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“I haven’t had much Gyokuro in recent years. I prepared this one in my first session with it with the following...” Read full tasting note
High class Gyokuro tea. The word Fuuki in Japanese is used for highly valued and respected things.
This tea is best enjoyed using the traditional method of preparation: 5g of tea is poured with approximately 30 ml of water at a temperature of 35-40°C and steeped for 5 minutes. For subsequent infusions, pour so that the leaves are always only very slightly immersed in the water and gradually increase the temperature and shorten the steeping time. In this way, we get only a very small amount of tea, which has an oily structure, a dense, full, sweet taste with a rich aroma and a very long aftertaste with a subtle astringency and fresh tones. For the regular preparation of this tea, we recommend using 8g of tea per 2 dcl of water at a temperature of 50-60°C and steep for 1-2 minutes. This tea can withstand multiple infusions.
Harvest time: Ichibancha (spring) 2024
Area: Around Tanabe and Ayabe villages, Kyoto Prefecture
Cultivar: Gokoh and Yabukita
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I haven’t had much Gyokuro in recent years. I prepared this one in my first session with it with the following parameters:
50ml/40°C/2.5min
80ml/40°C/1.5min
110ml/50°C/30s
130ml/55°C/1.5min
160ml/55°C/5min
It was also a bit of a test session, since later in the week I organized a tea party with a focus on Japanese teas, and this is one of the teas that I brewed up there. The above preparation was a bit too heavy early on tbh, but the tea holds up well to these high leaf/water ratios.
As one would expect, it gives a thick liquor with a super long aftertaste. The first infusion is an umami feast – very brothy with a sweet finish. The second one is much more balanced with a very oily texture and additional bitter and grassy flavours. Later steeps are then progressively more vegetal and bitter with much less umami.
Flavors: Bitter, Broth, Grass, Saline, Sweet, Thick, Umami, Vegetal
