Well, Japanese also experiments and I have heard that Mr. Shuichiro Sakamoto from Kagoshima uses a hot air instead of steam for heating process. It should make the gyokuro taste more aged. Also I have got the information that properly aged gyokuro (sealed and kept in the refridgerator) gives you more sweetness and the grassy notes are reduced. I tasted couple of the gyokuro teas processed this way and I was missing that bright notes. How I cannot find the information about the different processing anymore. So maybe the producer went back to steaming? At least it was an interesting experience.
I really enjoy your humor!! You are very educational and i am learning a lot!
Anja is doing a much better job explaining compared to just listening like in one of the last videos, and Gabriele is amazing as a sidekick too.
Well, Japanese also experiments and I have heard that Mr. Shuichiro Sakamoto from Kagoshima uses a hot air instead of steam for heating process. It should make the gyokuro taste more aged. Also I have got the information that properly aged gyokuro (sealed and kept in the refridgerator) gives you more sweetness and the grassy notes are reduced.
I tasted couple of the gyokuro teas processed this way and I was missing that bright notes. How I cannot find the information about the different processing anymore. So maybe the producer went back to steaming?
At least it was an interesting experience.
Good to see Anja take the lead on this video and to learn more about Japanese green tea.
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