Gyokuro Update

I respect it but it's just too damn grassy for me

It is really not grassy........taste again......and think of Spinach and Pocorn..... memorize the taste.....and then you will get a hint of what "UMAMI" stands for. A taste sensation which gives you velvety,complexity,roundness.... Once you get used to it......... Despite the taste it is really being appreciated because of the high contend of amino acids. Don't give up too early.........:-)

Zarky Zork schrieb:

honey, I've tried tons of gyokuro and sencha. Not just a couple times, I've had hundreds of cups of it. And it's still too grassy for me. ;)

I actually agree with you, but I really enjoy the grassy/ seaweedy/"kelpy" nature of my greens. I do agree there are many more levels to a solid Gyokuro just like how you could say all Pu-Erh is "Earthy" but there can be much more there (and sometimes much less).

It isn't for everyone, just like how I don't enjoy the "nutty" or "buttery" teas. I actually got away from Gyokuro for a long time, but it is undeniably a favorite of mine no matter how much I wish it weren't. :)

- Dominic

that's cool, and I understand about the nutty teas.. I actualy have come to like those. Like silver needles and other whites, which look nearly clear but have a very nutty flavor.