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#gyokuro

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K

Received a very special gyokuro that was kept for ripening 6 months in jars stored in non other than Tokugawa Ieyasu's tea room.
Taste wise, one of the strongest gyokuro I've ever tasted both in kyusu and shiboridashi. Very intense, rich, buttery texture and almost overwhelmingly umami.
I will definitely have to brew it a few different ways to find the most balanced extraction.
#masteadon #gyokuro

A tea tray with 3 tea cups and a Japanese teapot filled with a deep emerald green gyokuro.
Close up of the leaves after one brew. The various green hues are very deep and beautiful, from a dark forest green to a brighter one.
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Alex

Hoje temos outro chá, desta vez Gyokuro de Asahina, Japão, da variedade Tsuyu-Hikari. É muito cremoso e delicioso, cheira a pinheiro e a nozes. Depois de o preparar, provavelmente só me restou uma xícara pequenina (~7.5 ml) de chá, mas gostei muito. E como sempre, aqui estão algumas fotografias.

@tea #tea #gyokuro #japanesetea #photography

o bule plano branco, dentro o que está o chá verde seco (pequenas folhas finas)
o mesmo bule, desta vez com folhas de chá húmidas de uma rica cor verde brilhante
Continued thread
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Gersande La Flèche

I blended about 2 cups of small, very sweet wild Québec strawberries with the juice of a lime, and added a bunch of ice. I then poured the iced gyokuro into it, and topped with a sprig of basil from the balcony garden.

Gyokuro packs a lot of caffeine per gramme, so I've been sipping this slowly and adding a lot of ice cubes, but this concoction is absolutely delicious. I'm absolutely going to do this again.

Found the recipe here: camellia-sinensis.com/fr/blogu

#tea #TeaRitual #TeaInspiration #IcedTea #DrinkTea #Gyokuro #SurvivingSummerWithNoAC

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A photo of the blended strawberries, lime, and iced gyokuro on my kitchen counter.
I put the iced gyokuro, a bunch more ice cubes, and strawberry-lime smoothie in a mason jar, and topped it with a sprig of basil.
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Gersande La Flèche

A rare treat today to sustain my brain through this horrifying heat! I made an iced tea smoothie treat for myself.

Last night, I took 10 grammes of gyokuro and cold brewed it into a litre of water, which I then stuck into the fridge overnight.

The resulting gyokuro was light and delicious, it took all my self control to not drink it immediately this morning, but I had other plans...

#tea #TeaRitual #TeaInspiration #IcedTea #DrinkTea #Gyokuro #SurvivingSummerWithNoAC @tea

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On my kitchen counter, my little smoothie maker is full of strawberries, there is a sliced lime hanging out, and a gorgeous pitcher of cold gyokuro iced tea.
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Gersande La Flèche

When the temperature hits 35 Celsius, I still drink tea. I just switch out the kettle for ice cubes. Gyokuro, kukicha, and hojicha are particularly delicious brewed on ice. The cold water pulls out all the sweetness and there is almost no bitterness.

Pictured is some gyokuro on ice brewing in a shiboridashi. I like to put a ton of gyokuro (like... an obscene amount) and let the icecubes melt, and I'll add a tiny little bit of cold water periodically to tease out all the cold sweetness.

#gyokuro #tea #shiboridashi #tearitual #icedtea #teainspiration #drinktea #survivingsummerwithnoac @tea

The corner of my desk on an unbearably hot day. In a shiboridashi is a lot of green gyokuro leaves, and big ice cubes. Delicious.
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Gersande La Flèche

Today's morning #tea practice: a brew of Yoshiharu (Uji, Japan) gyokuro in my #shiboridashi. I went all in on this one, about 10 grammes of tea per 90 mL of cool water (50-60 Celsius) in order to draw all the umami and sweet notes. Well-brewed gyokuro reminds me of the sea, and spring. It's a really enjoyable experience.

Notes on gyokuro: gersande.com/tea/gyokuro.html

#gyokuro #TeaPractice #DailyTea #Cha #ChaDoRaku #TeaRitual @tea

In a corner of my desk, amongst orchids and succulents and a very stubborn basil plant, I have a small tea tray with a little ceramic cup and a little ceramic tea vessel called a shiboridashi which is similar in style to the Chinese Gaiwan, but very flat. It's meant for brewing a lot of tea to small quantities of water.
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Callisto

Okay #tea aficionadi - recommend me a glass or stainless electric #kettle with temp control down to 50°C, preferably lower, available in USA.

I know people cooled their tea water in #yuzamashi for centuries before there was such a thing. That's more skill than I can manage before I've had my tea.

I've only used wide pour kettles - if you have a gooseneck, how do you like it? Is it worth giving up 10°C of temp control (50°C vs 60° min)?

#gyokuro #shincha #kyusu #hohin #JapaneseGreenTea @tea

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Gersande La Flèche

Photos from this morning's dawn #tea practice with my shiboridashi (it's kind of like a tea pot meets a gaiwan — very fun.)

Drinking a #gyokuro called Okabe (#yabukita cultivar — see more details on the tea here: gersande.com/tea/okabe-2023.ht) which is one of my favourite gyokuros when I want something less on the marine side of gyokuros.

@tea #TeaPractice #TeaTime #ItsAlwaysTeaTimeSomewhere #Gyokuro #shiboridashi #yabukita #YabukitaCultivar #Senchado

On a desk covered in plants and cups and candles (and pens, never forget the pens) there is a ceramic tea tray with a little horse tea pet on it, a small cup, and a shiboridashi for brewing the Japanese green tea called gyokuro.
I have closed in on the shiboridashi, and removed the cover. The needles (which is what the rolled-up tea leaves look like when they are dry) are slowly infusing in lukewarm water, getting ready to unfurl. It's a really lovely green, even in the darkness right before dawn.
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Gersande La Flèche

Parce que j'ai laissé échapper ma théière gyokuro préférée et ça m’a vraiment déçu, j’ai décidé de m’acheter mon premier shiboridashi!

Le voici, je ne sais pas encore quel sera son nom, mais il est extrêmement bien fait, ne laissant échapper aucune goutte de thé.

Je l’ai utilisé pour préparer un gyokuro de Ujitawara, Japon, ce matin, qui est très bon. Pour environ 90 mL d’eau à 50-60 degrés Celsius, j'ai infusé entre 4 et 5 grammes de thé pendant 4 à 5 minutes. Le résultat est divin.

#tea #gyokuro #TeaTime #HeureDuThé #Thé #Senchado #Gyokuro #Shiboridashi #ThéJaponais #ThéVert
@tea

Un plateau de céramique sur lequel se trouve une toute petite tasse, un shiboridashi, et un petit contenant avec des feuilles roulées et séchées de thé de type gyokuro, un thé vert japonais.
J’ai ouvert le shiboridashi, et j’ai ajouté le gyokuro et une petite quantité d’eau. La partie du shiboridashi qui contient l’eau a plus l’air d’une soucoupe que d’une tasse.
Après trois ou quatre minutes, le thé gyokuro a absorbé une grande quantité de l’eau. La couleur des feuilles est d’un vert luisant.
Je peux verser le thé du shiboridashi (avec son couvercle bien placé sur la partie inférieure) avec une main, et sans perdre une goutte de thé.
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