I recently ordered and received the new Yame Gyokuro.
I went in with realistic expectations knowing the $27.95 per 100 grams is not a super premo gyokuro price. But I am really enjoying it. It is very approachable. I often have it first thing in the morning. Anyone looking for an everyday gyokuro based on < $30 price tag per 100 grams should give it a try. I have had comparably priced ones and ones costing more that were not as good.
5 grams per 5 ounces water
135* in a preheated kyusu (be sure to smell the leaves heating in the kyusu before pouring water over them)
Just under 2 minutes I start to pour
Successive steeps I increase temp each time by 10 or so degrees. 30 sec, 60 sec, 2 min, 3 min,..............
Feb 20th, '09, 02:10
Posts: 20891
Joined: Apr 22nd, '06, 20:52
Scrolling: scrolling
Location: Back in the TeaCave atop Mt. Fuji
Glad to see you like your new gyokuro order!
I've only tried Yame gyokuro from Zencha (which had nice reviews in this forum) and for some reason everytime I brew I get bitter (not so much) and VERY grassy/vegital taste and aroma.
I was expecting out of this world kind of experience and really sweet taste. I think I'll stop with gyokuro for now and get back to my sencha haha.
I used:
145F
Just under 2mins
2g/ounce of leaves
Preheated kyusu and cup
Can anyone help me or have an idea of what might have went wrong? I just opened the newly arrived package too.
I've only tried Yame gyokuro from Zencha (which had nice reviews in this forum) and for some reason everytime I brew I get bitter (not so much) and VERY grassy/vegital taste and aroma.
I was expecting out of this world kind of experience and really sweet taste. I think I'll stop with gyokuro for now and get back to my sencha haha.I used:
145F
Just under 2mins
2g/ounce of leaves
Preheated kyusu and cup
Can anyone help me or have an idea of what might have went wrong? I just opened the newly arrived package too.
Feb 20th, '09, 08:39
Posts: 20891
Joined: Apr 22nd, '06, 20:52
Scrolling: scrolling
Location: Back in the TeaCave atop Mt. Fuji
el padre wrote:Chip, if you're going to have new users make posts for you to keep your post count down, replying defeats the purpose.
I had to read it again this morning to make sure I was not dreaming last night (been having tea dreams ever since we discussed it in TeaDay). It is even more amazing by the light of day.
blah blah blah SENCHA blah blah blah!!!
I haven't tasted (yet) the Yame gyokuro from Zencha, but you might get better results with 130°F water and 90s for the first steep.ryux wrote:Glad to see you like your new gyokuro order!
I've only tried Yame gyokuro from Zencha (which had nice reviews in this forum) and for some reason everytime I brew I get bitter (not so much) and VERY grassy/vegital taste and aroma.
I used:
145F
Just under 2mins
2g/ounce of leaves
Preheated kyusu and cup
Can anyone help me or have an idea of what might have went wrong? I just opened the newly arrived package too.
I got some of the Yame Gyokuro from O-Cha last week. It's the first Gyokuro I've tried, so feel free to ignore me. 
So far though, I'm liking it at lower temps and times.
My first attempt brewing it was at 1g/1oz, 140°F, 120s (in a preheated kyusu). That came out way too bitter for me. After finishing the cup, there was a sharp, stinging sensation left on my tongue.
The last session I had with it, I started out at 1g/1oz, 128°F, 80s. It was a little dry, but I could taste a nice buttery sweet flavor.
One thing I've noticed is that the taste changes a lot over successive infusions. It seems like after the 4th steep or so is when the herbaceous, grassy flavors start to become more prominent.
So far though, I'm liking it at lower temps and times.My first attempt brewing it was at 1g/1oz, 140°F, 120s (in a preheated kyusu). That came out way too bitter for me. After finishing the cup, there was a sharp, stinging sensation left on my tongue.
The last session I had with it, I started out at 1g/1oz, 128°F, 80s. It was a little dry, but I could taste a nice buttery sweet flavor.
One thing I've noticed is that the taste changes a lot over successive infusions. It seems like after the 4th steep or so is when the herbaceous, grassy flavors start to become more prominent.
Feb 20th, '09, 17:31
Posts: 20891
Joined: Apr 22nd, '06, 20:52
Scrolling: scrolling
Location: Back in the TeaCave atop Mt. Fuji
Thanks for sharing with us Cerulean! The Yame is a good one to learn with since it is less costly than most and is much better than anything else in this price range as well, IMO.
Gyokuro does take practice, but once you figure out the basics, the details will come with practice. Gyokuro is not the easiest green tea, but when you start to nail it, it can be possibly the most amazing tea on the planet.
It sounds like you are on the right track.
Gyokuro does take practice, but once you figure out the basics, the details will come with practice. Gyokuro is not the easiest green tea, but when you start to nail it, it can be possibly the most amazing tea on the planet.
It sounds like you are on the right track.
blah blah blah SENCHA blah blah blah!!!
Feb 20th, '09, 17:55
Vendor Member
Posts: 1990
Joined: Apr 4th, '06, 15:07
Location: NYC
Contact:
TIM
Chip- how much do you shake it when or before pouring the tea out? I am practicing/learning from a vendor which the more surface area the tea hits, the better? Thanks in advance.Chip wrote:Thanks for sharing with us Cerulean! The Yame is a good one to learn with since it is less costly than most and is much better than anything else in this price range as well, IMO.
Gyokuro does take practice, but once you figure out the basics, the details will come with practice. Gyokuro is not the easiest green tea, but when you start to nail it, it can be possibly the most amazing tea on the planet.
It sounds like you are on the right track.
Feb 20th, '09, 18:05
Posts: 20891
Joined: Apr 22nd, '06, 20:52
Scrolling: scrolling
Location: Back in the TeaCave atop Mt. Fuji
Interesting question, TIM. There all different schools of thought on the pour. Some will give it a gentle swirl, some will rock the kyusu as they pour (Den does this), some will do a very slow gentle pour with as little agitation as possible, still others will do as fast a pour as possible.
I don't think there is one right or wrong way. If you think the tea needs more intensity, you can either adjust the steep length &/or the pour method in order to bring this characteristic out. The opposite is also true.
I just find I am naturally doing things as I become more accustomed to a new Japanese tea. Most good gyokuro I have tried do not need any help as long as you have the parameters right, just pour, and prepare to be transported to another tea realm. mmmmm ...
I don't think there is one right or wrong way. If you think the tea needs more intensity, you can either adjust the steep length &/or the pour method in order to bring this characteristic out. The opposite is also true.
I just find I am naturally doing things as I become more accustomed to a new Japanese tea. Most good gyokuro I have tried do not need any help as long as you have the parameters right, just pour, and prepare to be transported to another tea realm. mmmmm ...
I find it depends on what flavor you're trying to achieve out of the tea. For instance if you're brewing more akin to European style and you want less infusions, but more power to them. Swirl and shake. It gets more exposure.TIM wrote: Chip- how much do you shake it when or before pouring the tea out? I am practicing/learning from a vendor which the more surface area the tea hits, the better? Thanks in advance.
If you want something separated out in the different infusions, less agitation is better. This will give you much more varied experience between the first and second.
