Just like the Rimpo at the Kaboku Tea Room in Kyoto. :) I was worried that I wouldn’t be able to replicate the full-bodied umami taste at home, but Ippodo’s recommendations have been on point. My shiboridashi is smaller than the kyusu used for brewing at the tea room, but I used the same amount of leaf (10g) and brewed it same way. A lovely gyokuro for treating yourself on a relaxing afternoon.
