There was a tea thread a ways back. Since then, I've converted to Ippodo gyokuro Rimpo as my daily tea - one of the more affordable levels of gyokuro.

But I've been trying to find a steeping method that minimized harshness while still having a robust tea flavor. I've played with combinations of water temp and steep times.

I think I stumbled onto a method that suites my tastes -- good tea flavor with a sweet after taste and minimal harshness.

One scoop of tea leaves in a steeper of choice (mine yields about 2 6 oz cups). Fill about 1/2 way with 195 degree water (not arbitrary - this is the default temp of my Zojirushi), then the other half with water from the fridge door (cool water - unknown temp; I'll measure someday with my IR meter). Steep until the leaves are unfurled. Drink. Again, good flavor, no harness and a very nice sweet after taste. Relatively mild.

And I did try filling with fridge water first, then 195 degree water. While the net end temp should be about the same, the taste comes out different - more mild. I think the initial exposure to hot water first makes a difference.

YMMV.

What do you mean by a “steeper”? Are you just referring to a tea ball or other infuser that’s immersed in hot water?

Sorry. I may be using my own words

Here, it was a reference to the container I use that holds the tea and water. I actually use this:
http://www.teavana.com/us/en/t...atured&sz=12&start=0

I find it convenient as it allows plenty of room for the leaves to unfurl. And it's clean and easy to pour into a cup without needing an additional strainer.

Thanks. I’m always looking for ways to brew tea, and wasn’t familiar with that one.

I also use a Gyokuro from Ippodo. I actually prefer a little bitterness, so tend to push the high-side limit on temperature. Also depends if I plan to do more than one infusion, in which case I hold back a little on the first brew so there's something left for the second, and even third steep.

It would be interesting to find out your exact brewing temps. I do my first steep a couple degrees over the recommended at 160°F. For a single steep I hold it for 2 full minutes, but if doing multiples just 1-1/2 min. I find the leaves begin opening at around 40 seconds, so that by the 1 minute mark you're getting full leach.

[To get that temp I fill the pot 2/3 with boiling water, then cut it by filling the pot to the brim with room temp tap water. That way I don't have to use the thermometer every time.]

The second steep is more aggressive at 170°F (though I start at 175 to compensate for cold, wet leaves.) for 1 minute, again a little longer than recommended to get a little more robustness.

If I'm going hog-wild and try a third steep, again at 170 for a minute-and-a-half. This is actually the same as recommended for the 3rd steep.

So...putting the bag in a cup full of tap water and nuking it for one minute isn't kosher?

^^Barbarian!