Organic Gyokuro

Common for Japanese greens, this Gyokuro has been made with a blend of leaves from multiple cultivars, here helping to balance sweetness, freshness, and aroma. The glossy needles produce a typically rich brew, full of the umami of stewed greens, though the subtler supporting notes of sesame and lime add a lively complexity that recalls an expertly tuned sauté. The harvest was favored by a sudden spring after a hard winter, bringing more nutrients into the budding leaves, while the nearby volcano of Sakurajima, which nourishes the fields with ash, refrained from covering them just before harvest, a frequent risk in the trade. The taster will certainly consider themselves lucky in any case.
  • ORIGIN:  Kagoshima, Kagoshima prefecture, Japan
  • MEANING:  Ball [of] dew (gyokuro)
  • CULTIVAR:  Blend of Saemidori, Okumidori, and Yabukita
  • HARVEST TIME:  April 2022
  • TASTE:  Stewed greens, lime peel, sesame
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10.50 € 10.50 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 60°C
  • Infusion time: 2 min
GONGFU CHA METHOD
  • Quantity: 5g / 100ml
  • Water temperature: 60°C
  • 5 infusions: 60, 30, 45, 60, 90 sec.

Too high water temperature would burn the leaves, and the tea will taste bitter and sour.