Thank you for the very detailed description of how to brew Gyokuro green tea. I already drank green and black teas before but after watching your video a little while back I decided to order a Japanese tea set with a kysu similar to the one you use in your video. I also ordered Gyokuro tea and have experimented with brewing. A wonderful experience which starts with the preparation right up to the actual tasting. Thank you once again.
@@theteacrane i’m sure I’m going to: so far tea is so much better than coffee. here I am 42 years old and I’m just making the switch about six months ago or so. Before I learned how to steep Gyokuro in a kyusu I’ve been using a steel mesh ball. It has a very strong flavour and it taste good but I would like to try the real way so I’m eager. So thanks again Crane! I will be using your video as a how to when it comes in the mail, the next day or two.
Thankyou, I have a Hatsuzumi tea I have been using this same method with. The length of steeping not quite the same but the temperatures are. I’m not sure if that’s the best way to take advantage of it but the method does help me discover how I prefer to drink a new tea.
Good Video with your explanation! If I boil water at 50-60 degree instead of 90 degree which waiting it cooling down to 50-60 degree, will Gyokuro flavor/taste/aroma be different?
Really loved starting my day with this video! Personally, depending on the tea, I often like to make my first steep pretty concentrated - with cool (around 60 degrees) water and just covering the leaves, leaving it for 2-3 minutes. And for subsequent brews I start increasing the temperature by about 5-10 degrees (depends on how many steeps I normally get out of the tea) and brewing for 15-60 seconds at a time at kyusu's full capacity. The insight you shared into the functions of various kyusu shapes was very insightful - definitely going to try to implement that into my brewing practice now - thank you!
That's really great to hear. Remember, in the end it is not a sin to experiment and learn from trial and error. This way you will find a way that suits you best and makes you personally enjoy your tea in the way that is best for you. There is no real RIGHT or WRONG. There is only growth and learning on the path of tea!
i see you have a handmade teapot by mr umehara! i have the same one and its always the one i go to for when im brewing gyokuro :) such a rich and delicious tea to be savoured
Excellent video. Very informative. What is the ratio of tea to water that you use? I grew up in Japan but moved to the United States when I was young. I am trying to reconnect with my past by delving deeper into Japanese traditions. Exploring different teas is part of my journey.
Excellent video. I must say I'm still confused as to how many times tea leaves can be reused. Do you drink cup after cup? What happens when you only want one cup?
It’s common to steep the tea leaves for several brews, and preferably as close as possible to each other. If you only want one cup, you may opt to take smaller cups and brew a smaller amount, but still get your 3-5 steepings out of the tea leaf.
Is there a particular reason for boiling water and then allowing it to cool instead of using a kettle with temperature control to achieve the desired range? I assume the practice of using tools like a Yuzamashi probably originated from the lack of precise water temperature control in the past, which is now available. Does this method affect the flavor and quality of green tea?
Thanks for the explanation on the water temp. I understand the bitterness not being released and catechins, but I think my goal is to get as many catechins out of my tea in as possible in order to obtain the health benefits provided by the catechins (polyphenols). I suppose I will just brew mine unconventionally (gasp!).
I use different applications. Sometimes I use an alcohol lamp. Other times I use charcoal. Outside I may use a camping gas-burner. I do use tetsubin and other kettles as well.
Thank you for this video, Tyas. I was a bit surprised to see you pouring boiling water on those leaves for the third brew. I'm more on the "gentle but longer" side of brewing Gyokuro, but I'll definitely give your method a try. I was wondering : I might have missed something during the video, but what would you say is - in your opinion - a good leaf to water ratio for most Gyokuros ?
It makes a huge difference, how the teas are fertilized. The imagination Japanese Teas are best with cooler water temperature leads to some misconceptions. If the farmer uses a lot of nitrogen (like in fishbones or agrochemicals) on his plants the amount of theanine in the leaves rises. With sunlight they change into catechins, which when you brew the tea will disolve quicker with higher water temperature. This will make Japanese Teas produced with industrial standards much more bitter, when brewed with high temperature. Unfertilized teas and teas with minimal fertilization works best with high temperature to get enough taste and the best aroma.
I feel that naturally grown teas and most organic teas are stronger in regard to fragrance as opposed to strong umami flavor. Therefore I like to brew with higher temperatures of water. With the final brews I like to extract everything, which is why I finish with off-the-boil-hot water. For this brewing I used 5g of gyokuro for 100ml water.
Alright, I understand. Thank you for your input on the temperature and the water to leaf ratio. It's really nice that you have taken some time to answer to my comment. Have a great day.
I want to ask a question, what is your size of kyusu? I want to buy a good kyusu for my gyokuru and also for high grade sench and other high grade Japanese green teas, but my budget is not infinite, and I found 2 good options 250 ml or 110ml kyusu with the same shape as yours, what do you think? Which should I buy? Because I was theorizing about to brew gyokuru in 250 ml kyusu but with amount of water 100 ml for example, is it ok? Do we need to fill it with water till the lid? I would like to hear a detailed answer. It seems to me 250 ml kyusu will give the same results for gyokuru and sencha etc. just by using smaller amounts of water. Thanks! Of course, if I had a lot of money I would buy both sizes.
It comes down to preference too. I work with both 200ml and 100ml sizes. The one in the video is 100ml. When I am alone or am sharing tea with up to 3 people I easily go for the 100ml one. It is sufficient in size and is perfect if you’re enjoying small cups of multiple brews. Only when I brew to share with 4 people and above do I take a larger kyusu.
@@theteacrane thank you, but will I reach the same results using 250 ml kyusu using it for 100 ml of water l, meaning, it will be filled half of its size?
@@richtergauler1202 you can if you are consistent with it. For me it is also the feeling that is generated when handling the teapot. It feels more whole and appetizing using a little one.
In my opinion any of the brew should not be bitter at all, i'd say any green tea shouldn't taste bitter ever, it's the sign of overbrewed tea. My way of gyokuro is first brew 1,5 - 2 min, second +10 degrees 20 - 30 sec, third another 10 degrees and around 40 sec and it never come out bitter but almost the same sweet, leafy flavour as intense as first batch. I see that grymac at the second brew, when i have it i know i botched my brewing.
If you understand the nature of tea, as a plant, you’ll know that bitter tastes are natural and can actually be pleasant in some ways, just as with bitter tasting vegetables. However, with conventionally grown teas this is not possible. The tea I brew here is naturally grown, so it does require a different approach, and has a different appeal from other Gyokuro.
@@theteacrane So other teas are unnaturally grown? What does that conventionall part mean? Does this all mean that, for example, normally sour grapefruit will be sweet instead if it comes out from "unconventional" plantation? Grapefruit is grapefruit, tastes always the same if species is the same.
@@krzkam7792 every tea is unique and has its own specific traits, even within the same category as for example Gyokuro. It is because of conventional tea manufacturing that we think one species of tea is always bound to taste the same because their aim is to strive for unification of taste. Conventional tea cultivation uses chemical fertilizer and pesticides to steer the outcome of the final product. Organic and natural teas taste different since most producers try not to alter or interfere with the natural growth of tea.
@@theteacrane I am currently in possesion of organic grown gyokuro and it never comes out bitter, unless i overbrew it then it tastes like any other overbrew green tea with faint background of correct gyokuro flavour. I did a little research on the subject so i could find out maybe i'm making mistake here but i didn't find any mention about bitter green tea, just instructions how to not overbrew it (it seems like no one likes when their green teas taste bitter at all). I suggest you to try normal way of making gyokuro at least once, tea is very cooperative to experimentations after all, to find out whether you don't missing proper experiance of the finest japanese tea.
Gyokuro is a very labor intensive tea, hence the higher price ticket. In fact it is such a rare and uncommon tea that most Japanese even haven't ever had a taste of it!
Jesus loves you & died for you on the cross so your sins can be forgiven & so you can have a relationship with him so if you turn & repent & accept Jesus Christ as your Lord & Saviour, you shall be saved Sinners prayer: Lord Jesus Christ, I know that I’m a sinner and I ask for your forgiveness, I believe that you died for your my sins and rose from the dead, I turn from my sins and invite you to come into my heart & life, I choose to trust & follow you as my Lord & Saviour, Amen
Thank you for the very detailed description of how to brew Gyokuro green tea. I already drank green and black teas before but after watching your video a little while back I decided to order a Japanese tea set with a kysu similar to the one you use in your video. I also ordered Gyokuro tea and have experimented with brewing. A wonderful experience which starts with the preparation right up to the actual tasting. Thank you once again.
You description about why to use a wide, flat bodied pot rather than a taller thinner one was very informative.
Great video! I just bought my first batch of gyokuro and I’m looking forward to using the advice you provided.
Wonderful! 🍵🙏🏻
Excellent!!! Thanks so much. I'm enjoying this amazing tea this weekend.
Lovely!
Thank you for sharing with us the art and method of brewing gyokuro. This was informative and I look forward to enjoying the tea very soon ☺️
Just started brewing gyokuro my Kyusu is coming In The mail. Thank you for the heads up on the how to do video bro. Can’t wait to try
Good luck! Hope you enjoy your first brewing session!
@@theteacrane i’m sure I’m going to: so far tea is so much better than coffee. here I am 42 years old and I’m just making the switch about six months ago or so.
Before I learned how to steep Gyokuro in a kyusu I’ve been using a steel mesh ball. It has a very strong flavour and it taste good but I would like to try the real way so I’m eager. So thanks again Crane! I will be using your video as a how to when it comes in the mail, the next day or two.
Will try this asap, thanks for the magistral lesson!
I LOVE IT!
All of the teas ar the Tea Crane are wonderful. I highly recommend The Tea Crane. Easy fast delivery to the U.S.
Great video! Perfect timing, I am just about to have your Tokuya "Kamo Wild" gyokuro, Thanks Tyas!!!
Awesome video! How much tea do you use for a single person brewing? How much water do you use?
Thankyou, I have a Hatsuzumi tea I have been using this same method with. The length of steeping not quite the same but the temperatures are. I’m not sure if that’s the best way to take advantage of it but the method does help me discover how I prefer to drink a new tea.
Thanks! Happy to share :)
Good Video with your explanation! If I boil water at 50-60 degree instead of 90 degree which waiting it cooling down to 50-60 degree, will Gyokuro flavor/taste/aroma be different?
It’s best to boil your water fully first once. After it has cooked once you can let it cool down or boil at temperature.
Where do we find one of those tea kettles? That is amazing!
Thank you! I believe we resolved this interaction already via email.
Really loved starting my day with this video! Personally, depending on the tea, I often like to make my first steep pretty concentrated - with cool (around 60 degrees) water and just covering the leaves, leaving it for 2-3 minutes. And for subsequent brews I start increasing the temperature by about 5-10 degrees (depends on how many steeps I normally get out of the tea) and brewing for 15-60 seconds at a time at kyusu's full capacity. The insight you shared into the functions of various kyusu shapes was very insightful - definitely going to try to implement that into my brewing practice now - thank you!
That's really great to hear. Remember, in the end it is not a sin to experiment and learn from trial and error. This way you will find a way that suits you best and makes you personally enjoy your tea in the way that is best for you. There is no real RIGHT or WRONG. There is only growth and learning on the path of tea!
@@theteacrane that's a great note to add! I definitely agree.
i see you have a handmade teapot by mr umehara! i have the same one and its always the one i go to for when im brewing gyokuro :) such a rich and delicious tea to be savoured
Excellent video. Very informative. What is the ratio of tea to water that you use? I grew up in Japan but moved to the United States when I was young. I am trying to reconnect with my past by delving deeper into Japanese traditions. Exploring different teas is part of my journey.
I believe I did 5g for 80ml water in this demonstration.
Excellent video. I must say I'm still confused as to how many times tea leaves can be reused. Do you drink cup after cup? What happens when you only want one cup?
It’s common to steep the tea leaves for several brews, and preferably as close as possible to each other. If you only want one cup, you may opt to take smaller cups and brew a smaller amount, but still get your 3-5 steepings out of the tea leaf.
This is great!
Is there a particular reason for boiling water and then allowing it to cool instead of using a kettle with temperature control to achieve the desired range? I assume the practice of using tools like a Yuzamashi probably originated from the lack of precise water temperature control in the past, which is now available. Does this method affect the flavor and quality of green tea?
I made a video in response to this question. Watch here:
th-cam.com/video/wFMulJ0hHhM/w-d-xo.html
Thanks for the explanation on the water temp. I understand the bitterness not being released and catechins, but I think my goal is to get as many catechins out of my tea in as possible in order to obtain the health benefits provided by the catechins (polyphenols). I suppose I will just brew mine unconventionally (gasp!).
In that case I recommend to select a catechin rich green tea such as sencha instead of an amino acid rich gyokuro.
What is the flat and wide tea pot for Gyokuro called? Need the name to buy it online.
It doesn’t have a particular name as far as I know. If you need the same one I can help you source. Please send us an email.
I should like to know the proportions. How much water and weight of the leaves ?
I have used 5g of tea for 100ml hot water.
Thanks for this! How do you keep your kettle warm? Are you just using an electric herd? Also, do you use a Tetsubin for boiling water?
I use different applications. Sometimes I use an alcohol lamp. Other times I use charcoal. Outside I may use a camping gas-burner. I do use tetsubin and other kettles as well.
@@theteacrane thanks!
Thank you for this video, Tyas.
I was a bit surprised to see you pouring boiling water on those leaves for the third brew. I'm more on the "gentle but longer" side of brewing Gyokuro, but I'll definitely give your method a try.
I was wondering : I might have missed something during the video, but what would you say is - in your opinion - a good leaf to water ratio for most Gyokuros ?
It makes a huge difference, how the teas are fertilized. The imagination Japanese Teas are best with cooler water temperature leads to some misconceptions. If the farmer uses a lot of nitrogen (like in fishbones or agrochemicals) on his plants the amount of theanine in the leaves rises. With sunlight they change into catechins, which when you brew the tea will disolve quicker with higher water temperature. This will make Japanese Teas produced with industrial standards much more bitter, when brewed with high temperature.
Unfertilized teas and teas with minimal fertilization works best with high temperature to get enough taste and the best aroma.
@@ochanootaku3345 Interesting, thank you for these informations. I'll definitely experiment with my next batch of japanese greens :)
I feel that naturally grown teas and most organic teas are stronger in regard to fragrance as opposed to strong umami flavor. Therefore I like to brew with higher temperatures of water. With the final brews I like to extract everything, which is why I finish with off-the-boil-hot water.
For this brewing I used 5g of gyokuro for 100ml water.
Alright, I understand. Thank you for your input on the temperature and the water to leaf ratio. It's really nice that you have taken some time to answer to my comment. Have a great day.
I want to ask a question, what is your size of kyusu? I want to buy a good kyusu for my gyokuru and also for high grade sench and other high grade Japanese green teas, but my budget is not infinite, and I found 2 good options 250 ml or 110ml kyusu with the same shape as yours, what do you think? Which should I buy? Because I was theorizing about to brew gyokuru in 250 ml kyusu but with amount of water 100 ml for example, is it ok? Do we need to fill it with water till the lid? I would like to hear a detailed answer. It seems to me 250 ml kyusu will give the same results for gyokuru and sencha etc. just by using smaller amounts of water. Thanks! Of course, if I had a lot of money I would buy both sizes.
It comes down to preference too. I work with both 200ml and 100ml sizes. The one in the video is 100ml. When I am alone or am sharing tea with up to 3 people I easily go for the 100ml one. It is sufficient in size and is perfect if you’re enjoying small cups of multiple brews. Only when I brew to share with 4 people and above do I take a larger kyusu.
@@theteacrane thank you, but will I reach the same results using 250 ml kyusu using it for 100 ml of water l, meaning, it will be filled half of its size?
@@richtergauler1202 you can if you are consistent with it. For me it is also the feeling that is generated when handling the teapot. It feels more whole and appetizing using a little one.
@@theteacrane thank you!
@@theteacrane hello, I forgot to ask one question, how to store premium gyokuru and sencha? In air tight containers in refrigerator? Thank you
After all those infusion you can eat the tea leaf with some soja sauce. :)
In my opinion any of the brew should not be bitter at all, i'd say any green tea shouldn't taste bitter ever, it's the sign of overbrewed tea.
My way of gyokuro is first brew 1,5 - 2 min, second +10 degrees 20 - 30 sec, third another 10 degrees and around 40 sec and it never come out bitter but almost the same sweet, leafy flavour as intense as first batch.
I see that grymac at the second brew, when i have it i know i botched my brewing.
If you understand the nature of tea, as a plant, you’ll know that bitter tastes are natural and can actually be pleasant in some ways, just as with bitter tasting vegetables. However, with conventionally grown teas this is not possible. The tea I brew here is naturally grown, so it does require a different approach, and has a different appeal from other Gyokuro.
@@theteacrane So other teas are unnaturally grown? What does that conventionall part mean?
Does this all mean that, for example, normally sour grapefruit will be sweet instead if it comes out from "unconventional" plantation?
Grapefruit is grapefruit, tastes always the same if species is the same.
@@krzkam7792 every tea is unique and has its own specific traits, even within the same category as for example Gyokuro.
It is because of conventional tea manufacturing that we think one species of tea is always bound to taste the same because their aim is to strive for unification of taste.
Conventional tea cultivation uses chemical fertilizer and pesticides to steer the outcome of the final product. Organic and natural teas taste different since most producers try not to alter or interfere with the natural growth of tea.
@@theteacrane I am currently in possesion of organic grown gyokuro and it never comes out bitter, unless i overbrew it then it tastes like any other overbrew green tea with faint background of correct gyokuro flavour.
I did a little research on the subject so i could find out maybe i'm making mistake here but i didn't find any mention about bitter green tea, just instructions how to not overbrew it (it seems like no one likes when their green teas taste bitter at all).
I suggest you to try normal way of making gyokuro at least once, tea is very cooperative to experimentations after all, to find out whether you don't missing proper experiance of the finest japanese tea.
@@krzkam7792 you can’t imagine how many ‘proper’ gyokuro I’ve had ;)
Visit me in Kyoto next time and we’ll let the taste of the tea talk.
Just buy a kettle with thermometer!
It's a decent tea. Kind of expensive last I checked. I prefer hojicha 😁
Gyokuro is a very labor intensive tea, hence the higher price ticket. In fact it is such a rare and uncommon tea that most Japanese even haven't ever had a taste of it!
@@theteacrane that's strange. That's like saying most Canadians haven't had top grade maple syrup. 😆.
@@kirkoneill1387 There isn’t even enough Gyokuro manufactured in a year to serve even one cup to the whole population.
Jesus loves you & died for you on the cross so your sins can be forgiven
& so you can have a relationship with him so if you turn & repent & accept Jesus Christ as your Lord & Saviour, you shall be saved
Sinners prayer:
Lord Jesus Christ, I know that I’m a sinner and I ask for your forgiveness, I believe that you died for your my sins and rose from the dead, I turn from my sins and invite you to come into my heart & life, I choose to trust & follow you as my Lord & Saviour, Amen
Thank you