This tea is a gyokuro from Uji, Japan, sourced from Cha Do Raku in late 2022.
Preparation Details: I prepared this tea for the first time on Jan 3, 2023, and deviated only slightly from Cha Do Raku’s preparation suggestions, per roughly 5 g per 90 mL of water in a shiboridashi:
- 1st infusion: 50 degrees Celsius for 2,5 minutes
- 2nd infusion: 60 degrees Celsius for 2 minutes
This gyokuro reminds me (inexplicably) of a really good late summer squash. A very round, umami taste with absolutely no bitterness and only the lightest [[ astringent ]]-bordering-on-fruity notes that linger after each sip.
The seller’s instructions:
- 7-10 grammes of tea per 90 mL of water
- 1st infusion at 50 Celsius for 3 minutes
- 2nd infusion at 70 Celsius for 1,5 minutes
Notes mentioning this note
Gyokuro is a green tea that has an abundance of hearty-sweet [[umami]] flavor. With a dew-like aroma, less astringency, and...