In episode 54, Denny and James continue on green teas and review O-Cha’s Yame Gyokuro! A decent and reasonably priced gyokuro.
Yame Gyokuro O-Cha Japanese Green Tea [Episode 54]
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10 responses to “Yame Gyokuro O-Cha Japanese Green Tea [Episode 54]”
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Does this type of tea contain glutamate, or more than others? Just a bit confused about the umami taste, if you guys mean actually or more aesthetic in your use of the term. Also, with the delicate, light green tea soups if I leave the cup and walk away, when I return the tea soup will have turned yellow. Still tastes good, but there is diminishment. So I agree with your approach of small vessels, and cooler tea is a good time to bring out the tiny, paper thin cups, give full attention and drink up right away. Nice video!
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Hmm, I am no expert from a quick google search it does seem like Gyokuro does contain a fair amount of glutamate.
Ah yess. I dislike my lukewarm tea and end up sipping down my green tea very quickly!
Cheers!
-James
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Very interesting to hear your thoughts on gyo, gents. I don’t think of implements like timers, thermometres, and scales as training wheels, but as essentials to the brewing process. For me, they are essential to achieve and maintain the best from Japanese teas. But I do realise that this approach is a minority method, and perhaps looked down upon by some.
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I tend to agree with you in the case of Japanese green tea. It is perhaps due to the fact that Denny and I are generally oolong and pu’erh drinkers that we avoid these contraptions!
Best,
-James
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The good news with cooler being better is all of these leaves can be cold steeped in the fridge after the tasting session to tease out more and get a good cold brew.
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Hmm yes indeed. But I would still be cautious with a cold-brew as it’s surprisingly easy to over-brew your sencha/gyo in this manner.
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I use already steeped out leaves for this purpose.
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You should try passing the hot water through the tea cups to shave a few extra degrees – it also helps to warm the teacups and keep the tea from getting too cool when it’s time to drink it!
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Yes, good call Connor. It’s something I never was totally able to successfully work into my routine with sencha. There were a few “doh” moments where I poured into too many vessels and the temperature was lower than I wanted. But for gyokuro, it makes total sense.
Cheers and thanks for the good suggestion!
-James
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Thoroughly enjoyed the video on Gyokuro. I’m going to be in Seattle this week from Los Angeles, can you direct me to the best place to buy loose Japanese green teas? Thanks.
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