Kuradashi Gyokuro - have you tried it?

[nultz]

Can anyone tell me if it is available in Australia, New Zealand or even Singapore?

[Chip]

Can anyone tell me if it is available in Australia, New Zealand or even Singapore?

If you are talking about Gyokuro in general, most definitely. I am pretty sure companies like O-Cha.com ship virtually anywhere.

However, Kuradashi that has been properly aged 18 months, that is going to hard to even find at this point.

[nultz]

I have checked them out and they are able to ship to aus. thanks

[javusa]

Hi,

I got a batch of supposedly fresh Japanese Kuradashi Gyokuoroko (notice is not Gyokuro but Gyokuroko)

After sampling a couple cups, I am still tasting a kind of sour/astringent after taste. I have searched for this mention on Gyokuoro taste notes but the only time this is said, it refers to stale tea.

The tea smell fine so I asume it is fresh? BUT it has this taste which ruins the experince for me!!

I assume this is not normal (this taste) is it?

thanks.

[Chip]

Hi,

I got a batch of supposedly fresh Japanese Kuradashi Gyokuoroko (notice is not Gyokuro but Gyokuroko)

Welcome to the forum!

Given that google had no matches except your post for this tea, I am going to assume it is actually gyokuro.

Kuradashi is an odd animal. Virtually all gyo is aged for 6 mnths, the kuradashi is aged usually another year or more, but it can be aged improperly or too long. It should be pretty agreeable, not offensive. If anything, it should be mellower than regular gyo.

[edkrueger]

ko=flake
gyokuroko=gyokuro flakes

[Chip]

ko=flake
gyokuroko=gyokuro flakes

Which is essentially Tencha ... more or less.

My experience with tencha, tastes great but is a pain to actually brew since the flakes just want to float. Better ground into matcha as intended.

[edkrueger]

No, it isn't tencha. Tencha is the main product, while gyokuro-ko is a byproduct of gyokuro production.

Some terms, with literal translation:
Ko-na-cha/ko-cha = flakes-of-tea/flake-tea [same thing]
Sencha-ko/gyokuro-ko = sencha-flakes/gyokuro-flakes

[Chip]

No, it isn't tencha. Tencha is the main product, while gyokuro-ko is a byproduct of gyokuro production.

Thanks Ed.

Please note, I said "essentially tencha ... more or less". But since I never saw Gyokuroko, I was speculating anyway.

And for the sake of argument, Matcha is the final product in the case of tencha, a few vendors have simply decided to sell pure tencha as an end product tea for which I would argue it is not well suited for brewing.

Where are these byproduct "ko" for sale so we can take a look and learn?

[edkrueger]

I didn't mean that to be offensive. I just don't think it is either tencha of essentially tencha, it is on the other end of the quality spectrum.

Here are some konacha/kocha links:
https://shop.ippodo-tea.co.jp/shop/en/g ... sSeq=10361

https://shop.ippodo-tea.co.jp/shop/en/g ... sSeq=10352

https://shop.ippodo-tea.co.jp/shop/en/g ... sSeq=10202

http://maeda-en.com/store/productdetail.php?p_id=004143

[Chip]

No offense perceived, Ed. Just clarifying what I meant which was that I really know nothing.

OK, Konocha, that one I know, which adds some clarity to the OP. Isn't Konocha more like dust or fine particles versus flakes?

I will check out your links ... thanks.

[Chip]

OK, the OP spelled gyokuroko 2 ways, the one I googled previously only matched to this topic, no other matches, but spelled the right way, pretty many hits. Including this one from Japanese Green Tea Shops. They describe it as so ...

Gyokurokocha Green Tea
Description: Our Gyokuroko is a High Grade tea powder. (The "ko" in Gyokuro-ko is due to the fact that it is powdered.) This powdered Gyokuro has a light green color, unique elegant aroma and a naturally sweet taste. Gyokurokocha tea is also suitable for making "Iced Gyokuro". (Note: This tea is not Matcha type powder. Gyokurokocha is very finely cut tea leaves and is intended for brewing).

So it is just recovered "particles" which would explain the off taste the OP experienced, now to search Kuradashi Gyokuroko, which to me just seems like a really big stretch by someone trying to recover the tiny particles when final processing some Kuradashi Gyokuro.

[Oni]

I guess this explains everything, the tea in mention is not Kuradashi gyokuro, but gyokuro - ko, a byproduct of gyokuro making, that is low quality stuff compared to the real Kuradashi gyokuro, I tried hibiki-an`s super premium, and it was a very good gyokuro experience, mild, with hints of forest fruit and flavours that reminded the autumn.

[Kunkali]

How would you go about brewing gyokurokocha? I saw one site claiming you could put a few flakes into a strainer and pour hot water through it into a cup

[Chip]

That is a konacha version of gyokuro, I have never tried it and TBH, I am not inclined to go out of my way to try it. Generally, konacha is going to be lower grade fannings/dust, etc. A grower/manufacturer of high grade gyo is simply not going to turn his good stuff into konacha that generally sells for far less than good gyo.

Konacha is more like a byproduct tea and should not be confused with Kuradashi gyokuro which is aged gyo.

To brew it, yes, you put some leaf in an infuser type thing and simply pour water through it.