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My very first gyokuro!

Brewed it traditional style.
5g / 100ml in a banko-yaki kyusu. Water from Kunzan tetsubin. Served in hagi-yaki 120ml cup. All out japanese tonight :) Used the cup as a yuzamashi. (watercooler)

Only 3 infusions due to lack of time.
2m/8s/8s @ 55C

The taste was intense, sweet. Like a supersencha! Now i understand why gyokuru is considered the best green tea in Japan. I found it invigorating. I will be sure to sample some more gyukuros and stock up! Less sencha next year for sure.
Next time i will use 6g / 100ml.

Preparation
140 °F / 60 °C 2 min, 0 sec

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35yo from gothenburg, Sweden.

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