Oct 18th, '08, 08:04
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Mmm, Olivierco must be distracted this morning. Here are the steep times he gave me:
Here's link to the quoted post: http://www.teachat.com/posting.php?mode=quote&p=61033
I had good results with that tea, those times and proportions, and that temp.olivierco wrote:Gyokuro isn't tricky to brew anyway.
Preheated teapot and cups
8gr 80-100ml 55°C (130°F) 90s 5s 15s 30s 60s is a good starting point.
Uji Gyokuro Kame-Giru-Shi is very good and has the advantage to be sold in 50gr package.
My twin should come soon to recommend a nice Lupicia Yame gyokuro.
Here's link to the quoted post: http://www.teachat.com/posting.php?mode=quote&p=61033
Oct 18th, '08, 09:19
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And to stress the preheated pots and cups!!! Crucial for gyokuro at low temps.
I tend to approach 120 seconds for the first steep. I am sure either is fine. Also, depending on the grade, I tend to go with less leaf for lesser grades, a bit of a paradox. 2 grams per ounce of water for the good stuff, and 1 gram per ounce for cheaper grades.
Also, a lot of gyokuro out there is actually Kabusecha of a lesser grade. I think around .3% of all tea produced in Japan is gyokuro. Around 5-6% is shade grown kabuse. It has been reported that much gyokuro sold stateside is not authentic gyokuro, but kabuse instead.
I tend to approach 120 seconds for the first steep. I am sure either is fine. Also, depending on the grade, I tend to go with less leaf for lesser grades, a bit of a paradox. 2 grams per ounce of water for the good stuff, and 1 gram per ounce for cheaper grades.
Also, a lot of gyokuro out there is actually Kabusecha of a lesser grade. I think around .3% of all tea produced in Japan is gyokuro. Around 5-6% is shade grown kabuse. It has been reported that much gyokuro sold stateside is not authentic gyokuro, but kabuse instead.
Oct 18th, '08, 10:17
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"Stress"? Sorry, Chip, I'm not sure what this word refers to.Chip wrote:And to stress the preheated pots and cups!!! Crucial for gyokuro at low temps.
I preheat my pots and cups prior to drinking gyokuro, but I don't think I stress them... unless that refers to reminding them how pricey gyokuro is, and how they MUST do a good job when steeping/drinking time comes ...
Oct 18th, '08, 11:39
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chamekke wrote:"Stress"? Sorry, Chip, I'm not sure what this word refers to.Chip wrote:And to stress the preheated pots and cups!!! Crucial for gyokuro at low temps.
I preheat my pots and cups prior to drinking gyokuro, but I don't think I stress them... unless that refers to reminding them how pricey gyokuro is, and how they MUST do a good job when steeping/drinking time comes ...
I want to stress the importance of preheating ... 
blah blah blah SENCHA blah blah blah!!!
Oct 18th, '08, 19:20
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Oct 18th, '08, 20:22
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Ah. SorryChip wrote:chamekke wrote:"Stress"? Sorry, Chip, I'm not sure what this word refers to.Chip wrote:And to stress the preheated pots and cups!!! Crucial for gyokuro at low temps.
I preheat my pots and cups prior to drinking gyokuro, but I don't think I stress them... unless that refers to reminding them how pricey gyokuro is, and how they MUST do a good job when steeping/drinking time comes ...
I've been a little stressed myself lately, and when that happens, I start taking things too literally...
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Oct 18th, '08, 23:35
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Chip, two grams of tea per ounce of water? So for a twelve ounce cup, a full twenty four grams of tea? I've never heard of this before. I asked a bunch of my Japanese friends and they all said that was way, way too much. Is this some special method of brewing? I'm used to four grams per twelve ounces of water, brewed for about three minutes, single steep. This is how I learned it in Japan. Is there a better way? I just can't imagine going through 100g of fine gyokuro in four days (currently, 100g lasts me about three weeks, and I drink it every day). Are you using a gaiwan, with multiple steeps?
Being a novice, I followed the advice for brewing netto gyokuro found on "Japanese Green Tea On Line"
Boil water and let stand for 3 minutes(I should measure the temp.)
1 teaspoon per 8 ounces
brew for 2 minutes
I've been using a 16 ounce tetsubin with infusor.
The tea tastes good to me, but then I've never had one brewed by an experienced person to compare it to. I hope I'm not ruining a good tea, but I'm about to start serious research on the subject.
Boil water and let stand for 3 minutes(I should measure the temp.)
1 teaspoon per 8 ounces
brew for 2 minutes
I've been using a 16 ounce tetsubin with infusor.
The tea tastes good to me, but then I've never had one brewed by an experienced person to compare it to. I hope I'm not ruining a good tea, but I'm about to start serious research on the subject.
Oct 21st, '08, 15:50
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Well, heh, no. For a really premo gyokuro and a really premo session, I only brew 2 ounces in a tiny Korean pot that looks like it was made for gyokuro. So that is only 4 grams of leaf. This creates an ultra rich indulgence. Yes it is a special method.Michael_C wrote:Chip, two grams of tea per ounce of water? So for a twelve ounce cup, a full twenty four grams of tea? I've never heard of this before. I asked a bunch of my Japanese friends and they all said that was way, way too much. Is this some special method of brewing? I'm used to four grams per twelve ounces of water, brewed for about three minutes, single steep. This is how I learned it in Japan. Is there a better way? I just can't imagine going through 100g of fine gyokuro in four days (currently, 100g lasts me about three weeks, and I drink it every day). Are you using a gaiwan, with multiple steeps?
Most gyokuro I brew at a more sane 1 gram per ounce, and even then I only brew 5 ounces.
There are many ways to brew gyokuro. I would be hesitant to say any one way is necessarily right or wrong.
Oct 21st, '08, 16:03
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Hey CR. If you like your results, that is a big step in the right direction. I am happy for your early success!!!Cinnabar Red wrote:Being a novice, I followed the advice for brewing netto gyokuro found on "Japanese Green Tea On Line"
Boil water and let stand for 3 minutes(I should measure the temp.)
1 teaspoon per 8 ounces
brew for 2 minutes
I've been using a 16 ounce tetsubin with infusor.
The tea tastes good to me, but then I've never had one brewed by an experienced person to compare it to. I hope I'm not ruining a good tea, but I'm about to start serious research on the subject.
Gyokuro is an adventure, be willing to experiment. Personally, I would not use a tetsubin, but if it works for you, great. I like to use a Tokoname kyusu style pot which allows the leaf more room to expand and the temp is easier to regulate.I do weigh my gyokuro, I do preheat everything, I do use a thermometer, and I do use a timer for gyokuro. There are a lot of topics here under green tea about gyokuro. And of course ask questions.