Morning brew – Gyokuro Yoshida Meichaen

Autumn has taken over the scenery around the city already, with the feeling that it came so suddenly as if one morning everything was the same, then in the afternoon, everything changed.

1st brew

This morning I am enjoying a beautiful Gyokuro from Uji, round, sweet with umami in a delicate balance. Outside, the orange and yellow tones of the soon-to-fall leaves give an atmosphere of comforting calmness.

The occasional sunlight rays showing through the clouds make the scenery of autumn colours a lot more beautiful. The tea liquor displays a soft green colour on this cream-white bowl I am enjoying today, a handmade gift I received in April this year. A nori aftertaste reminds me of my days in Japan, a fresh yet homey memory of a flavour.

2nd brew

For the second brew, the colour is showing more saturated the flavour is still beautifully balanced yet more prominent at the same time.

I enjoyed this tea for the first time while taking the GJTA Foundation Course just a few weeks ago. The first Gyokuro we sampled in the course, if I remember it well, I do not recall the details. But I will search for them before publishing, as the producer had a particular and ancient background.

This particular tea is produced by Yoshida Meichaen in Uji, Kyoto. One of the oldest producers I have heard. Started growing tea in the Edo period and is currently managed by the 16th generation. They are a very traditional farm, keeping the traditions alive and passing them to the next generations. They also oversee and maintain the tea field of Kozan-ji Temple, the oldest tea field in Japan. Started by monk Myoe using seeds that monk Eisai brought with him from China.

As the bowl cools down, the umami takes a more prominent paper in the cup, an enjoyable character balance. One thing I have realised now is how hydrated I feel, autumn is one season when I drink mostly warm water to keep my dry throat in check, but I feel incredibly refreshed now.

I enjoyed a tea podcast this morning before this brewing session. It was an interview with the creator of the 80° Degrees Magazine. They were mostly talking about something I have been lately struggling with, the creative process and struggle Martin goes through when producing a new issue.

It was significant to hear those words as someone who struggles with creativity. The posts and notes I write take a long time, and I go through multiple revisions and a lot of self-questioning over and over again. It’s very inspiring that other people performing to the level that Martin does have the same experiences, which makes me more comfortable with my skills.

3rd brew

The third brew is getting mellower again, not like the 1st, but less than the 2nd. I can still sense some umami, but it is clear that it has already been enjoyed. This is a nice, clean, refreshing closing for this session. I am enjoying the sun visiting again while I write these closing words. It is a beautiful day and a beautiful tea. Moments like this are the best mindset for me to brew. When I enjoy the tea and the scenery with peace of mind.

After an intense week, it helps me to feel grounded and appreciate the time and space I find myself in. I am writing an article about it and struggling to find the right way to explain my ideas. After this session today and listening to the interview, I feel much more inspired to keep expressing my thoughts on tea.