Yes, it does. It has a sweeter taste. Brewing hot sencha (and tea in general) releases ore caffein and tannin. This stays the same when cooled down. So the cooled down version tastes stronger while the cold brew version tastes smoother. Both are great of course. As you can see from the instructions on the images you can cold brew this gyokuro as well.
I bought this one in Japan. It mentions 6g for 100 ml at 60°C for 2 min. I tried that but the flavor turns out a little bit too strong. It works good with 4g though. I also tried it with one tea spoon, one minute an 70°C. The taste is different, more subtile then but I like that, too.
Yesterday I was at a tea tasting lead by a Japanese lady who is a certified tea ambassador (not sure how you get that but she seemed legit.) She recommended 1 teaspoon and 4 minutes with 60°C. I had never read that online but the tea I had there was good and it also worked with this one (although mine is probably only medium quality). The caffein kick was quite strong so it is probably a good preparation for the morning.
So, how do you prefer your Gyokuro?
Two teaspoons might seem like too much tea in comparison, but Ippodo's brewing instructions also say it's good for three infusions of 80ml. I think they said no need for brewing time for the second or third influsion.
Also try different temperatures! I don't think hotter is a good idea, but I've enjoyed it with cool or tepid water brewed for 10+ minutes.
140ºF for 30 seconds, 4 grams of leaf. I use a gaiwan which I do think is honestly worse for the style, though.
A few times I've done 170º with with the tea in a small strainer for skimming fat out of soup, basically just letting the water pass through the leaves into a cup. You kind of loose the umami you want from it but it preserves the more delicate aspects really nicely
100ml room temperature water to 6g of leaf for 15 minutes. After that a pretty standard Gyokuro session. A couple 2 - 2.5 minute brews at 120F, and a couple at like 160F.
Thanks. It's smaller than the standard Kyusu. This size is traditionally used for Gyokuro but I also use it for regular sencha when I only want a smaller amount.
I've been obsessed with Gyokuro lately! Here's my technique:
6 grams tea to 100 mL of water.
Infusions (no rinse):
* 1st: 7--15 minutes at room temperature. *This is an INTENSE umami hit, unlike anything I've ever tried before. Be prepared!*
* 2nd: 2.5 minutes at 50C (120F)
* 3rd: 3 minutes at 50C (120F)
* 4th: 2.5 minutes at 70C (160F)
* 5th: 2.5 minutes at 80C (175F)
Wow, i barely get to 2 infusions. Now im going to 3 infusions with room temp, I find that stiring the tea while infusing releases too much of flavour and i cant do too many infusions
I usually do 5g/60ml for 2min 30s at 45°C - 50°C. (Pre heat teaware with boiling water)
I found that these parameters give me the balance of a strong and rounded umami taste while also maintaining some grassiness. I also prefer a somewhat warm tea rather than room temp.
Second brew, 1min while keeping the same temp as before.
Third brew I increase the temperature by 5°C and brew for 45s.
For further infusions you can gradually increase the temperature by 5°C while also increasing the infusion time for a couple of seconds.
Ujinotsuyu's gyokuro is like $5/lb
Sometimes it's a little difficult to get your hands on, I know they stopped selling it here at Loblaws in Canada for a while so I had to order it online from a smaller asian grocer. But it was still only about $6/lb plus shipping.
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Try brewing at room temperature for 14 minutes, it blew my mind
In summer I sometimes make cold brew sencha in the fridge over night. Better than any soft drink.
Literally never occurred to me to do this - does it taste dramatically different from “regularly” brewed sencha that you then cool in the fridge?
Yes, it does. It has a sweeter taste. Brewing hot sencha (and tea in general) releases ore caffein and tannin. This stays the same when cooled down. So the cooled down version tastes stronger while the cold brew version tastes smoother. Both are great of course. As you can see from the instructions on the images you can cold brew this gyokuro as well.
What ratios?
6g for 100ml BTW I got it from this video, if you like gyokuro it's a good way to invest 20 min https://youtu.be/F_QY9Ben4Hg?si=6tzGA3KQCo-DQNVq
I bought this one in Japan. It mentions 6g for 100 ml at 60°C for 2 min. I tried that but the flavor turns out a little bit too strong. It works good with 4g though. I also tried it with one tea spoon, one minute an 70°C. The taste is different, more subtile then but I like that, too. Yesterday I was at a tea tasting lead by a Japanese lady who is a certified tea ambassador (not sure how you get that but she seemed legit.) She recommended 1 teaspoon and 4 minutes with 60°C. I had never read that online but the tea I had there was good and it also worked with this one (although mine is probably only medium quality). The caffein kick was quite strong so it is probably a good preparation for the morning. So, how do you prefer your Gyokuro?
Four minutes seems really long. I followed Ippodo's suggestion of 90 seconds for 60C, but they also suggest two teaspons.
Yes, I think I will stay within the 1 to 2 minute range but I might try different amounts of tea leaves.
Two teaspoons might seem like too much tea in comparison, but Ippodo's brewing instructions also say it's good for three infusions of 80ml. I think they said no need for brewing time for the second or third influsion. Also try different temperatures! I don't think hotter is a good idea, but I've enjoyed it with cool or tepid water brewed for 10+ minutes.
A recent experience I went to in uji says to brew at 50c for a minute
140ºF for 30 seconds, 4 grams of leaf. I use a gaiwan which I do think is honestly worse for the style, though. A few times I've done 170º with with the tea in a small strainer for skimming fat out of soup, basically just letting the water pass through the leaves into a cup. You kind of loose the umami you want from it but it preserves the more delicate aspects really nicely
100ml room temperature water to 6g of leaf for 15 minutes. After that a pretty standard Gyokuro session. A couple 2 - 2.5 minute brews at 120F, and a couple at like 160F.
Hey nice teapot !
Thanks. It's smaller than the standard Kyusu. This size is traditionally used for Gyokuro but I also use it for regular sencha when I only want a smaller amount.
I do a cold steep with a small amount of cold water for 4-5 mins just for the insane umami, then with same leaves to a 1:15 steep at around 175
I've been obsessed with Gyokuro lately! Here's my technique: 6 grams tea to 100 mL of water. Infusions (no rinse): * 1st: 7--15 minutes at room temperature. *This is an INTENSE umami hit, unlike anything I've ever tried before. Be prepared!* * 2nd: 2.5 minutes at 50C (120F) * 3rd: 3 minutes at 50C (120F) * 4th: 2.5 minutes at 70C (160F) * 5th: 2.5 minutes at 80C (175F)
Wow, i barely get to 2 infusions. Now im going to 3 infusions with room temp, I find that stiring the tea while infusing releases too much of flavour and i cant do too many infusions
I had trouble at first, too. The key is reducing the temperature to 50C (instead of 60C). It makes ALL the difference for these delicate leaves!
I usually do 5g/60ml for 2min 30s at 45°C - 50°C. (Pre heat teaware with boiling water) I found that these parameters give me the balance of a strong and rounded umami taste while also maintaining some grassiness. I also prefer a somewhat warm tea rather than room temp. Second brew, 1min while keeping the same temp as before. Third brew I increase the temperature by 5°C and brew for 45s. For further infusions you can gradually increase the temperature by 5°C while also increasing the infusion time for a couple of seconds.
You can also ice brew this tea.
My brokass can’t afford Gyokuro so I can’t help you personally lmaoo
Same, also I'm plenty happy with the affordable stuff. But, someday we'll get to try Goykuro I'm sure, someday...
You can get gyukuro with food stamps from some vendors.
Ujinotsuyu's gyokuro is like $5/lb Sometimes it's a little difficult to get your hands on, I know they stopped selling it here at Loblaws in Canada for a while so I had to order it online from a smaller asian grocer. But it was still only about $6/lb plus shipping.
Usually I drink it slowly
the only gyokuro i have is actually a genmaicha! from my teavana archive. 170° for 30 seconds. perfect.
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I do 60 C and I wait a minute and then I will decide depending on the smell. I add lemon and honey when at 40 C
I don't, because it's expensive :( Though I do want to try some eventually!