How to Brew Gyokuro Green Tea
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- Опубліковано 11 чер 2024
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Gyokuro is probably Japan's most highly valued loose leaf Green tea. Finding a top drawer version which is handpicked, first flush and shaded over 3 weeks was our mission and we are super happy with our 2017 batch.
★ Try our Okumidori Gyokuro: meileaf.com/p/tea-gyuc
Jade Dew (Gyokuro), when brewed properly, can be one of the most surprising tea experiences, rich in deep Umami and bright vegetal notes. However, brew incorrectly and you can easily muddy the flavours with too much bitterness and dryness. That is why the internet is packed with very particular methods of brewing Gyokuro. We trawled through all of them and experimented for a whole afternoon with different parameters to find our perfect Gyokuro experience. We were RUSHING with excess caffeine afterwards but we found the perfect system for our tastes.
So, grab a pack of Gyokuro and follow along as I show you how to maximise the flavour and effects of this famous Japanese Green.
Understanding Japanese Green Tea Video: • Understanding Japanese...
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How did I not know about this channel?! My main love is matcha (I study Japanese tea ceremony ) but I love a WELL BREWED cup of Chinese tea (and of course Japanese tea). I feel like this channel will be a new staple
+Jessica Drake welcome to our channel Jessica, try to join us on Saturday for our live tea session on UA-cam to chat with other teaheads.
Jessica Drake matcha is so good and so many differences between the different cultivars
I followed every single step for my session and the first cold brew is VERY surprising. Never tasted anything like it. At first, I could not tell if I love it or hate it. Absolutely recommend it. Thank you Don!
The cold brew tip is a game changer. Thanks!
That gyokuro high hits different.. can’t stop grinning..has me floating at work..thanks for this method, I’ve been using it daily.
really made my day today.
had a rather basic organic kagoshima gyokuro but it was bursting with flavour, still lingering in my head, thanks to the cold brew (instead of the bag's 50-60°C instruction).
wonderfully melony, sweet, bright, vivid, green, thick, viscous, creamy, complex, brothy, with a huge umami punch and it was nicely getting grassier with every infusion;
not even a hint of bitterness at the fifth.
and yup,
the leaves were pretty tasty on rice too - with a little soy, ginger, garlic and lime.
The directions on my saemidori said 80c for 3 minutes, but I followed your lead and holy cow!!!! I'm glad I listened to you. Hearing your description of the flavor was one thing but experiencing it myself is something quite different. I'm completely hooked on this stuff after my second cup.
This tea is like bone broth for the soul! So flavorful, and such a “feel good” hit on a slow weekend morning. This is definitely a worthwhile tutorial, thanks a lot Don.
Oh my god... You really can transfer that experience of tea into my livingroom! Thank you Don!
I don't think I've had a tea session without eating at least a pinch of the leaves in a long time. It doesn't matter what type of tea eather, I can't help it! The way it feels to chew it is addicting
First time I brewed in gaiwan as I would any other green at 10 seconds 70c water.
Absolutely does not do this justice!!!
Brewed this morning 5.5 grams with my 100ml shiboridashi at 50c for 15 minutes... and WOW!!!
NEVER in my life have I experienced such an intense and rich experience!!!
My new absolute favorite green tea, passion anji bai cha and long jing by a long shot and even rivaling the richness of puerh and high end matcha.
Expensive? Absolutely
Worth it? YES!!!
I am addicted to Gyokuro. The day will be incomplete without a cup.
You still addicted? Lol, I’m a new addict, started my daily Gyokuro hit about a month ago lol
I am still seriously addicted. Now I go japan twice a year to stock up on gyokuro 😅
@@azeoprop no way!? Really!? I’m seriously planning on going next year, how long does it stay good for? I’d love to do the same!
Well depends on what is your itinerary. But if you want the best variety of gyokuro go Kyoto and Uji.
@@azeopropany recommendations?
T H I C C
...was never really part of tea taste notes I expected to have.
:)
Po Wei Wu lol
I implemented on sencha in 1st step and
The taste perfect. Last inf 5mins on room temp. I had full potensial flavour of it.
At first I thought Dom was nuts when he said the tea smelled like cotton candy after several infusions. but right now i got some gyokuro and he is right. smells like you are at the fair standing next to the cotton candy machine.
Hahaha tea has some crazy aromas sometimes.
Having a brewing session of Gyokuro right now. There's just something special how the theanine and caffeine give you a calm happy energy. Haven't found this yet in other teas yet. Not even Jade Star or Monocle Boss have done this (those are too rushy or give too much of an existential feeling). I love Gyokuro.
I’ve found that a quality raw puer can do that as well, though with perhaps a bit more sedation
I’m going infusions by infusion with this video right now lovely tea.
Honestly all his notes and Flavor descriptions are very spot on.
Don - I blame you for turning me into a tea snob.... and I love it! We were at a restaurant this weekend and my wife ordered hot tea. When they came with a selection of tea bags, I scoffed at the thought of drinking the factory clippings/discards.
Thank you for helping me understand what real tea is all about and how/why each tea is different. Your videos are great.
Incredible how spot on his description is
Quality gyokuro is amazing. Thanks, Don, for another brilliant video! I have not tried room temperature brewing of gyokuro before (I usually use around 50 degrees or so). Must give it a go!
I love the savory flavors of gyokuro. I’ve never eaten it, but I certainly will next time I have some. The thought of that on some nice Japanese rice, or maybe even some basmati rice sounds lovely.
I love the enthusiasm of your videos. I ordered some Gyokuro from Clearspring and had a few cups. (But) your descriptions are beyond me. It reminds me of the coffee, whiskey, and brandy tasters. Spinach, courgette, zucchini, tomato, candy floss, powerful, thick, jelly like, savoury, sea weed, cut grass, cooked courgette, not raw, parsley, vegetable stocks, bone broth, buttered vegetables, sea air, sea shell mineralality, vine tomatoes, zukini, chalky, nutty notes, chestnut notes. I don’t want to take the Micky but please be realistic. I will say that I do get the focused almost relaxing hit from the caffeine and have a cup every day before I go to work. It works in that respect. And, most importantly, it’s good for you. Keep up the good work.
Thank you for introducing me to gyokuro I have some yame from ceremony tea here in RI. I love how comprehensive the experience is.
Thank you for time and effort to making this video's! It's pleasure to learn from you!
Tea lover from Latvia!
I'm so glad I'd come across this guide! That Room Temperature infusion is quite a surprising delight! I was wondering how to get more out of my Gyokuro, and this was perfect.
Trying this with an order of Gyokuro Hoshino and it is mind blowing the difference this brewing method makes. Once I get through my current stock, will definitely need to grab some. Thanks for this video!
Thank you Don for this informative video! Glad i found your channel (and subscribed!) and all because of a video you made with Alex (French Guy Cooking)
i tried this and it was amazing. First time i realy experienced gyokuru to it fullest. Thanks thousand times
You teach me about green tea more than anyone else. Thank you for sharing your knowledge!!
I just got my 1ST KYUSU, white clay and gyukuro tea today. I tried your method and it's bizarre to drink a seaweed, cut grass, umami taste green tea. By the 3rd brew, it does have a sweet after taste.
VERY FUN!!!! I love it and will try again :D
Brilliant as usual, I can't wait to try the tea with lemon & soy sauce!
Thank you man for the advice with the first infusion it´s gamechanging
Awesome video buddy. Thanks 🙏
Super helpful. I was getting something between meat broth and vaguely spinachy water. Thank you for all the detail. My tea is delicious now!
What a cute little kyusu.
Hello Don, I´m just drinking a cold brew infusion of high class sencha, also tried gyokuro before. This is really the best stuff I´ve ever drunk, thank you so much for the tip with the cold brew! I used to take too hot water and always was dissapointed by the taste.
Don't have any Gyokuro, but I tried to brew my Sencha this way... Loved it
Your the best Don! Thanks much!
Cory Allison ty
such a feel good feeling, feels good man!
Oh wow wow wow. I tried it this morning (feeling a bit dizzy and not wanting to fiddle with temperatures and seconds). What I had after 15 mins of room temp infusion was something I never experienced before: the colour, the smell, the look of liquid jade and then... the taste. 💥U-MA-MI!!! Like a rich broth of magic things from the earth and the sea. Coating my mouth with a smooth green. I was immediately awake and smiling with surprise. Thank you so much for this experience! 💖 (The next 4 hot brews were nice but nothing compared to the first one).
Thank you for this presentation!
Love a master class about ball rolled oolong tea. Keep it up the videos are great
Excellent info, Don! Thank you----
This is the most savory tea I have ever had. A very top notch tea. I did have it with soy sauce, and it tastes really good. For sure feel the caffeine in this one.
still learning about green tea , would love to try a Gyokuro Green Tea.
could listen to you all day haha
Joined you in the process with my 2019 gyokuro premium from Hibiki-an. What an experience! Thank you
Jure Jerebic I just recived 2019 Gyokuro Superior and it is something else
Loved this video! Great tips for room temperature brewing, and for eating the tea leaves! Thank you, as always, Mei Leaf. :D
My favorite tea of all time. I ❤️ this tea till I was 10....
I need this tea!!!
just got a Gyokuro from
Ocha & Co. it's a nice tea with seaweed to rich smells very good pure taste.
Hello Don,
I am so grateful to you. You have no idea but your videos have helped me so much. You are extremely generous. I really hope to meet you one day, to thank you personally and to taste your teas! Take care and 🍵 on 😊
+Tania Loves Tea thanks, it is my pleasure to try to give out as much of the knowledge I have picked up to Teaheads, please do come to visit us in London!
Really appreciate your videos! I tried the room temp 1st infusion and am never going back!!! Also, iceberg-tomato-gyokuro salad is really nice!
One question though, I've found out that when brewing with my 100ml kyuzu my sweet spot for taste is around 8,5-10g of tea. Is my gyokuro too weak?? :-O
Not Mei Leaf Gyokuro btw. Just to be clear!
I use 9 grams for my houhin set, around 3 cups worth, or 10 grams for 200 ml in my banko kyusu, 2 minutes brew time, usually the higher the quality the more leaf you can use.
Loooovee this!
Thanks for sharing the last part about eating the tea leaves. We always wonder.
Also, do you know when you'll have any more 100ml kyusu to purchase?
+Lonzi17 thanks, we will be reviewing teaware stock shortly and maybe placing another order from Japan before Christmas.
Eating tea leaves is not strange at all. In northern Thailand they have 'Miang' - fermented tea leaves which they eat. In Myanmar they have a national dish called Lahpet Thoke - tea leaf salad. All of those are of course wild tea trees, so Assamica varietal.
A banana always helps me if I've messed up on caffeine and gone all weird!!
But where do you put the banana?
@@caiuscosades2830 I usually rinse for about 7 seconds and then steep in 60°C for about 39 seconds.
😂😂😂this is the best tea review I have ever seen, you transmit in a way so, so .... I don’t know how to say it... but also made me laugh and cry.... 🙏🏻tomorrow I will do exactly the same! Have a good one. 👍🏻👏🏻👏🏻👏🏻👌🏻
Same feelings here!😁😅👏💯
I like to cut a tomato or two into the used green tea leaves or make a small tomato salad ... yummy!
Have not tried to brew my Gyokuro at room temperature. Will have to try this later. Thanks for another great video!
I am sure that tastes really good, I will try!
Im high on this magestic tea, thnx for instruction, i was making it wrong at 70c temperature for 7-8 mins
Thanks for this video, I bought some by accident, I thought I was getting Matcha. I didn't get much info from searching online.
Thanks!
Thanks - I am learning something each time I watch this - and the joy! It's so delish! And the salad in the end what a surprise for me (and my guests) cheers!
Thank you for this amazing video, Don. Inlove how you describe tea like wine tasting but more in depth. :) what is the best method in making sure I get the right temperature? Do you use a special thermometer?
Ideally use a temperature controlled kettle otherwise a thermometer will do.
I know I must be strange 🤔! I know people generally do not like intense Green tea! But I love both Gyokuro and Sencha tea really strong and intense.
I will often first make a Japanese pot of Gyokuro tea followed by Sencha.
So love the experience of both teas.
My brewing parameters for high quality Gyokuro: 100ml filtered water, 7-10g leaf, 50° C temperature, 2 min. steeping time. Enjoy your tea 😀👍🏻
What about your subsequent steepings?
7-10g for 100ml? Wow, I've been using 200ml for that dose and it's still been good. I'll have to try this!
That man has money! :)
i bought myself 100g of Gyokuro today, made it like you said, but acually didnt trust you when you said "you will be shocked, if you never tried this tea"... but the tea shocked me :D wow... just wow
edit: he was so strong and intense i wasnt even able to drink him becuase my tounge was overwhelmed
:) it is a crazy intense taste!
Great video! Just a quick question for you... if I didn't want a cold tea for that first brew, how can I follow the 5 infusions? How long would I brew and at what temp for that 1st brew? And does that change the rest of the infusion times and temp? Thanks!
The first room temperature gyokuro brew, can you heat that? Or just drink as is
(thanks for all the info in your videos)
Wow... Thanks for this.
I adore the gyokuro/matcha effect (brewed traditionally). This must me an intense version of that.
If you're going to have it with rice at the end, try it with shoyu, furikake, and umeboshi. A little carbs will fuel the experience over the long term I'm sure.
Cheers
§ Enjoyed with Jade Star II ( I may like this one better, its got balance )
What about room temperature brewing other types of Japanese teas? For instance, Sencha and Kukicha? Thanks
you should put more Japanese green teas up on the website
Thx!!
How well does this work in the connoisseur decanter
Try to mix with sesame paste, little soy sauce and a little sugar and put in the fridge until it's cold to get the same taste as Horenso Gomaae Spinach Salad. So great!
+xraystylex sounds yummy
What do you think gyukuro compare to long jing tea ? Which one taste more delicious.
Me: time to relax watching a short tea video before work :D
Also me, half an hour later having watched only one mei leaf video: oh.
What I found to be a very good technique to brew japanese greens like Bancha and Kukicha also, is to put the tea in a cooking pot with cold water on high heat and take it away from the heat as soon as it comes up to a boil. you can filter out the tea and repeat the process again for more tea. I really like that technique
At this point I assume Gyokuro is just Japanese for ‘Best’ because this tea is the best.
What’s the best Japanese bagged tea that has a non toxic bag ?
Gyokuro is the everlasting gobstopper of tea. Results from normal and out of the box preparation techniques of Gyokuro:
When brewed 120F there are flavors of unami vegetable with some brine (standing next to a seaside cliff). With hotter than recommended brewing temperature for the first steep, there were actual pork notes in the infusion (I thought my teaware wasn't washed properly at first lol). When it's exposed to air for 25 minutes after being brewed it becomes sweeter and softer in taste picking up angel food cake flavor. Your results may vary.
Do you think it's good to use 100ml gaiwan to brew gyokuro?
I bought this bagged green tea (probably chinese) the leafs are rolled and bigger, do you have an idea of what it can be?? I get a lot of seaweed (umami) flavor, not very much sweet aftertaste
I am just trying it along with my dusty remains - accurately 6g, so excited, as I have brewed it wrong before- the western style. 10 mins left for the first infusion....
HOLY SHIT, THAT SMELL IS SO GOOOOOOD and the taste is like NOTHING i have ever tasted before...
WOW, just WOW...
freaking kidding me! it actually smells like candy floss, super sweeet!
Pls create a video for gemaicha too. Love this video! I tried eating the leaves too. I’m just curious how it will taste. It’s really good! Then, I saw this video. You really can eat gyokuro leaves! I tried eating sencha as well.
+Lucille Mari Batoctoy as long as the tea is first flush from a reliable source.
Yeah, i bought it from Ippodo japan. I’m sure with the quality 😉
Anyone know the best tea pot for this tea? Like porcelain, clay or ceramic?
how many ml fits that kyusu please?
Would you recommend to prepare the sincha (Premium Sencha) in the same way?
I saw a sencha session with him also. He compared 4 ways of 2 temps at 2 times for discussion. It was 25 minutes, which I wanted to summarize for a "recipe" file. I wish I could have these 2 videos bullet points to compare.
i've never tasted a good green tea but this sounds interesting.
Poor green tea is almost as bad as tea bags, try more expensive ones from a seller you trust like the one in the video. I have one where I am and I have never bought a poor green tea from that shop.
The thing is that I have never actually drunk green tea from tea bags only lose leaf tea that costs 6 times less than the tea from mei leaf if you want some kind of indication of the quality of green teas that I have drunk.
Once I thought the same about green tea. One day I was seduced by a properly brewed loose leaf green tea. This was something else. Not even the same beverage.
Gyokuro on the other hand I would say is a more "difficult" tea with much umami, not a good starter in my opinion and very expensive on top of that.
Try Kukicha instead as an introduction, a much cheaper but still competitive japanese tea made of stems, twigs and stalks, a milder tea with a creamy sweetness, even a bit nutty, rather easy to brew, 70C - 80C (about 155F - 175F). I steep it three to four times.
Otherwise I consider chinese loose leaf green tea as a better starter when it's easier to brew comparing to japanese.
When I was in China, my friend also told me that you can eat the green tea leaves after the brewing. I thought that they were joking, but it turn out to be quit tasteful, actually.
I' ve found that if you take 3grams per 100 ml instead of 6 at 50 degrees for 2 minutes, you get way more of a peachy/ apricot taste with the umami more to the background
Try 4 grams)
I do:
4g's/100ml 50 degrees first brew, 2mins
75 degrees second brew, 1:40 mins
90 degrees last brew 2:20 mins
I will definitely try this when I get my hands on some fine gyokuro. Thanks for the tip
I even use 7-10 grams. But it‘s only recommended with very high quality tea.
if you brew the first infusion with hot water instead of room temperature, how long do you need to brew it for and on what temperature? Love the video, gonna try eating the leaf for sure when I make gyokuro again.
+dennis bergman 2 minutes
I tend to brew it for 1 minute only because it tends to get bitter. My second and third brewing is 30 sec. only.
You won't get hardly any bitterness at 50 degrees for 2 minutes with high quality Gyokuro. Maybe your temperature is too hot or your leaves have not been shaded adequately.
I used to eat so much of Gyokuro leaves...not much sleep after
i bought a beautiful strong umami smell Gyokuro Green Tea, my tea came out a foggy green instead of the foggy yellowy color you got. I only steep my tea for 7-8 minutes. Does the color of the tea water mean different quality? and do you think the time of steeping results in such changes?
We find that the temperature affects colour quite a lot but all teas are different so it might be the character of your tea. It all comes down to taste though!
Have you ever tried to ice brew Gyokuro? If not try it as a curious teahead :). You place Gyokuro in the pot and ice cubes on top of the leafs, let it melt, it takes usually about 4 - 5 hours. How much ice? No ice blocks of course. I have six ice cubes which equals to about 125 - 135 ml when melted.
Is the kettle you still use one of the 3 from your kettle reviews?
No I use the Bonavita kettle.
Just tried the 14 min room temperature brewing... WOW that's a strong taste, it's impossible to drink fast! I thing I'm gonna try 4g/100ml next time.
Please get this kyusu (or similar) back in stock. Please.
I’m assuming the gyokuro off your site than is safe to eat? I’ve never tried gyokuro before and want to share the full tasting experience with a couple friends
Yes it is safe to eat but beware of caffeine.
Could you use this tea in cooking? With these flavors
+Cara Shearsby Absolutely!
What do u called that white ceramic where it holds tea leaf?
Porcelain tea scoop