Question about Tokoname teapot

[Tead Off]

Ok, I did more testing...

Well seems like decreasing ratio gets the job done. With >1:1 I get bitter tea, with 1:1 only second steep is bitter (I didn't brew more because its horrible after 1st steep) so seems like i will have to go for something like 0.6-0.8:1 ratio. According to your comments, the gyokuro is bad.
At first I was afraid the teapot causes bitterness

The size of your kyusu is really too big for gyokuro. You can still use it but I would suggest you use a higher leaf amount and maybe not fill the pot with water. Try 8g in 100ml of water. 90s at 60c should be okay. Usually flash steeps for 2/3rd brews. Gyokuro is meant to be enjoyed in small quantities. Ideally an 80-100ml vessel is best. Your kyusu is really meant for sencha.

[Stentor]

I would suggest getting some lightly steamed (asamushi) sencha along with the gyokuro with your next order.
Gyokuro is VERY STRONG tea if brewed the way the Japanese do it. This can be overpowering. Keep in mind the Japanese sip this tea in small amounts (like 30 ml per person).
If you don't have actual (or good) gyokuro now, what you're going to get when you buy real gyokuro may be completely different. You may actually have Kabusecha right now, which is a tea that is, as far as growing methods and flavor are concerned, right between sencha and gyokuro. It is sometimes marketed as gyokuro.
Usually, the price will tell you if you have real or good gyokuro. That being said, I'd suggest you start small.

[Zubo]

The size of your kyusu is really too big for gyokuro. You can still use it but I would suggest you use a higher leaf amount and maybe not fill the pot with water. Try 8g in 100ml of water. 90s at 60c should be okay. Usually flash steeps for 2/3rd brews. Gyokuro is meant to be enjoyed in small quantities. Ideally an 80-100ml vessel is best. Your kyusu is really meant for sencha.

I just stated in my previous posts that my experience with DECREASING the amount of leaves removes bitterness which is completely opposite of your statement.

I'm sure gyokuro being strong doesn't have anything to do with the bitterness. I think having kabusecha isn't the case but it is possible.

I will test again this evening and see if something works...

[Tead Off]

The size of your kyusu is really too big for gyokuro. You can still use it but I would suggest you use a higher leaf amount and maybe not fill the pot with water. Try 8g in 100ml of water. 90s at 60c should be okay. Usually flash steeps for 2/3rd brews. Gyokuro is meant to be enjoyed in small quantities. Ideally an 80-100ml vessel is best. Your kyusu is really meant for sencha.

I just stated in my previous posts that my experience with DECREASING the amount of leaves removes bitterness which is completely opposite of your statement.

I'm sure gyokuro being strong doesn't have anything to do with the bitterness. I think having kabusecha isn't the case but it is possible.

I will test again this evening and see if something works...

You may have to decrease the time. The idea of using a lot of leaf is standard in Japanese brewing. Just fiddle with the time and temp. Some people like to use 50-55c temp.

[Zubo]

Decreasing time also doesn't work. Only thing working is about 0.5g/oz for now.

[Chip]

hrm ... then this gyokuro is suspect ... It may be just low grade, but as already stated by Stentor, it is quite possible it is kabuse which of course is also shade grown, but for a much shorter period of time.

If you are able to find out what gyokuro it actually is, I am sure we would be interested and this could shed light on the subject.

[Zubo]

hrm ... then this gyokuro is suspect ... It may be just low grade, but as already stated by Stentor, it is quite possible it is kabuse which of course is also shade grown, but for a much shorter period of time.

If you are able to find out what gyokuro it actually is, I am sure we would be interested and this could shed light on the subject.

I have tried to find out which one is it. I have sent an e-mail with question, and response was "we don't give that information because of competition" which is somewhat understandable for Croatia, because they actually sell the best tea in our country, but it's also unfair and funny. I am thinking about completely switching to online ordering of tea.

[Zubo]

Well, after many testings with sencha and gyokuro, I've found that the tea brewed in my kyusu is mild and tasty, it's just a bit hard to find the right tea/water ratio. What should I aim for if i want to make a bit stronger tea, without making it bitter? Or is it just that clay brews milder tea?

[Stentor]

Usually bitterness is caused by too high a temperature. If it's in fact astringency you mean, and not bitterness (it's not easy to differentiate between the two as a beginner), reducing the time should help.
Honestly, the clay should not make a world of difference.
So, try using a bit more leaf; brew colder and shorter and report back

[David R.]

What should I aim for if i want to make a bit stronger tea, without making it bitter? Or is it just that clay brews milder tea?

I agree with Stentor. I would increase the water to leaf ratio and lower the temp. That's what I do. But you'll need good quality tea for it to work well.

It is difficult to give actual figures. So much changes from one tea to another...

[Zubo]

I get bitter gyokuro with 60 sec/55 degrees temp with 1g/oz leaves. :

edit: I have just brewed perfect cup of sencha! Althought probably perfect for leaves I've got. I will be trying with gyokuro, but when i run out of it, i will switch to o-cha. Seems it simply isn't good quality.