Dominic T. wrote:
> Michael Plant wrote:
> > snip
> >
> > [Dominic]
> > > Not to burst any bubbles, but you'll never get any top quality Gyokuro.
> > > Sorry to say, it costs a ton and is auctioned off instantly to massive
> > > bids. For a number of years I had an inside connection and still only
> > > managed to get second level Gyokuro and it cost an arm an a leg. That
> > > being said you can get very good stuff from a number of places online.
> > > Itoen, o-cha, uji all come to mind... but I'm sure there are more
> > > places...Gyokuro is very difficult, only slightly rewarding, and IMO not worth
> > > it.
> >
> > snip
> >
> > Dominic, to get a better picture, I'd like you to
> > describe the difference between the "second level
> > Gyokuro" that you exprienced and the lesser "very
> > good stuff" available to us more readily. I've had
> > what I *thought* was excellent Gyokuro from
> > Gray and Sedden, but what do I know.
> >
> > Michael
>
> I wasn't trying to split hairs, just inform that no one outside of
> elite has even a snowball's chance in H E Double Hockeysticks of
> getting their mits or lips on real, "fresh", top level Gyokuro.
>
> Here is a quote from Gray and Sedden:
>
> "Three kinds of gyokuro are recognized: (i) high-grade gyokuro derived
> from the first harvest, undergoes moderate to lengthy maturation (3
> months minimum), (ii) middle-grade gyokuro derived from the first
> harvest, undergoes short-time storage (one month), (iii) low grade
> gyokuro often called netto, derived from a second round of cropping,
> usually larger leaf fractions, teas are settled but no maturation
> involved."
>
> The Gyokuro anyone here is buying is from the latter two (ii) and
> (iii). For some frame of reference I managed to get 500g of to me a
> very high quality Gyokuro for around $1,000 U.S. directly from a friend
> who lives near Uji and that was a considerable expense to me but a mere
> pittance and still not near the top quality (this was at auction prices
> $100/50g so you can imagine how much even lower the stuff that sells
> retail for $100/50g is... which is still expensive).
>
> The thing is that it really isn't worth it IMO. I urge others to try it
> and form their own opinion, but for those who would rather save their
> money trust me. The tea is good, but it is all hype. It is very
> demanding, difficult to handle/store and brew, it isn't a nice cup of
> tea you can sit and just enjoy it requires a focus and itensity many
> don't have. The Gyokuro's I've bought online have always disappointed
> me, they are OK but not like the real thing.
>
> It goes bad fast, and like I said there are just so many other solid
> alternatives that it makes it hard for me to recommend it outside of
> the standard quality found online just to get an idea of what it is
> about. So that is why I say to just buy a small amount of a mid grade
> Gyokuro online and call it a day. If you really are into it then branch
> out and maybe it will be worth it to pursue some even higher quality
> leaf, but it is a mountain you can never hope to reach the peaks of
> unless you have unlimited funds and a major connection.
>
> Other areas of tea have their class like this, TGY, Puerh, etc. but
> none of them really approach the Gyokuro market. It is a mix of
> politics, mob ties, big bucks, tradition, family ties, and such... not
> even remotely accessible by any westerner. There could never be a "Mike
> Petro" of Gyokuro. And I sure don't even claim to be a minute fraction
> of that title
>
> - Dominic

Until they stopped auctioning real original Dahongpao off this year,
I'd say the tea from those three trees still top the list as "difficult
to get and probably not worth your money".

MarshalN
http://www.xanga.com/MarshalN