Green Tea Forum

def66 · White Belt Joined: 08 Aug 2006 Posts: 34

I just ordered gyrokuro shou-Un. I had Gyrokuro only once before, prior to knowing about o-cha, that I bought at Teavana. I have no idea what the quality of it was though, although it did taste good, and it was sweet. I didn't know the proper way to brew gyrokuro at the time, so I used only 1 1/2 teaspoons for about 10-12oz, at 160 degrees. It tasted good nonetheless.

Question: Can you get away with using less tea leaf than the 1-2 tablespoons per 8 oz? or does it completely change the gyrokuro experience?

Kevangogh · Forum God Joined: 19 Jul 2005 Posts: 916 Location: Japan

You can use less, but I would say that it will change the experience. At least try it once the right way before making up your mind. You do kind of use a lot of tea when you brew with gyokuro, you brew much cooler as well, and for a little longer. It takes a little practice to get it right - make sure to pre-heat everything as well.

Not sure if you are aware, but the use of "sweet" is not actually in sugary terms, but more in the lack of astringency.

def66 · White Belt Joined: 08 Aug 2006 Posts: 34

I just tried Gyrokuro Shou-Un. At first I brewed it in my tokoname with two teaspoons (a spoon for tea which is probably equivilant to heaping teaspoons), and it came out too weak. In the next batch I used 3 teaspoons, which was probably equivilant to two tablespoons, and it came out good. I tried brewing at a couple of different temps. I found that at 130F it tastes right but gets lukewarm real fast, even with preheating everything. I also brewed at 165F, and it was somewhat bitter. Brewing at 140F it came out good, and stayed warm longer. Any other suggestions on keeping the tea warm longer?

Following up on my previous post, I believe the gyrokuro I had bought at the tea store was probably closer to sencha, and thus, I was able to brew it right using only 1 teaspoon per 8 ounces. I read somewhere that Kabusencha can also be considered a lower grade gyrokuro. Is that correct?

I like the gyrokuro, but I can't say that I like it more than the senchas. I enjoy it's milder, sweeter taste, but I also enjoy the astringency and taste of the senchas.

def66 · White Belt Joined: 08 Aug 2006 Posts: 34

Also....after the first infusion, up to what temp can you brew, and how long of a brew time is appropriate?

Kevangogh · Forum God Joined: 19 Jul 2005 Posts: 916 Location: Japan

I wouldn't call kabusecha a low grade gyokuro, it's a good tea in its own right. You also can't brew that like gyokuro at all, it's a lot closer to sencha than it is to gyokuro.

It sounds like you made it right. As you can see, the importance of pre-heating your teapot and teacup can't be stressed enough. The only way to get it to taste right is to experiment with it to see what you like. The key is lower temperatures, more tea, longer brew time. Gyokuro isn't really a beginner's green tea but once you get the hang of it and drink it for awhile you'll start to like it more.

Ryan · Sensei Joined: 19 Jul 2005 Posts: 475

I'm a little confused with what the optimal temperature should be when brewing gyokuro. On the o-cha blog I read:

Kevangogh · Forum God Joined: 19 Jul 2005 Posts: 916 Location: Japan

Not sure what I was thinking that day, it should be about 140F.