Chashin

This tea is a Gyokuro from Uji, Japan, sourced from Cha Do Raku in late 2022.

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Preparation Details: I prepared this tea for the first time on Jan 3, 2023, and deviated only slightly from preparation suggestions, per roughly 5 g per 90 mL of water in a Shiboridashi

  • 1st infusion: 50 degrees Celsius for 2,5 minutes
  • 2nd infusion: 60 degrees Celsius for 2 minutes

This gyokuro reminds me (inexplicably) of a really good late summer squash. A very round, Umami taste with absolutely no bitterness and only the lightest astringent-bordering-on-fruity notes that linger after each sip.

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The seller’s instructions:

  • 7-10 grammes of tea per 90 mL of water
  • 1st infusion at 50 Celsius for 3 minutes
  • 2nd infusion at 70 Celsius for 1,5 minutes
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Chashin