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About Gyokuro - Japanese Green Tea
The Uji district outside of Kyoto, Japan is synonymous with superior quality Japanese tea. It is said that this area was first planted with tea by a Zen Buddhist priest in 1221. Gyokuro is one of the most prized harvests from these gardens. It is the first harvest of the spring and 2 weeks before the tea is picked, the bushes are covered with bamboo mats to shade the newly budding leaves. The shade allows the leaf to grow more slowly therefore concentrating the polyphenols and caffeine content without increasing tannin content. Only the tips of the most tender buds and leaves are picked. They are immediately steamed to end oxidation, dried and then packaged in vacuum-sealed bags for shipping.
A Few Words On Taste
The dark emerald green leaves brew a cup the color of bright green jade. The vegetal and floral aromas combine and tease the nostrils. The taste is at first fresh, then piquant, then it finishes with a lingering floral sweetness in the back of your palate. The liquor has a creamy mouth-feel which awakens and refreshes the taste buds. Please try it first without adding anything, then, if so desired, you may add your favorite natural sweetener. Milk is not a recommended compliment.
Brewing Instructions
- Fill your kettle with freshly drawn water from the purest available source.
- Heat the water to 160F° (71.1°C). Note: Some tea experts suggest 140°F (60°C); we find that a higher temperature makes the tea more flavorful. Please feel free to experiment to find the optimal temperature for your tastes.
- Measure 1 tsp. of tea per 6 ounces of water.
- Place the tea in your preferred brewing vessel: teapot, gaiwan, filter basket, large tea ball, etc.
- Pour the heated water over the tea and steep for 90 seconds (if a longer time is allowed the tea will become bitter), then serve.
- Steep this tea 2 or more times.
Ingredients: Superior grade Japanese green tea.
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| SKU |
SKU301 |
| Price: |
$10.30
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