Gyokuro prepared with 80degC water

Yesterday, I prepared gyokuro like sencha brewing. But it didn’t have much bitterness and it was too mellow. I didn’t like it very much. So I tried it again with higher temperature of water and shorter brewing time.

** Today’s condition **
Tea: Gyokuro 2g
Water: 80degC, 50ml
Brewing time: 90sec



Today’s tea got better. It had cross between good umami and bitterness and tasted like kabusecha (^-^) I think the higher temperature of water worked fine. I think it’s fun to explore tea.

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