Gyokuro

[Salsero]

..or if there are a couple you guys recommend that would be nice.

I like the Kame-Giri-Shui from O-Cha that Olivierco sent me to. It was my first big gyokuro experience, easy enough to brew (with Olivierco's instructions), and a revelatory experience for me.

[Katmandu]

Jeez, I just went to O-cha..had no idea there were so many gyos!!! So, there's a special brewing process just for the gyro that u use..

[Pentox]

All other things being equal, is gyokuro from Yame supposed to be better? Or different?

There's a definite difference in taste. In my limited gyokuro comparisons I find that Uji Gyokuro tends to be drier and a bit harsher. Shizuoka Gyokuro tends to be like a rich sencha. Yame Gyokuro is richer leaning on the grassier side.

Of course these are generalizations from my tasting experiences and somewhat subtle differences at that.

Yame does win most of the competitions for a reason though.

[Chip]

All other things being equal, is gyokuro from Yame supposed to be better? Or different?

There's a definite difference in taste. In my limited gyokuro comparisons I find that Uji Gyokuro tends to be drier and a bit harsher. Shizuoka Gyokuro tends to be like a rich sencha. Yame Gyokuro is richer leaning on the grassier side.

Of course these are generalizations from my tasting experiences and somewhat subtle differences at that.

Yame does win most of the competitions for a reason though.

Also, Yame produces something like 51% of all gyokuro produced in Japan.

I can generally tell a Yame gyokuro from an Uji. I have little experience with Shizuoka gyokuro though. I found the Yame to be very rich and indulgent with the thickest mouthfeel. When I sipped it, I knew I was drinking something special.

Uji can be a bit more intense, but in a good way. Uji knows how to grow tea and Uji gyokuro can be really special.

I am looking forward to trying the premium Den's offering so I can see what is up with Shizuoka.

I wonder why I have not seen Kagoshima gyokuro, that would be a worthy tasting! Some of their sencha are very gyokuro-like, for example some of the Yutaka Midori I have tried.

[Pentox]

I wonder why I have not seen Kagoshima gyokuro, that would be a worthy tasting! Some of their sencha are very gyokuro-like, for example some of the Yutaka Midori I have tried.

I think it's a question of tradition. Uji and possibly Yame, I don't know for sure, are more traditional in their tea production I think. The use of the YM varietal in Kagoshima is a sign that they're trying to be a bit different from the rest. There may also be a growing reason why YM seems to be grown there and nowhere else. My guess is temp. And to continue along that path I would venture to say that YM might not make a good gyokuro?

[Salsero]

Also, Yame produces something like 51% of all gyokuro produced in Japan.

Thanks, guys. So Yame is actually the cat's pajamas in gyokuro. It's amazing how much information you have stored away in your heads!

[Chip]

I wonder why I have not seen Kagoshima gyokuro, that would be a worthy tasting! Some of their sencha are very gyokuro-like, for example some of the Yutaka Midori I have tried.

I think it's a question of tradition. Uji and possibly Yame, I don't know for sure, are more traditional in their tea production I think. The use of the YM varietal in Kagoshima is a sign that they're trying to be a bit different from the rest. There may also be a growing reason why YM seems to be grown there and nowhere else. My guess is temp. And to continue along that path I would venture to say that YM might not make a good gyokuro?

I agree with you, Pentox, I sense Kagoshima is innovative, whether they are attempting to carve a niche for themselves or are just southern (Japan) rebels. I am just glad that kagoshima teas are finally more readily available. O-Cha used to be virtually it with their YM classic, now they are popping up all over.

Funny, I have thought YM was almost like one of those so called "natural gyokuro" tasting sencha. The "classic" from O-Cha has that same feel and thickness and depth. I think YM could be more temp sensitive in cultivation which is possibly why it is grown exclusively in Kagoshima.
AND now back to topic. I had the O-Cha Kame again, yesterday I had eaten not long before and that had deadened my taste buds to the truly wonderful slendour of this Uji gyokuro, In a word, WOW. So thick and "sweet." Certainly the best Uji gyokuro I have had to date and right on par but different from the Yame Ultimate from Zencha. These 2 are THE best so far for me.
.

[Pentox]

haha okay so...I still dont know what the fave is..or if there are a couple you guys recommend that would be nice.

The truth of the matter is that I don't think that there is a favorite. All of our gyokuro experiences are so varied that we haven't had many of the same gyokuros. I think this is partly due to the high price tag, and non-daily consumption of them.

I haven't had enough from any vendor to really decide that I like that vendor's gyokuro very much compared to another.

In my book the following vendors are in contention for top:
O-cha, Bassaro (although they don't ship to the US), Hibiki-an

Ones with the potential to be top tier, I haven't tried their Gyos yet:
Maiko , White Crane Tea Co., Zencha, Ippodo, Chado, JGTS

I'm sure there are more out there.

[Chip]

Also, Yame produces something like 51% of all gyokuro produced in Japan.

Thanks, guys. So Yame is actually the cat's pajamas in gyokuro. It's amazing how much information you have stored away in your heads!

51.163%

[Chip]

haha okay so...I still dont know what the fave is..or if there are a couple you guys recommend that would be nice.

The truth of the matter is that I don't think that there is a favorite. All of our gyokuro experiences are so varied that we haven't had many of the same gyokuros. I think this is partly due to the high price tag, and non-daily consumption of them.

Agreed!

O-Cha's have treated my taste buds well, I have not had the $65 one yet, but the next 3-4 are quite good, and are each different from each other.

Zencha, one and only one choice, Yame.

The Kuradashi from Hibiki that Olivier generously shared was very good, but that is only offered in the Fall. The Superior grade one from Hibiki displeased me.*



*Consuming cheap so called gyokuro has been determined to cause GRD, gagging reflex disease, in laboratory TeaChatter

[Pentox]

Zencha, one and only one choice, Yame.

I never noticed that until you just pointed that out. I guess I should toss Lupicia in the ring for contention as well too then. They have a whopping 3! I've had 2 of the three.

[olivierco]

O-Cha's have treated my taste buds well, I have not had the $65 one yet, but the next 3-4 are quite good, and are each different from each other.

The 65$ one (aka Uji Gyokuro "Yume no Ukihashi") is a little overpriced (as it is from Tsuen). It yields a very nice first steep, but the subsequent ones are somewhat weaker.

[Pentox]

O-Cha's have treated my taste buds well, I have not had the $65 one yet, but the next 3-4 are quite good, and are each different from each other.

The 65$ one (aka Uji Gyokuro "Yume no Ukihashi") is a little overpriced (as it is from Tsuen). It yields a very nice first steep, but the subsequent ones are somewhat weaker.

Is the price of the Tsuen resales reflecting that it is from Tsuen i.e. additional markup,, or is it just a higher priced tea to start with?

[olivierco]

O-Cha's have treated my taste buds well, I have not had the $65 one yet, but the next 3-4 are quite good, and are each different from each other.

The 65$ one (aka Uji Gyokuro "Yume no Ukihashi") is a little overpriced (as it is from Tsuen). It yields a very nice first steep, but the subsequent ones are somewhat weaker.

Is the price of the Tsuen resales reflecting that it is from Tsuen i.e. additional markup,, or is it just a higher priced tea to start with?

both
sod by tsuen at 8400 Y for 150g with a canister, sold by ocha at 65$ for 100g
5250 Y for the fujitsubo with the same canister, sold by ocha at 46$ for 100g

[danibob]

Bumping this for a quick question:

When I bought a cast iron tea set (to serve herbal tea) at enjoyingtea.com I threw in their gyokuru to qualify for free shipping. I knew it would be of low quality but I wanted to try it anyway.

When I got it, the directions on the package say to pour boiled water onto it and steep for 3-5 minutes. But what I've read about gyokuru isn't that overkill? It says its grown in the Uji district of Japan if that helps at all.

What are your thoughts on this?

Edit: Hm, I need to read more carefully. It seems others have had this problem as well. I guess it's the vendor's fault? I'll try brewing the way it has been specified here.