![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAP4byIMg89Sj9zn6uy0FCdI-VngcLO2K8ew9e-nzdm8yl4augRBKLrnGTASKoCSTqmctMYKLS_0KToMfzAKdIKBYJUle0p7BNMW8ZKT4UKoYlH_H6-vZc2yFPThch-qSYje8qa4YGh6V6/s400/Asahina-2+%25282%2529.jpg)
On the last post, I introduced an Asahina gyokuro brewing which I learned at the World O-CHA (Tea) Festival. When I tried the gyokuro at the festival, the brewed tea was clear and bright. But when I tried the brewing method at home with my daily gyokuro, the tea got darker, greener and murkier. I wonder if it is about leaves or brewing condition. Is Asahina gyokuro different from other gyokuro? So today I did a little experiment to brew the Asahina gyokuro and my gyokuro in a same condition.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62Jd5ePF12jSw13sZTxwOW-XsLgOEx8M6qBp_mikYsQ7_RFz0ZScHMZDLpFIBlDdeqlxo1d_cKGJikDXq5dKZNoLDD7kTfVjux9n7-qdBsG6DItk593UoO6WIK_coMp7xFecxLz1xpEdQ/s400/asahina-1-2.jpg)
*** Condition ***
Tea leaves: 4g
Water: 20ml room temperature
Brewing time: 1.5minuts
The leaves on the left are the Asahina gyokuro, and the leaves on the right are my gyokuro.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJiWVbzO7dvRRa0s84bJUp9O6pG5bqmwUvw7NER_7-bOpZEYvx0Qj0sRfsShiBXj_PIaIdsDYChN_mKefiY7SgrdSmAtyUi9Ceg7eIzvD2LN0F-WkLVtXj25DZ6w33_IFGJRh-vZuqFfyc/s400/asahina-2-1.jpg)
These are the brewed teas. (Asahina-left, My gyokuro-right)
The result was that both got murky green. So, I guess this is not about tea leaves. It’s about water and a teapot used. I think especially the strainer on the teapots has effect on brewed tea color. The teapot used at the festival had a metal fine-mesh strainer. The teapot at home has a ceramic strainer, which is a fine-mesh type but still not as fine as the metal one. I think the difference of strainer made the tea murky. I loved either tea at festival and home. They are both good.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62Jd5ePF12jSw13sZTxwOW-XsLgOEx8M6qBp_mikYsQ7_RFz0ZScHMZDLpFIBlDdeqlxo1d_cKGJikDXq5dKZNoLDD7kTfVjux9n7-qdBsG6DItk593UoO6WIK_coMp7xFecxLz1xpEdQ/s400/asahina-1-2.jpg)
*** Condition ***
Tea leaves: 4g
Water: 20ml room temperature
Brewing time: 1.5minuts
The leaves on the left are the Asahina gyokuro, and the leaves on the right are my gyokuro.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJiWVbzO7dvRRa0s84bJUp9O6pG5bqmwUvw7NER_7-bOpZEYvx0Qj0sRfsShiBXj_PIaIdsDYChN_mKefiY7SgrdSmAtyUi9Ceg7eIzvD2LN0F-WkLVtXj25DZ6w33_IFGJRh-vZuqFfyc/s400/asahina-2-1.jpg)
These are the brewed teas. (Asahina-left, My gyokuro-right)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzY5c6DhOgo6jyIIL_X0QMK1OuqT2uEr6dXXlwZ2bIN-FneGEcA1MCIjWEPkG9P00YXiIUXiEYKSU4VEXzYyL8l2CsC9n3shB0M9dGnbmofUsGBWFGiyedrS7-uy0w0vlwHRpA76lB3uM/s400/asahina-3.jpg)
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