Gyokuro

Made from leaves that have not been oxidized.


Oct 18th, '08, 06:25
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Gyokuro

by Ti » Oct 18th, '08, 06:25

I got some Gyokuro to try. Before I screw it up what are the steep times and is the water temperature really only 130 degrees ?

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Oct 18th, '08, 07:24
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by olivierco » Oct 18th, '08, 07:24

Yes 130°F in a preheated teapot is fine.

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Oct 18th, '08, 08:04
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by Salsero » Oct 18th, '08, 08:04

Mmm, Olivierco must be distracted this morning. Here are the steep times he gave me:
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.
I had good results with that tea, those times and proportions, and that temp.
Here's link to the quoted post: http://www.teachat.com/posting.php?mode=quote&p=61033

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Oct 18th, '08, 08:19
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by olivierco » Oct 18th, '08, 08:19

Thanks Sal. I had to look up how many 130°F were in °C and I forgot about the steep times...

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Oct 18th, '08, 09:19
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by Chip » Oct 18th, '08, 09:19

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. :evil:

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Oct 18th, '08, 10:17
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by chamekke » Oct 18th, '08, 10:17

Chip wrote:And to stress the preheated pots and cups!!! Crucial for gyokuro at low temps.
"Stress"? Sorry, Chip, I'm not sure what this word refers to.

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 ... :wink:

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Oct 18th, '08, 11:39
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by Chip » Oct 18th, '08, 11:39

chamekke wrote:
Chip wrote:And to stress the preheated pots and cups!!! Crucial for gyokuro at low temps.
"Stress"? Sorry, Chip, I'm not sure what this word refers to.

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 ... :wink:
:lol: I want to stress the importance of preheating ... :wink: :idea:
blah blah blah SENCHA blah blah blah!!!

Oct 18th, '08, 18:23
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by Ti » Oct 18th, '08, 18:23

That's all I need to hear... that pots and cups need to be stressed before use!
Like it's not difficult enough as it is!

(taking all tea and tea equipment and flinging it in the garbage) :x

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Oct 18th, '08, 19:20
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by Chip » Oct 18th, '08, 19:20

... all my kyusu-s are under extreme stress and duress. Probably because they have witnessed my clumsiness causing the violent demise of several of their brethren.

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Oct 18th, '08, 20:22
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by chamekke » Oct 18th, '08, 20:22

Chip wrote:
chamekke wrote:
Chip wrote:And to stress the preheated pots and cups!!! Crucial for gyokuro at low temps.
"Stress"? Sorry, Chip, I'm not sure what this word refers to.

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 ... :wink:
:lol: I want to stress the importance of preheating ... :wink: :idea:
Ah. Sorry :oops:

I've been a little stressed myself lately, and when that happens, I start taking things too literally... :wink:
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Oct 18th, '08, 23:35
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by Chip » Oct 18th, '08, 23:35

chamekke wrote: Ah. Sorry :oops:

I've been a little stressed myself lately, and when that happens, I start taking things too literally... :wink:
LOL, I was wondering if you were serious or not! Don't stress about it. :wink:

Oct 21st, '08, 13:54
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by Michael_C » Oct 21st, '08, 13:54

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?

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Oct 21st, '08, 14:43
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by Cinnabar Red » Oct 21st, '08, 14:43

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.

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Oct 21st, '08, 15:50
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by Chip » Oct 21st, '08, 15:50

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?
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.

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.

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Oct 21st, '08, 16:03
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by Chip » Oct 21st, '08, 16:03

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.
Hey CR. If you like your results, that is a big step in the right direction. I am happy for your early success!!! :D 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. :D

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