Gyokuro is the most exclusive form of Japanese tea. This is an exclusive handpicked variety harvested 2020. The tea is produced from Gokoh cultivar by traditional methods in the famous region Uji, Kyoto, Japan.
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.
Tanabe and Shirakawa, Uji, Kyoto
A characteristic sweet taste, and a strong tea.
Small dark green leaves and a dark green brew.
- 6g tea at 60 °C water, 1,5 minutes.
Pour out to the last drop between steeping's.
Second steeping 60 °C, pour directly.
Third steeping 70 °C, pour directly.