|"The taste was wonderfully sweet on the forefront, creamy in the middle and tapered off with a garden-green-like finish."|
There were two things I couldn’t get over about this gyokuro: (1) It was so REALLY green…but I was expecting that. So, I guess that doesn’t count. (2) It smelled like vanilla-lathered peanuts. Seriously, it smelled almond-like, sweet and creamy. The only other type of tea that gave me that kind of a nostrilgasm was a Korean sejak.
Brewing instructions were exceptionally light for this little green fella, too. Aiya recommended the use of only 140F water – 1 tsp.(ish) per cup for four minutes. That was a long time, but given that this was barely above room temperature (if you had a room in the Mojave, that is), I was going to let my curiosity rest. I followed their instructions to the letter.
Or…at least that’s what I would’ve done had my Taylor tea temp/timer not died. Sure, I had a rough idea where my kettle was when it hit 165F…but not when it cooled to 140F. So, I did the only sensible thing I could. I steeped the leaves for only two minutes as opposed to four. (Can you tell I’m writing this in real-time?)
At first, I didn’t think my gamble had paid off. I used a do-it-yourself teabag as a filter for the teaspoon-worth of leaves. The liquor hadn’t colored at all. Then I used a miniature wooden spoon and gingerly beat the bag. The water colored to a foggy, bright green soon after. The aroma was sweet, slightly grassy and nutty. The taste was wonderfully sweet on the forefront, creamy in the middle and tapered off with a garden-green-like finish. This was a high-quality gyokuro through-and-through...and very forgiving of my tea trespasses.
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