Green Tea Forum

Chip · Posted: Jul 03, 2007 2:28 am Post subject: shizuku cha, Gyokuro "drop tea"

Karen mentioned shizuku cha (sizuku cha) to me. I had only heard of it, but decided to google it and see what the buzz was all about. Supposedly, this is a new "tea trend."

I would be interested on any thoughts on this interesting new trend in gyokuro enjoyment. It sounds pretty intense!!! shock

But they call it "rich." Rolling Eyes

The basic premise is to put around 4 grams of a special grade of gyokuro into a special tiny lidded teacup that looks very much like a Chinese gaiwan, in fact I would swear it is simply a gaiwan.

The tea is prepared using a "drop method." Basically, 4 grams gyokuro with only around 20 ml (yes, 20 ml, not an error) of water at 40* C poured over the leaf which is then allowed to brew for 1-2 minutes. The brew is drunk directly from the lidded teacup gaiwan style, using the lid as a strainer to hold back any leaf. It is drunk "drop by drop" allowing the concentrated gyokuro brew to sit on the tongue in order to savour the flavor. The flavor is very rich.

This is repeated for 3 infusions, after which it may then be brewed like sencha at 80-90* C and/or even eaten with soy sauce and vinegar or used in other food dishes.

Here is a link which includes a promotional video. Most of the video is about Yame/Fukuoka tea in general, but towards the end, shizuku cha is shared.

http://webtv.pref.fukuoka.lg.jp/en/mov_list.php?m=5&s=8&no=43

Also here is another link on shizuku cha.

http://www.o-cha.net/english/kitchen/science/sc04.html

Ryan · Sensei Joined: 19 Jul 2005 Posts: 475

Sounds dangerous.

Chip · Posted: Jul 03, 2007 8:07 am Post subject:

Photiou · Posted: Jul 03, 2007 8:45 am Post subject:

Thats quite a lot of leaf - almost twice the amount some places recommend for gyokuro (ie. 10g/80ml)...

I think that those lidded japanese teacups do not have a plate like a chinese gaiwan - is that right?

Chip · Posted: Jul 03, 2007 8:58 am Post subject:

...not sure about the saucers...

But the main point is the "drop" aspect I think. 20 ml is not much water to add to 4 grams of leaf. I would expect the "drop" part of the name to be very literal. It probably pours into the drinker's mouth drop by drop of very very concentrated gyokuro brew.

This is the main point of this method...plus they often eat the leaf after drinking 3 steeps.

I am hoping someone out there has a little more info on this very different method of brewing and drinking gyokuro.

zenman · Uh, Can I Add Sugar? Joined: 18 Apr 2008 Posts: 12

Thanks for the link. Now I have a different way to drink my tea. I always ate a little of my tea leaves after drinking. Now I will for sure.

Thanks

Oni · 2nd Degree Black Belt Joined: 15 Mar 2008 Posts: 194

Look on maiko teasite, it is called susuricha and they sell the necesarry equipment.

greenisgood · Black Belt Joined: 20 Jan 2008 Posts: 112

3 steepz 4 lyfe

Karen · Black Belt Joined: 13 Apr 2007 Posts: 123

inspectoring · Uh, Can I Add Sugar? Joined: 28 Jul 2008 Posts: 3

when I was at a local tea store in NYC - someone mentioned this as the new craze. However, I have tried it and its just too much of a concentrated taste..mostly vegetal - which overshadows the sweet taste.

Chip · Posted: Oct 31, 2008 11:06 pm Post subject: