Originally Posted by
LapLap
Only tea I ever drank with the leaves still present was a particular kind of gyokuro which was rolled in a way so that it form bunched cloud like formations in the cup. Since the water used was very cool (no more than 55C) and the quality of the leaves was high it was possible to rebrew it a few times just by topping up the cup with water. Like pu-erh it was one of the few fine teas I could make for myself at work without ruining it (so long as I had a thermometer). Can't get hold of that gyokuro anymore
I've always used about 65C water for gyokuro, per the recommendations of the tea seller. Did you use 55C just for that particular rolled variety, or is that your standard temp for gyokuro? Regardless, out of pure curiosity now I'll try 55C on the one gyokuro I have and see how that changes the profile.
Bummer you can't get that one any longer. It sounds beautiful.