First Gyokuro

[ummaya]

I am in my "try a bit of everything" period and I would like to try some Gyokuro. I started my sencha journey with O-Cha and was very pleased so I will start my Gyokuro journey with them too.

Their prices are from $37.95 for 50gr (Uji Gyokuro "Tsuru-Jiru-Shi") to $24 for 100gr (Uji Karigane Gyokuro "Asa-Giri") and some in between like the Uji Gyokuro "Kame-Jiru-Shi" - 50gr for $27.95.

Should I go right away for their most expensive or start from the bottom?

[Chip]

The Kame is outstanding at 27.95 for 50 grams. It took me almost 9 years to try a gyo this good! This one forces you to sit down and savour every second of each session. This is best brewed in small steeps of maybe 2-3 ounces IMHO, and then 2 grams per ounce water. So, think small. Think rich.

Their other Uji offerings are also very good and some are less per gram. I was happy with each one I have tried.

The Yame, if still offered, was the best gyo I had at that price point.

[JPX]

thx for the topic was wondering about the same thing.

as for brewing it chip, i heard you have to double the leaf or something.
What is the general pattern for brewing multi session of gyo ?

and is the ''gyo'' ''gaiwan'' required or a small kyusu would do just fine?
if there is a difference, what exactly is it?

[Chip]

With better or best gyo, 2 grams leaf per ounce water seems to be in order which is 2X the leaf. Sometimes even more leaf is used. So, the better the gyo, the more the leaf typically. It is an indulgence and very rich tasting. A true test of a gyokuro is if it can be brewed and really enjoyed at the higher concentration of 2X.

Lesser gyo, I will go 1-2 grams per ounce water.

I generally use a Houjin or a mini Korean pot/set that resembles a Houjin. There are various types of gyo specific brewing vessels and sets available.

Bottom line, you can brew it in any smallish pot probably, but as I got into better and better grades, I clearly wanted something specific to the task, and I will not likely go back any time soon.

But a small Kyusu will certainly work. Keep in mind that generally steeps of gyo are small, so if you happen to brew it in a very large kyusu, I tend to feel results will diminish somewhat, even if it is only a state of mind.

You can drink wine from a plastic cup, but would you drink a finely aged wine in such a manner and truly enjoy all the nuances of the experience? Not likely. Similarly with a fine aged gyo (usually at least 6 months) ...

[ummaya]

Thanks Chip,

I have read somewhere that Gyokuro is great to prepare with ice cubes. It is hot and humid here in Tel Aviv (90F/82F and 67%/62% humidity) and a small cup of iced Gyo could be great. Do you have any cool recipe ?

[Chip]

I generally do NOT cold brew premo Gyokuro. It is usually one that might not impress me hot that gets relegated to cold brewing/serving iced.

You can do the same with sencha, or blend the 2 ... the possibilities are endless.

[olivierco]

I am in my "try a bit of everything" period and I would like to try some Gyokuro. I started my sencha journey with O-Cha and was very pleased so I will start my Gyokuro journey with them too.

Their prices are from $37.95 for 50gr (Uji Gyokuro "Tsuru-Jiru-Shi") to $24 for 100gr (Uji Karigane Gyokuro "Asa-Giri") and some in between like the Uji Gyokuro "Kame-Jiru-Shi" - 50gr for $27.95.

Should I go right away for their most expensive or start from the bottom?

I wouldn't start from the bottom. If you are looking for a really good gyokuro (the asa giri is very good but it is a Karigane gyokuro) you should try the Tsuru Jiru Shi or the Kame Jiru Shi. I brew them at about 2g/30ml, 55°C (130°F) and 80-90s for first steep.

[Chip]

This brings up an interesting point.

Starting with the Kame or the Tsuru, or start with one that is NOT the best but still good, or even starting with an inexpensive one.

Starting with an inexpensive one will show you what a gyo generally should not be, though O-Cha does not sell any that are in this class IMHO.

Starting with one that is good, but not on level with Kame or Tsuru will enable you to learn and appreciate even better ones that much more.

Starting with Kame or Tsuru may spoil your taste buds if you start here. It is hard to go to a lesser gyo if you start here. IMHO. However, if you feel life is too short to mess with anything but the best, then start here ... you won't be disappointed.

[TEAcipes]

I generally do NOT cold brew premo Gyokuro. It is usually one that might not impress me hot that gets relegated to cold brewing/serving iced.

wow, really? i use the cold brew as a test of its premiumness. In theory (at least in my head), a really high quality gyokuro should exhibit crazy color and aroma even in a cold brew set up.
that said, I recently had a very very very delicious iced gyokuro, but it was $83 for 50g bag. The leaves were shiny and BLUE, and it was a full-frontal assualt of umami on my tongue - which is, rare, for an iced. still dream about it

[Chip]

I generally do NOT cold brew premo Gyokuro. It is usually one that might not impress me hot that gets relegated to cold brewing/serving iced.

wow, really? i use the cold brew as a test of its premiumness. In theory (at least in my head), a really high quality gyokuro should exhibit crazy color and aroma even in a cold brew set up.
that said, I recently had a very very very delicious iced gyokuro, but it was $83 for 50g bag. The leaves were shiny and BLUE, and it was a full-frontal assualt of umami on my tongue - which is, rare, for an iced. still dream about it

I like warm brewed premo Gyokuro too much + I am too cheap.

But I am not head over heels about cold brewed anything really, so my comments should be taken in that context. I do enjoy cold brew iced tea, just am always cravin' the hot stuff so much more.

[Seeker]

Fond Greetings Tea Folk!

A question: I recently received my very first houhin (or is it houjin?), Hagi, and I've read that one shouldn't pour hot water directly onto Gyo leaves - could this be what that large spout is for - should I be pouring water into the spout for infusing?
Here's a pic of my hou hou:

Don't mind Wall-e - he just really wants some tea, especially since he's on a tea break (but, shhh, don't tell, he cheated this morning as we were reading about gyo, and got into the Yutaka Midori.shhhh )

[olivierco]

A question: I recently received my very first houhin (or is it houjin?), Hagi, and I've read that one shouldn't pour hot water directly onto Gyo leaves - could this be what that large spout is for - should I be pouring water into the spout for infusing?

No problem to pour the water on the leaves as the temperature is quite low for gyokuro. Just be sure to drain the houhin completely between steeps.

[Chip]

... however I often pour water into this enlarged snout of a spout for successive steeps, thus dislodging any leaves covering the screen.

[olivierco]

... however I often pour water into this enlarged snout of a spout for successive steeps, thus dislodging any leaves covering the screen.

With a slow pouring and a high leaves/water ratio I don't have any leaves to dislodge but it is indeed a good idea.

[Seeker]

Thanks guys!