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
0 comments:
Post a Comment