Gyokuro

[kyle]

Anybody have recomendations for good Gyokuro vendors and favorite varieties?

Thanks

[Chip]

You can start here ... there are more topics as well. http://www.teachat.com/viewtopic.php?f=6&t=11200

The best I have had is the Kame from O-Cha, supurb!

[Jack_teachat]

You can start here ... there are more topics as well. http://www.teachat.com/viewtopic.php?f=6&t=11200

The best I have had is the Kame from O-Cha, supurb!

+1

[edkrueger]

Ippodo gyokuro is by far the best I've had. They suggest you start with Rimpo, but I'd go with Kanro.

[Tead Off]

Ippodo gyokuro is by far the best I've had. They suggest you start with Rimpo, but I'd go with Kanro.

I have been drinking Ippodo's Kakurei gyokuro for the last few days. A gift from a friend who just returned from Japan. It's good considering the price, but, I would like to try the Kanro. It's a shame they don't carry any organics.

[olivierco]

I haven't had so far any excellent organic gyokuro.

[Tead Off]

I haven't had so far any excellent organic gyokuro.

Me, too. Have you had Hibiki-an's organic gyokuro? I haven't yet tried it.

I didn't like Yuuki-cha's Organic Asahina Gyokuro Tsuyuhikari which is their most expensive one. I found it very light on flavor and could never really pull any umami out of it.

[Chip]

Organic Gyokuro seems to be a big challenge to produce. Might take a while til they figure out how to effectively produce it. I think the biggest problem is that Gyokuro is generally very heavily fertilized ... hard to duplicate on an organic level.

And yet, Organic Kabuse is being produced and is pretty good from my limited exposure.

[olivierco]

Me, too. Have you had Hibiki-an's organic gyokuro? I haven't yet tried it.

Their regular gyokuro premium should be of the same quality (if not better) and I wasn't convinced by it so I haven't tried their organic one.

[edkrueger]

There is really no reason to make organic gyokuro. The reason people switched entirely free nitrogen ferts was because they increased yield and quality.

[Oni]

I wanted to order the two top gyokuro from yuuki-cha, but after reading your posts, specially from those who drink a lot of japanese greens, I decided to skip on this order and wait for shincha season.
As a conclusion I think if they have a problem producing good organic gyokuro, than they have an even greater problem producing koicha.

[chingwa]

Hmmm... I have an unopened bag of Hibiki-an's organic Gyokuro that's been in storage for a while.... maybe I'll give it a try this wekend...

[Tead Off]

Hmmm... I have an unopened bag of Hibiki-an's organic Gyokuro that's been in storage for a while.... maybe I'll give it a try this wekend...

Please do so as it is currently in my shopping cart! I await your instructions on whether to press 'buy' or not.

[chingwa]

Well, Just had my first taste of the Organic Gyokuro... first impressions are... meh. Not bad, but not really good either. I usually will try a tea for a while before passing judgement on it, but I can assure you there are other more worthwhile gyokuros out there.

Anyone tried Ito-En's Yame Gyokuro? I have an unopened bag of that as well, but won't be digging into it until the organic is gone through.

[Tead Off]

Well, Just had my first taste of the Organic Gyokuro... first impressions are... meh. Not bad, but not really good either. I usually will try a tea for a while before passing judgement on it, but I can assure you there are other more worthwhile gyokuros out there.

Anyone tried Ito-En's Yame Gyokuro? I have an unopened bag of that as well, but won't be digging into it until the organic is gone through.

Hmm. A bit disappointing. Shall I give you a few more tries to make the final judgement?