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“Another budget Yuuki-Cha tea. This time it’s gyokuro which is normally considered a premium tea. However, this unique variant is processed like bancha consisting of leaves and stems. I’m not a...” Read full tasting note
A very limited offering of organic gyokuro karigane from Ujitawara in Kyoto that is made from the famed gokou cultivar! It consists of only stems and attached leaf material that were sorted from the processing of organic gyokuro.
Organic gyokuro karigane is super rare, very limited, highly prized, and very difficult to come by because, for one, there are only a very few growers that actually make organic gyokuro in Japan, and two, growers usually keep it to consume among their family and friends and very seldom place it on the market.
Not only is this fine tea a rarity, but it’s also deliciously and uniquely sweet, theanine-rich, aromatic and produces a liquor that is a beautiful shade of green. In addition, it’s not such a difficult tea to brew, has a wide brewing spectrum, and will brew well at many varying brewing temperatures. A highly recommend organic green tea!
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Another budget Yuuki-Cha tea. This time it’s gyokuro which is normally considered a premium tea. However, this unique variant is processed like bancha consisting of leaves and stems. I’m not a huge fan of gyokuro as I find it too umami heavy for my taste but went for it here as it looked super interesting and the price was good too.
The smell out of the bag is a mixture of umami, nori seaweed, and flowers in a grassy meadow. I’m still working out the brew times and temperatures, but I generally start between 135 – 150 F and gradually increase the temperature 5-10 degrees per infusion for a total of 4 steeps. The first steep produces a fatty, umami laden cup with a texture reminiscent of animal fat. Trust me, it tastes better than my description. It has a slight edge that tiptoes around bitterness without ever becoming bitter. Pale green liquor that smells like brussel sprouts and earth.
Second infusion brings out a subtle earthiness, wheatgrass, and cabbage. Third infusion is 160-165 F and has a more familiar sencha-like flavor. Light wheatgrass, matcha-like creaminess, and straw. Fourth and final steep is mellow and rather washed out.
Overall, an enjoyable Gyokuro with a rich flavor and complexity beyond just umami. It doesn’t resteep as well as pricier teas but acceptable given the style and price point.
Instagram photo: https://www.instagram.com/p/CTiC14orvVd/
Flavors: Butter, Grass, Lettuce, Straw, Umami
