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trent
Uh, Can I Add Sugar?
Joined: 20 May 2008
Posts: 16
Location: Santa Cruz, CA
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 Posted: May 20, 2008 12:52 pm Post subject: Fukamushi Gyokuro |
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| Is there such a thing? |
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Kevangogh
Forum God
Joined: 19 Jul 2005
Posts: 904
Location: Japan
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| Posted: May 20, 2008 12:56 pm Post subject: |
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| Not really... |
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trent
Uh, Can I Add Sugar?
Joined: 20 May 2008
Posts: 16
Location: Santa Cruz, CA
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| Posted: May 20, 2008 12:59 pm Post subject: |
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I'm probably wrong...
but is that because gyokuro is allowed to "age" for a short time and deep steamed don't age very well? |
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Kevangogh
Forum God
Joined: 19 Jul 2005
Posts: 904
Location: Japan
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| Posted: May 20, 2008 1:09 pm Post subject: |
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| They steam green tea depending on the leaf itself - some are more suitable for deep steaming than others. Our Shizuoka Sencha Hatsumi is steamed halfway between middle and deep because the grower has determined that is where that particular leaf should be steamed. Gyokuro is produced under different conditions. |
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Ryan
Sensei
Joined: 19 Jul 2005
Posts: 475
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| Posted: May 21, 2008 5:12 am Post subject: |
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| Kevangogh wrote: | | They steam green tea depending on the leaf itself - some are more suitable for deep steaming than others. Our Shizuoka Sencha Hatsumi is steamed halfway between middle and deep because the grower has determined that is where that particular leaf should be steamed. Gyokuro is produced under different conditions. |
aha, the tea leaf dictates what kind of steaming will be done, and not the steamer. Good stuff. |
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greenisgood
Black Belt
Joined: 20 Jan 2008
Posts: 112
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| Posted: May 21, 2008 8:22 am Post subject: |
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| it's like coffee with the amount of roasting, a good roaster will know that a roast degree should be dictated by the particular bean. coffee and tea become more and more similar in my mind all the time. i truly think they can live hand in hand in my cup (though not at the same time, yuck). |
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