I originally opened this video to learn about tea, but I ended up realizing that I remember way more Japanese words and kanji than I thought. Great stuff.
14:45 You can eat the leaves 🤯 And I thought my cat was mad for taking a bite from my used Gyokuro leaves 🤯🤯🤯 Thank you! I desperately needed to know the exact water to leaf ratio 👍☺ 素晴らしい説明を本当にありがとうございました！🤩
Thanks for this video! I tried some gyokuro in Japan and also bought some. They also grow a very similar kind of tea in Korea. You're not kidding about the flavour - it is intense in a very unique way. I'm not sure if this tea is for everyone though, as the flavour can take some getting used to. It was pretty tasty in a salad, and can also be brewed with some citrus peel!
excellent. thanks for the brewing instructions with all the answers and variables one might need. Was searching for a long time for a shop to purchase from, a business i could feel confident supportings. glad I came across this!
Pretty good Video, I sometimes use a gaiwan (chinese teaware) to make gyokuro. I really enjoy the detail. Even tho I knew quite a lot I still learned some things. You can clearly see the passion.
That vid is in the works! The history has oft been debated, simplified, or intentionally misrepresented so I'm taking my time to get all the facts as straight as I can
That was great! Thoroughly enjoyed watching and learning. I did not know you can reinfuse gyokuro so many times! I look forward to trying. Can Tezumi’s Shiranami be successfully reinfused several times since it is a shaded tea? Many thanks for the informative video 🌱
Glad you enjoyed it! Shiranami can definitely go a bit longer than your usual sencha, especially if you brew it more like a gyokuro. I recommended 5g/100ml on the packaging, but you could raise that to 8g and lower the temp a bit and get a more gyokuro-like experience out of it
Great video! I like your way of talking and presenting. I also got a Shiboridashi from Gyokko, but if I try to make a Gyokuro which has a bit smaller leaves, I pour a lot of leaves into my cup. Even if I put the lid at an angle, the slit does not become fine enough. Is it traditionally common to just drink them? Many greetings!
If it's just superfine leaves, then yes then yes, you'd just drink them. That can be a issue with some teas, especially lower quality ones, and if you want you can pass it through a steel mesh filter to remove them. Ideally not too fine of a mesh as some of the extra fine particulate can actually improve texture
The tea connoisseur is persuasive in buying and supporting hand labor. Let's fight android revolution. 🎉🎉🎉 I don't think expensive tea as well as expensive wine worth it, it's for the show off. Humans come up with more ways to make themselves superior to the rest who don't appreciate the exquisite and sophisticated taste. Fine art, fine tea, music, couture, etc. are all designed to differentiate and stereotype. 😊
Thank you! I always wondered how to control the water temperature. You broke it down to easy to execute method.
My Tea God has spoken. Just bought kyusu recently and contemplating shiboridashi to expand my collection. Gyokuro is truly one of its kind.
I originally opened this video to learn about tea, but I ended up realizing that I remember way more Japanese words and kanji than I thought. Great stuff.
14:45 You can eat the leaves 🤯
And I thought my cat was mad for taking a bite from my used Gyokuro leaves 🤯🤯🤯
Thank you! I desperately needed to know the exact water to leaf ratio 👍☺
素晴らしい説明を本当にありがとうございました！🤩
Thanks for this video! I tried some gyokuro in Japan and also bought some. They also grow a very similar kind of tea in Korea. You're not kidding about the flavour - it is intense in a very unique way. I'm not sure if this tea is for everyone though, as the flavour can take some getting used to. It was pretty tasty in a salad, and can also be brewed with some citrus peel!
excellent. thanks for the brewing instructions with all the answers and variables one might need. Was searching for a long time for a shop to purchase from, a business i could feel confident supportings. glad I came across this!
Great video. I love the way you structure the video, the way you speak and how much I could learn in a fun and interesting way 😳
Thank you guys so much for this video! It was really informative and fun to watch.
Pretty good Video, I sometimes use a gaiwan (chinese teaware) to make gyokuro. I really enjoy the detail. Even tho I knew quite a lot I still learned some things. You can clearly see the passion.
I would like to know about the history of tea ceremony.
That vid is in the works! The history has oft been debated, simplified, or intentionally misrepresented so I'm taking my time to get all the facts as straight as I can
@@tezumitealooking forward to that I attended a tea ceremony long ago, unforgettable experience
That was great! Thoroughly enjoyed watching and learning. I did not know you can reinfuse gyokuro so many times! I look forward to trying.
Can Tezumi’s Shiranami be successfully reinfused several times since it is a shaded tea?
Many thanks for the informative video 🌱
Glad you enjoyed it!
Shiranami can definitely go a bit longer than your usual sencha, especially if you brew it more like a gyokuro. I recommended 5g/100ml on the packaging, but you could raise that to 8g and lower the temp a bit and get a more gyokuro-like experience out of it
@ Thank you
Great video! I like your way of talking and presenting. I also got a Shiboridashi from Gyokko, but if I try to make a Gyokuro which has a bit smaller leaves, I pour a lot of leaves into my cup. Even if I put the lid at an angle, the slit does not become fine enough. Is it traditionally common to just drink them?
Many greetings!
If it's just superfine leaves, then yes then yes, you'd just drink them. That can be a issue with some teas, especially lower quality ones, and if you want you can pass it through a steel mesh filter to remove them. Ideally not too fine of a mesh as some of the extra fine particulate can actually improve texture
@@tezumitea Thanks for the advice! For now, I will just drink them.
Where did you get the teacup? I need one of those! Nice vid! I love me some gyokuro. I use a shibo as well.
We'll have something similar in stock soon...
@ 😃😃😃
10:51-10:52 You're adorable :))))))))))))))
The tea connoisseur is persuasive in buying and supporting hand labor. Let's fight android revolution. 🎉🎉🎉
I don't think expensive tea as well as expensive wine worth it, it's for the show off. Humans come up with more ways to make themselves superior to the rest who don't appreciate the exquisite and sophisticated taste. Fine art, fine tea, music, couture, etc. are all designed to differentiate and stereotype. 😊