This Gyokuro is characterized by a deep green fascinatingly glossy leaf
Gyokuro means "Jade dew" It is the highest grade tea grown in Japan. There is only 1 harvest per year. This Gyokuro was harvested in early April. When the first new offshoots (buds) appear, a shade curtain of rice mats is hung over the tea that shades tea plants for about 3 weeks (20 days) In the process, sunlight is blocked out up to 95%. When shaded, the tea plant responds by making extra chlorophyll, so more theanines and less astringency. This produces more sweetness. The buds are carefully picked by hand to ensure they are all removed. The tea farmers treat their tea with great care. Gyokuro is considered one of the most flavorful teas in the world.
This Gyokuro is harvested by hand. These plants grow naturally and not in neatly planted rows. Gyokuro grown and harvested in this way is also called Dento Hon Gyokuro
Several tea enthusiasts in Japan believe that Gyokuro is even better if it is given a few months to ripen, before being drunk. The aroma of the deep green leaves is reminiscent of butter and green greens while the tea smells of broth, corn and nuts. This tea is complex without bitters and astringency.
The Yabukita cultivar was discovered in 1908 by Hikosaburō (杉山彦三郎). Only 12 years after his death (in 1953) was this cultivar registered as cultivar no 6. This cultivar copes well with cold weather, makes roots easily and produces a good amount of leaves. It is a cultivar that grows easily in many different climates and soil types. The best feature is its beautiful taste and strong aroma!
Make this tea once in a Kyusu or small teapot. The brewing method for a Kyusu, small Japanese teapot, is different:Prepare the pot with hot water, use 6-8 grams of tea. Pour about 170-200 ml of water at 50-60℃ on top and let steep for 45-60 seconds. Do not stir! Pour on the leaves a second and third time. You can then use water of 70-80℃ a take the infusion time to 30-45 seconds. The average dosage of Gyokuro/ water is 1 gram to 30 ml
Don't pour the cups completely full right away, but divide small bits into the cups each time. That way everyone gets tea of the same strength and taste.
- Origin: Japan
- Region: Yame
- Height: 1080m
- Harvest period: Mid-April 2023
- Harvest method: Hand-picked
- Cultivar: Yabukita
- Infusion: Yellow, green
- Flavor: Smooth, full, umami, silk-like and round mouthfeel
- Caffeine-containing: Yes
- Organic: No
