Exclusive hand-picked Japanese gyokuro tea of cultivars Gokou 70% and Komakage 30% harvested in 2020. Produced according to traditional methods in Uji, Japan. Gyokuro is the most exclusive type of Japanese tea. Both Gokou and Komakage are local cultivars that are considered very suitable for production of Gyokuro tea.
To produce Gyokuro only first picking tea is used. The tea bushes are shaded from the sun in 20 days before harvest. The shading reduces photosynthesis and the tea will get a high content of amino acid Theanine that makes the tea sweet. It's from the shading process that the tea gets it's dark-green color.
The tea develops a sweet taste and has a dark green appearance. The tea is steamed unlike most of the Chinese green teas that are roasted.
Very rich well balanced sweet taste, umami.
Small dark green leaves and a dark green brew.
- use about 12 grams of tea. Pour in 60 °C water and let it steep for 1.5 minutes.
- use about 6 grams of tea. Pour in 60 °C water and let it steep for 1.5 minutes.
Second steeping 60° C, pour at once.
Second steeping 70° C, pour at once.