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gyokuro like no other

Hi to everyone and especially to you,

And no I'm not dead, just write less, always spontaneously when the mood takes me but especially without me forcing it.

Anyway today I shared one of my experience, the infusion of gyokuro with ice.

I've introduced gyokuro , Japanese green tea, November 3 in my last article, I will return for more info about this tea.
I had read it several times but finally Francine's excellent blog "The teapot nomad" who gave me wanting to try this product with .
So I tried, I loaded my hohin conventional way (+ or-4g for 15cl), I was looking for ice melt and I left. First surprise, he must be VERY patient, after 2 hours before harvesting the first drops, the others are faster but always in small quantities, so it's a way of preparing gyokuro to do only when we good time. The infusion
is very long and very cold (0 ° C exactly) the aromas develop there are radically different from a classic brew, I would say very sweet, very sweet but also very bitter. The best thing is try.
Francine much appreciated, I read a lot positive about this way of preparing the gyokuro (I read that it was even better) but I personally did not like.

Do I advise you to try? Without hesitation, yes, it is an interesting and rewarding experience which can help to better infuse gyokuro so more "classic" after you like it or not, everyone is his thing. Everyone is different and better way.

I'll let you see and try for yourself and most importantly, just give us your comment here, I'm very interested.

Have a good weekend late Sunday in white.

Benedict

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1 min 15 sec, 30 sec, 45 sec, good appetite)

Hi all, I return

finally with an article related to tea, and yes everything happens.
This title actually refers rather to my settings infusion of tea I drink now most often taking advantage of his fresh to drink quickly.

But which tea is it?
And certainly one of the best or at least in the Japanese tea among the finest people I know, the Gyokuro.
For those who do not know it yet so it's a Japanese tea, a crop but also a very fine tea that can be covered before harvest time to increase the concentration of chlorophyll in leaves and give them their taste so typical.
one aromatic point of view, simply put, I would say it's plant, as is often the Japanese teas with marine notes, some are found almost spray it all but very light.
At no bitter flavors to the tea, it is slightly sweet and I think I find the taste "umami", the 5th taste very misunderstood in the West that is found in many Chinese dishes or Japanese. Umami means "delicious" is a really nice flavor anyway.


The last characteristic of this tea, is found in the end the title of this article I will explain turn on.
1minute, 15 seconds, 30 seconds, 45 seconds are my recess time infusion (water temperature between 50 and 60 ° for info) but the "good appetite" it refers to any practice that I have found with this tea, if it comes to eating the leaves with a can of soy sauce as the pictures. Some also add ginger grater for example, I have not tried yet. It is rather disconcerting at first and frankly should hang but once you have acquired a taste ... we do not know without it.

Voila, I hope you have some good ideas and giving you want to drop this little wonder of the Gyokuro.

soon for a new article on tea;)

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The family grows


Hello all

And yes growing family, welcome to Julius, our little bubble of love, my second nephew.

I give you back the link to her blog (and yes, it was just a week and already his blog) for more photos: http://julesettheo.skynetblogs.be/

In the next few days I returned to theme of tea with an article that will interest more than one I hope.