This tea is a little temperamental – it needs a slightly lower temperature (I pull it just before the boil), and only 3 minutes steep time. Any longer or hotter and the tea is bitter. But, it is worth the little extra effort because it is a pretty decent Darjeeling. It is light and crisp and delicious.
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another way of controlling temp and avoiding overextraction is to use a tradional Japanese method of enjoying gyokuro, by covering the leaves in the pot/cup with just a small measure of cold water, enough to cover and allow to sit while the kettle comes to a ‘fish eye’ boil..then allow the rolling to cease and pour over the cold-pre extraction…this helps drop the temp and reducing the ‘shock of the leaves’ and with the 3 min, 6oz per 2 gram formula, should make it a fantastic darjeeling every time…I also like to use a traditional Taiwanese gawian for this method as well..yum
another way of controlling temp and avoiding overextraction is to use a tradional Japanese method of enjoying gyokuro, by covering the leaves in the pot/cup with just a small measure of cold water, enough to cover and allow to sit while the kettle comes to a ‘fish eye’ boil..then allow the rolling to cease and pour over the cold-pre extraction…this helps drop the temp and reducing the ‘shock of the leaves’ and with the 3 min, 6oz per 2 gram formula, should make it a fantastic darjeeling every time…I also like to use a traditional Taiwanese gawian for this method as well..yum