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“Guyokuro pyramid teabags by ippodo. Grassy, grapes, vegetal, minerals, metallic (iron), bitter with a sweet aftertaste. All in all, a yummy tea. I like the tastes in this tea. Somewhat similar yet...” Read full tasting note
Being a shade-cultivated tea, gyokuro is rich in theanine- an amino acid responsible for gyokuro s full-bodied mellow sweetness and slightly viscous nature.
In Japan, there is a special name for this taste: umami.
Generally, the higher the grade, the richer the umami taste.
While many teas are served hot and consumed as a means to quench a thirst, gyokuro is different. A typical serving is a precious 1/3 of a teacup at a very comfortable 60 C.… Read more
Guyokuro pyramid teabags by ippodo.
Grassy, grapes, vegetal, minerals, metallic (iron), bitter with a sweet aftertaste.
All in all, a yummy tea. I like the tastes in this tea. Somewhat similar yet different than sencha.
In the end after trying sencha, gyokuro, and hojicha; these teas are very yummy. There’s a taste unique to Japanese teas. I cannot put my finger on it. Unami? I do not know. Do you?
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Flavors: Bitter, Grapes, Grass, Metallic, Sweet, Vegetal
Gyokuro in a teabag? That doesn’t sound like the best idea :D
@togo: tbh, it was delicious! have you tried ippodo? it their sencha teabag and hojicha tea bag the tea water tastes when brewed just like their loose leaf. albeit a tad weaker
No I have never tried them. I am just concerned that one wouldn’t be able to extract the full potential of a tea such as gyokuro from a teabag, even though it still may be enjoyable.
@Togo: i’ve tried their loose leaf, it seems to go sour within 2 weeks. still drinkable but not as enjoyable. i was told by them to microwave some of the leaves before use if they go sour. seems silly…im trying their teabagged versions to see how long it takes to go sour. i do understand your point of view. i was told by a friend that japanese teas have to be all used up very quickly like ground coffee