Victoria wrote: ↑Wed Nov 06, 2019 12:26 pm
There is no self wrote: ↑Wed Nov 06, 2019 12:12 pm
The precioussss is finally here! It has breathed
fresh air and will be ready in less than 15 hours.
Feels like I'm really late to the party. I have avoided reading your notes so far so I wouldn't be influenced. Can't wait to catch up!
Wow that’s a crazy long wait, one month, sounds like it sat in customs for several weeks.
It actually took less travelling from California to Milan than being processed at customs.
Anyway, a couple of days ago I had my first tasting. I made the mistake of using too many leaves (nearly 8g in 40ml) and I also used filtered water, which is good but not ideal, I fear. Here's my notes.
1st infusion 8g - 40 ml (wood-fired clay shibo) - 55°C - 90 sec
A burst of umami, light grassy notes, and, upon finishing, a hint of bitterness. The umami is overwhelming, even in the aftertaste.
2nd infusion 8g - 40 ml - 55°C - 60 sec
Should've probably lowered the temperature. Umami still going strong, although the bitter notes are more noticeable.
3rd infusion 8g - 40 ml - 42°C - 60 sec
The umami is starting to fade. No more bitterness, grassy notes are making a comeback, and there's something kind of sort of like sweetness maybe.
4th infusion 8g - 40 ml - 42°C - 120 sec
I managed to squeeze some more umami and some grassy notes, but there's barely any flavour left.
All in all, an interesting experience. I hadn't drunk gyokuro in a long time so I didn't really know what to expect. I'm going to try fewer leaves and some good bottled water, maybe lower temperature too.
Also, bonus: the actual notes I took, for those of you who happen to be knowledgeable in both Italian and ancient writing systems.
![Mr. Green :mrgreen:](./images/smilies/icon_mrgreen.gif)