Richard Kilgore
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Adventures in Gyokuro Brewing, Part IV - Cont'd
Back to the gyokuro today.
Brewed the Organic Asahina Gyokuro Tsuyuhikari, also from yuuki-cha.com, in the Banko houhin. Again using the "2 minute method".
Brewed in a Banko houhin teapot with Britta filtered tap water.
6 grams Organic Asahina Gyokuro Tsuyuhikari
First infusion: 2 minutes, 2 ounces water at 122 F
Second infusion: 30 seconds, 2 ounces water at 122 F
Third infusion: 90 seconds, 2 ounces water at 122 F
Fourth infusion: 2 minutes, 2 ounces water at 122 F
Fifth infusion: 3 minutes, 2 ounces water at 122 F.
First and second infusions showed a little astringency, vegetal-whiff-of-the-sea and creamy umami with sweetness on the finish, better balance on the second. Vegetal over umami with less astringency and sweetness on the third. Astringency and sweetness over faint vegetal and creamy umami notes in the fourth infusion, still pleasant and sweeter as it cools. The fourth infusion - thinner, of course, but vegetal-sea, umami and sweetness still present, with astringency in the finish.
This is altogether a different gyokuro than the others I have discussed up-topic. While I like the Karigane, this is definitely "more better".
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How long is an eternity...in the life of a brown rice? Is that eternity shorter and more easily endured in an IH rice cooker? If so, how long is an IH eternity?
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I have brewed the Organic Uji Gyokuro Karigane from yuuki-cha.com again with more on this in the Japanese Green Tea topic. A tasty, inexpensive alternative to all leaf gyokuro.
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I went back to the gyokuro-like sencha that gave me so much trouble initially, Organic Gokujo Sencha, and brewed it in my new Banko houhin instead of the Tokoname pot I used before. This was a much more pleasant result, and the difference was not subtle. It was still rather astringent on the first infusion and had an edgy vegetal flavor that I am not looking for, but also revealed sweetness and umami in subsequent infusions. The Banko houhin is really good at smoothing and rounding off the rough edges of teas.
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Adventures in Gyokuro Brewing, Part IV
I have been enjoying brewing and drinking two gyokuros from yuuki-cha.com. Here are some notes on brewing the Gyokuro Karigane, which is stems and gyokuro leaves and about half the cost of the other gyokuro I'll report on next. I have brewed using the yuuki-cha three methods and so far enjoy the "2 minute" version the best, and that's what I used today.
Brewed in a Banko houhin teapot with Britta filtered tap water.
6 grams Gyokuro Karigane
First infusion: 2 minutes, 2 ounces water at 122 F
Second infusion: 30 seconds, 2 ounces water at 122 F
Third infusion: 90 seconds, 2 ounces water at 122 F
Fourth infusion: 2 minutes, 2 ounces water at 122 F
Fifth infusion: 3 minutes, 2 ounces water at 122 F.
The first three infusions were similar, with more astringency on the first and a pleasant vegetal flavor for all three. The fourth infusion drew out the sweetness in the leaf and the fourth was ceamy, but thinner with a vegetal note and less sweetness. I liked the fourth infusion the best.
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What I'd like to see is a pictorial demonstration of your tying technique. It's beautiful. I, as I have mentioned, tie short ribs. I trust chickens, but not turkeys.
Never thought of chickens as anymore trustworthy than turkeys, Marlene.
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I dug around in my teas today and brewed one I received last year from jingteashop.com. This is an Anxi Ba Xian and resting for this long has certainly not harmed it. Rich, delicious, floral, honey.
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Does anyone have experience with the Zojirushi NP-KAC10. It's an Induction Heating model. Here's an Amazon link.
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Indeed. I have made Assams in the same pot. Interesting that only the aroma carries over. No hints of malt in the flavor, but in the nose it is front and center. Will have to try brewing in a stainless vessel to eliminate carryover.
I'm interested to find out what you discovered, Chris.
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Having a delicious Keemun Hao Ya B from teasource.com this morning. Malty, smooth with at the most a hint of astringency.
What teas are you drinking in your part of the world?
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It's similar to going fishing or hunting. At the super market it probably costs somkewhere between $5 and $25 per pound. Go fishing or hunting and it costs you somewhere between, oh say, $50 and $2,500 per pound.
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This morning I am enjoying a Kagoshima Sencha Yutaka Midori from o-cha.com, brewed in a Banko kyusu.
How about you all? What's in your tea cup/mug/thermos today?
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2009 Spring Norbu - Lao Mansa 250g Sheng Pu-Erh Tea Cake
-Producer: Norbu Enterprises Private Production
-Vintage: Spring 2009 (late March)
-Compression Date: 4/13/09
-Growing Region: Lao Mansa tea mountain, Mengla County, Xishuangbanna
-Size: 250 grams
This Tea Tasting & Discussion features a young raw pu-erh cake. eGullet Society member Greg Glancy at norbutea.com is providing free 10 g samples for three society members and myself.
(Image used with permission of Norbutea/Greg Glancy.)
Here's some background on this pu-erh from the norbutea website.
(Used with permission.)These limited production(only 20 kg total!) 250-gram bings are composed entirely of Spring, 2009 sun dried Mao Cha that I personally selected in Xishuangbanna in the spring of 2009! All of the source material was hand picked and hand processed on Lao Mansa tea mountain in the western part of Mengla county (right near the border with Laos), and I had this tea pressed in a small factory in Jinghong using traditional stone presses. Lao Mansa is one of the "six famous tea mountains," and is considered part of the Yiwu tea growing region.The tea leaves themselves are plump and juicy and consist primarily of in tact, new growth leaf/bud complexes. The brewed liquor is honey gold, and the aroma is that of an obviously young tea with some complex young vegetal attributes. It has a rich & satisfying mouthfeel with a surprisingly long lasting sweet aftertaste that I am very impressed with. This is an excellent tea that I am very proud to call my own.
It has been a treat organizing the finding & making of this tea, and I hope that our customers get as much enjoyment out of it as we do!
The three free samples are available to members who 1) will do at least two brewing sessions from the sample, 2) will report on their experience and participate in the discussion, and 3) who have previously posted at least ten (10) substantive posts (questions, answers, comments that add to discussions) in the Coffee and Tea forum. The 10 g sample is enough to brew four first infusion cups western style (2.5 g to 6 - 8 ounces of water), or it may be brewed as gong fu cha with 1.5 - 2.0 g per ounce of water in a gaiwan or Yixing teapot.
Preference will be given until midnight (EDST) Thursday, October 15, 2009 to those who have not participated in the last two tastings.
As always, everyone is welcome and encouraged to participate in the discussion, whether or not you receive a sample.
So, please PM me now if you would like to receive one of the the free samples and participate in the tasting and discussion.
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Now it's a 'Sencha Select" from Shizuoka, Japan. I got this last week after the Tea & Cheese pairing at The Cultured Cup. They recommended brewing a teaspoon of leaf in 155 F water for 1 minute, amount of water not specified, but they usually mean 6 - 8 ounces. I chose 6 ounces, weighed a heaping teaspoon at 2.5 g and brewed it in a ceramic cup with an infuser basket. At the time Kyle described this as a "light sencha". I agree and would not brew it any more dilute than I did. Medium-light body, no bitterness, only the slightest hint of astringency, a little vegetal and a little umami. Brewed the second infusion for 40 sec, and preferred it over the first - a little richer. I'll brew this again in a kyusu and see what differences there may be.
Today I brewed this Sencha Select again, but in an unglazed Banko kyusu. The difference and the improvement was apparent. I would still consider it to be a lighter sencha, but with a richer mouthfeel than brewed in a glazed ceramic cup.
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Yesterday it was a Keemun Hao Ya A from TeaSource.com - very nice. This was my first time brewing it, so more on that later in the Un-flavored Black Tea topic. Then I dipped into almost the last of my packet of Taiwanese Ali Shan First Pluck Oolong from Norbutea.com. This amazingly floral leaf still brews many, many wonderful infusions gong fu style after the bag being open for over a month. Only enough left to brew it again once. Should have bought a little more.
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This brings up an interesting point, in terms of the differences between Darjeeling Spring, Summer and Autumn flushes. I'll try to arrange another Tasting & Discussion later in which we can compare all three.
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Looking at the rice cookers on Amazon, it appears that Zoji has at least two models for both the 3 and 5 cup capacity. For those who have had good experiences with Sanyo or Zoji, would you please tell us what model number you have.
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Yes, shorter is a good idea. The packet says 2 - 4 minutes and I have been doing 2 for the first infusion and 4 for the second. There is still some astringency, but I think you'll find it is noticeably less. Also, you may prefer a second flush darjeeling over a first flush.
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530 South White Chapel Boulevard, Southlake, TX 76092
PHONE [817] 488-1445
On-line ordering available
Tony Boulton suggested the Feed Store when I mentioned this eGullet member in desperate need of barbecue. Hope we're not too late, but if we are perhaps some other poor laid over soul at DFW will find guidance here.
So in the interest of altruistic concern, Tony and I set aside our plans for the evening (his - ending war for all time; mine fixing the economy before sunrise) and met at the Feed Store to check it out. First visit for each of us, so I'll have to report again after further field research.
But the first signs are good. We split a combo plate of brisket, ribs and pulled pork and added a couple of sides to the two that come with it.
Brisket - tasty, lean but not dryed out.
ribs - I only had one and thought it was okay, but five would give a fairer representation.
pulled pork - also on the lean side for pulled pork, but tender and tasty.
Sides
Beans with pork - very good
Dirty Rice - good
Fried okra - just about perfect
Green beans - good, only slighty over-cooked for my taste, which runs to al dente
Cobbler - don't miss it. Tonight they offered peach or blackberry and I wore out a spot in front of the counter trying to decide. Pass on the "ala mode" out of a soft-serve ice cream machine.
Un-sweetened -iced tea - very good
Sweetened iced tea - I don't touch the stuff, so you're on your own.
I'll be back.
Note that they take orders on-line, so you may be able to order that way or call and pick it up on the fly if time is too short.
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More gyokuro today, followed by a 1999 shu.
So what teas are you all sipping today?
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Thanks baroness. Looks like the Zoji - Sanyo battle is on!
Dave, can you clarify in what way the 3 cup rice maker does better with one cup of rice than the 5 cup machine does?
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Dave, is that a dry measuring cup or a smaller cup that comes with the cooker? If the latter, what's the dry measuring cup equivalent of the 3 cup MICOM?
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Thanks to Bill Waddington at teasource.com for providing the tea for this Tea Tasting & Discussion, and to Yajna Patni and baroness for participating.
There are two more Tea Tasting & Discussions at this time here in the Coffee & Tea forum, and several new ones in the pipeline: a pu-erh, Lapsang Souchong, DanCong, sencha and more. If you subscribe to the forum, you will be among the first to know when a new one is posted.
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Anything new in the way of rice cookers? I am inclined toward a Zoji and am open to suggestions as to which Zoji, as well as other brands. One that will do all types - white rice, brown rice, sushi rice - is important to me.
Japanese Green Teas - Sencha, Gyokuro...and more,
in Coffee & Tea
Posted
Interesting, Alessia. Never heard of this technique before. I may not be following this accurately, but it sounds like you are saying the matcha initially dissolved in cold water, but then deposits in the bottom eventually, correct?
I'll try this when I order matcha next month, and also try it with gyokuro in the next week or so.