Michael Plant wrote:
> No problem. I just thought that the description
> of the taste/smell/qi experience was the missing
> piece of your orgiinal posts.
>
> Michael

*whew* thank goodness... you're a tough one to please I feel like
I'm turning in homework when I respond to you... I gotta make sure I
flesh out my thoughts with detail and examples and footnotes I'll
turn in the bibliography tomorrow if that is OK.

I had just kind of thought most people have tried Gyokuro at least and
had some frame of reference. The higher you go in quality there is
almost less and less to it up front in taste and that makes it hard to
describe for me. Also, if I had some in front of me right now I can
describe it much easier... I actually am good at describing what I feel
and taste while I'm at it... but to recall from years ago (the last I
really was into the high end Gyokuro) is a bit tough.

The bird's tongue I have is very small very pale green leaves that
truly look like little bird tongues (almost little spade shapes that
roll inward like a tongue). The taste is not of Gyokuro for sure... it
is just a nice alternative which is what I was trying to say. It has
more to do with the pale color of the leaves I think mentally for me
and the nice sweet subtle flavor.

I never use the word "buttery" when describing tea, but I see many that
do. I can see how it relates and as far as astrigency goes I think that
is the main difference between quality of Gyokuro. The mid-lower grades
tend to be moreso, and just a bit more flavor and that is what makes
them *less* desirable to me.

This thread has forced me to now want some even though I have strict
rules where I keep myself to one purchase of Gyokuro a year when it is
freshest... so out my Visa card goes. I'm going to try Itoen, O-cha,
and hibiki-an. I have never tried a few of their offerings so I'm going
to... it'll be a Christmas present to myself... although I promised to
not buy any more tea until we work through a lot of what we have. Dog
house, here I come!

- Dominic