I really enjoyed this gyokuro. Great umami while having a lingering taste and notes of green beans, brussel sprouts and a hint of saltiness (I know, maybe my brain made that part up).
To start, the dry leaves were a wonderful deep green. They were very fine and spindly and mostly quite uniform. The aroma was a deep deep sweet umami.
I started with 5g tea in 75ml of 120 degree water for 2 minutes. The first infusion produced a pale yellow liquor. It was nothing too special, but it did look nice. The aroma of the the liquor was of deep umami. The taste was very strong umami. Very deep, full, with a lingering in the back of the mouth.
The second infusion with 250ml of 190 degree water for 15 seconds produced a beautiful bright green liquor. The aroma had strong scents of seaweed and a slightly saltiness in the the back of the mouth. Saltwater. The taste was full, rounder, and had a bite throughout the mouth compared to the initial infusion.
The third infusion (steeped as the second) was mellower. Started to lose flavor. Had a slightly astringent bite. Slight sweet green bean taste. Perhaps notes of brussel sprouts.
8 – Dry Leaf Appearance
8 – Dry Leaf Smell
8 – Wet Leaf Appearance
9 – Wet Leaf Smell
6 – Liquor Appearance
8 – Aroma
8 – Taste
5 – Value (Is this taste, aroma, and overall experience worth the cost.)
Total = 78
0.5 – Dry Leaf Appearance
0.5 – Dry Leaf Smell
0.5 – Wet Leaf Appearance
0.5 – Wet Leaf Smell
0.5 – Liquor Appearance
3.5 – Aroma
3.5 – Taste
0.5 – Value (Is this taste, aroma, and overall experience worth the cost.)
Flavors: Green Beans, Salt, Seaweed, Umami