November gyokuro tasting

[Victoria]

OK, I have everyone's addie, but not an update from Joel. I have an addie from May for him but wanted confirmation. Anyone send him anything recently? He has not replied or even retrieved a PM I sent to him.

I have his address from the September tasting, I will PM you.

[Chip]

Rock on, Chip man! I could actual use some brewing help with this one, because I have been brewing up 4-5 ounces in the bottom of my large kyusu, and seemingly even my rather large amount of leaf is much less than Salsero's.

This should be pretty exciting for a lot of us. Rarely would I have the opp to try 3 different, yes 3 instead of 2, pretty high grade gyokuro!!! I am very excited to be a part of this sharing.

I am sure Olivier who contributed the Karadashi (aged) gyokuro will offer his expert advice and I will offer my less than expert advice. There are pretty many schools of thought on brewing gyokuro so we can all learn from this tasting.

Thanks also go out to Sal, Padre and Fence who are sponsors of this tasting.

I have his address from the September tasting, I will PM you.

Thanks, got it!
.

[olivierco]

Rock on, Chip man! I could actual use some brewing help with this one, because I have been brewing up 4-5 ounces in the bottom of my large kyusu, and seemingly even my rather large amount of leaf is much less than Salsero's.

I usually use the 2g per 30ml ratio for gyokuro. 55°C (130°F) 90s for first steep.

I have just made a comparison tasting of two gyokuro:

Kuradashi SP (hibiki-an) a gyokuro aged during about 18 months.
and Kame Giru Shi (o-cha)

I brewed them simultaneously in two similar porcelain houhin at about 8g for 120ml water, 55°C (135°F)
90s for the first steep, 10 20 and 40s for the subsequent ones.

Kame Giru Shi is very mellow with a powerful taste and a very long aftertaste. It also has a pleasant thick consistency (rondeur en bouche)
Kuradashi SP is somewhat weaker, with a sharper taste at first (not astringent though, with a complex aroma presenting some floral notes) that gives place to a more classical gyokuro aftertaste.

It was somewhat difficult to compare them because gyokuro has such a long aftertaste and because Kame Giru Shi more powerful taste leveled the taste of Kuradashi gyokuro.
I might make a comparison tasting of Kuradashi and an other gyokuro but not today: I got my caffeine dose for the rest of the day.

Kame Giru Shi remains my favorite gyokuro but the Kuradashi SP is worth trying. Their prices are similar (around 60$ per 100gr shipping costs included).

[Chip]

OK, everything is weighed and boxed. I will be heading to the PO in a bit. Hopefully everyone will have it this week.

[Victoria]

Great, thanks! Looking forward to it and the surprise!

[Chip]

Packages are in the mail as of Monday morning. I am thinking some of you might start receiving them Wednesday. Remember to look for the little surprise in every box!

We will start a new topic for the tasting.

[Pentox]

Packages are in the mail as of Monday morning. I am thinking some of you might start receiving them Wednesday. Remember to look for the little surprise in every box!

We will start a new topic for the tasting.

Sweet! cracker jacks toys!

[fencerdenoctum]

Package received! Everything arrived in good order!

Fence

[Geekgirl]

Gyo received! It was delivered to my neighbor yesterday, it's a good thing she didn't eat my tea!

[Chip]

Good to hear it is making its way. I was concerned about holiday delays.

Please post under the new "stickied" topic.
"November's Great Gyokuro Gomparison"