What Green Are You Drinking
I realize it is rich in umami but Ive seen that Gyokuro is diffrent, it is like the tea version of the tare portion of Ramen. A flavor packed rollercoaster. Ill never forget trying Ippodo's highest Gyokuro with @Victoria. It was like drinking straight Daiakoryou tonkatsu broth.faj wrote: ↑Sat Mar 06, 2021 2:41 pmGyokuro that is rich in umami, a.k.a. gyokuro.L.S.G.artapprentice wrote: ↑Sat Mar 06, 2021 1:02 pmcurrently drinking a Gyokuro from Tea masters I got that is VERY rich in umami its called Hon Gyokuro "Denshou"
When I steep gyokuro with cool water and very high leaf-to-water ratio, I often use a Hokujo shiboridashi, and I am generally satisfied with the results. Recently, I have used a Kohokujo kyusu to steep gyokuro at lower concentration with 75C water, which I often do with other pots, and was really underwhelmed by the result (obviously muted aromas). The same tea, prepared in other pots with the same parameters, was markedly better in recent sessions.L.S.G.artapprentice wrote: ↑Sat Mar 06, 2021 1:02 pmof course Hokujo's shibordashi does a WONDERFUL job reducing bitterness and enhancing sweetness due to the clay he uses.
That has caused me to wonder whether the clay is actually well suited to gyokuro given my own preferences. Maybe, at high concentration, the loss of aromas is less noticeable. Maybe the clay is not exactly the same or the firing is different (both are pretty typical of the kiln, though). I might have to try a little head-to-head at some point to compare. This is a sacrifice I would gladly make in the name of the pursuit of knowledge...
I do the same thing with the water and leaf ratio but my water is at 40 degrees celcius, I think this gives it that thickness and warmth I so crave with Gyokuro. With the Kohokujo have you tried sencha? I noticed that even in my Yamada Sou Kyusu Gyokouro doesnt get the same effect as used in something like a Shibordashi or something similar.
No, I only recently got it. I will try at some point. My preferences are tilted to aromatics rather than body, and the aromas in good sencha are, if anything, more difficult to preserve : unless the pot changes quite a bit as it seasons, I would not expect the results to be great. Then again, I may be surprised.
The other thing I should try is to prepare sencha in the shiboridashi. Next time I find sencha that really like, I will try that, to compare the results to the kyusu, both being made from the same clay. Obviously, the shiboridashi has a very different shape (a lot of clay mass and exposed water surface with respect to its volume), so the results can be expected to be different, but I am curious as to how it would compare in terms of aromatics.
Love sencha from TdJ, its my morning driver. Their sencha has some fruity notes along with the umami bomb. i haven't yet made a great cup of green tea yet but that will take time. I've tried Gyokuro from Ippodo which was rich, tasty but too much of an umami bomb which I can alter a bit by steep times and less leaf. This makes my mornings much better, as I am grouchy in the AM normally 
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He was referring to Thes du Japon. At least I think he was haha.Though I have actually seen Trader Joe's sell "premium" sencha once.
McScooter wrote: ↑Thu Mar 11, 2021 2:16 pm
Though I have actually seen Trader Joe's sell "premium" sencha once.
OHHH lol I was like WOW now THAT is a secret location lol
updated pictures of the Gyokuro from tea masters with the Hokujo shibordashi. The picther is a fugetsu whose lid broke 
it was my favorite too
it was my favorite too - Attachments
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currently on a huge japanese green tea kick thanks to tea masters. In los Angeles I was introduced to true matcha. I went into matcha because I heard of the benifits in regards to diabetes regulation as well as the flavors one can get. I have my first order from Sazen and Ocha coming along with some wonderfully beautiful gyokuro from Ocha as well.
oh and of course a fugetsu replacment and a kohokujo because well im addicted lol.
oh and of course a fugetsu replacment and a kohokujo because well im addicted lol.
Last edited by Victoria on Fri Mar 12, 2021 2:09 pm, edited 1 time in total.
Reason: Mod edit: move post to green tea
Reason: Mod edit: move post to green tea
Hibiki an "super premium" gyokuro. From vendor:
This tea is able to withstand hotter and longer infusions. Brewed at 6g/40 mL. Seems I need to push it harder! The aroma and aftertaste are complex and persistent with citrus rind, menthol and savory herbs. The taste is citrusy and slightly tropical with a hoppy character (terpene). Easily withstood my final infusion at boiling temp.
Of course ate the leaves at the end. Great on seeded toast.
Enticing floral aroma in the leaves!Hand picked, gokoh varietal from uji. Shaded 20 to 30 days by tana (straw/bamboo shading)
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Of course ate the leaves at the end. Great on seeded toast.
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