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derk drank Black Gyokuro by Liquid Proust Teas

1647 tasting notes

Brewing this up on a lazy Sunday (yet another overcast day in May) while skimming though the “Japanese Family-Style Recipes” cookbook I bought from the used bookstore yesterday. No idea how to brew. Entire 7 grams in pot, 190F, let’s go. 25 seconds.

ok beerandbeancurd, I completely understand your impressions!

Mostly this tastes like sinking my mouth into a heavily varnished wood slab table. An old one. Then I’m hit with a very strong floral quality as if a sakura tree crashed onto this thick wood slab table with its fresh, thick coating of varnish and then quick! – a mouth full of fresh bok choi juices, cucumber, mustard greens, oxalis, stale shiitake broth, burdock root, instant potato flakes, rice in burlap sacks. Weird how it goes from alkaline at the front of the mouth to sourgrass. Weird combination of floral, woody, vegetal, savory elements

Strange.

Kyoto Obubu tea?

Flavors: Alkaline, Bok Choy, Brown Rice, Burlap, Cucumber, Earthy, Floral, Malt, Mushrooms, Pleasantly Sour, Potato, Roasted, Roots, Sakura, Salad Greens, Salty, Savory, Varnish, Vegetable Broth, Vegetal, Wheat, Wood, Woody

Preparation

190 °F / 87 °C 7 g 4 OZ / 120 ML

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1 comments

beerandbeancurd
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We’re overcast down here, too. Cozy.

I just ordered some green gyokuro; it was fun to revisit the black vicariously!

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beerandbeancurd
Delete

We’re overcast down here, too. Cozy.

I just ordered some green gyokuro; it was fun to revisit the black vicariously!

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This place, like the rest of the internet, is dead and overrun with bots. Yet I persist.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, and Nepal. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possesses off flavor/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

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