This spring harvest Gyokuro of the Saemidori cultivar is produced in Makizono, Kagoshima by Mr. Nishi, a producer known for his excellent organic production methods.
Having been shade grown 21 days before harvest under a dark fabric hung above the field to prevent the full light of the sun from reaching the leaves (oishitaen shading method), this tea reveals the deep fragrance typical of shaded teas, and contains increased chlorophyll levels which results in a deeper, sweeter flavor and reduced astringency.
The lush, dark green, finely shaped leaves develop an incredible Umami that will make the drinkers feel at peace while charming their taste buds with delightful sweet notes.
serves 2 people:
4 to 6 grams in ho-hin/ tokoname/ kinto teapot of 120ml. to 250ml.
Water temp 65°C (165°F) for 1st infusion for 80 secs.
Water temp 72°C (170°F) for 2nd infusion. Once the water is added to the tea pot, pour immediately into the cups and serve. Add 5°C (10°F) for subsequent infusions.
TRADITIONAL GYOKURO PREPARATION
As Gyokuro tea is of an exceptional quality, it has more flexibility in preparation than other teas. Thus we can tinker with the preparation of Gyokuro, which reveals different flavors when infused at different temperatures. Such a tea can be infused not just once but several times over, yielding new variables with which to experiment. Usually, Gyokuro is enjoyed in very small amounts, like caviar. Listed below is our recommended method of infusion for a tea that brings forth the flavors for which Gyokuro is particularly renowned.
serves 2 people:
10g Gyokuro / 60ml water
We recommend a very low water temperature to start,105°F (40°C), and infusion time of 90 seconds or more, and slowly building up the temperature by 10°F for each subsequent infusion.
90ml (3 tablespoons) of water is used for subsequent infusions.
Once the water is added to the tea pot, pour immediately into the cups and serve.
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