place two heaping teaspoons (about 5g) into a tea pot. Make boiled water (about 30~40cc)cool down to about40digrees before pouring into teapot. Serve after 2~4minutes keeping into very small cups.
Ten persons has ten ways. You can make various taste and flavor by changing balance of quantity of leaves, water and temperature of water. Please look for your balance.
Enjoy tea alone or with cookies. If you felt it too sweet, please try Sencha way.

[Tead Off]

The method shown by my pictures is the general gyokuro brewing, as I mentioned those were the minimum amount to be used (10 grams for 120 ml, higher quality tea you can use even more), generally the higher the quality the more concentrated you can drink it, but do not go to 75 C because it extracts too much at the first infusion, second infusion only use slightly hotter water 58-60C water and only 30 seconds infusion time, next 1 minute, 1.30, 2, 3.
And shincha gyokuro has more astringency so that is why I didn`t use a higher concentration, when I tried Kame no Yowai from Horaido I used much more leaves, because it was aged 6 month, and it had no astringency so I used the hardcore concentration.

It was a good suggestion to bring down the temp to 50 C as it does make the flavor last through more brews. The hotter water indeed does take too much away from the tea. Thanks to both you and Olivierco.