Organic Gyokuro Green Tea 50g

Description

The leaves of this Organic Gyokuro Green Tea are shaded from light for approximately 25 days before the spring harvest, according to a traditional Japanese technique that helps define Gyokuro's characteristic sweet umami aromatic profile. After harvesting, the leaves are steamed to stop oxidation and preserve their organoleptic characteristics. This fine tea variety is made from a blend of selected cultivars: Kirari 31, Haruto 34 and Saemidori, characterized by fresh aromas and a smooth, refined taste. The leaves are glossy and deep dark green, finely needle-rolled according to the tradition of the finest Japanese green teas. Tasting – Appearance and aroma Organic Gyokuro Green Tea has thin, crisp, deep green leaves. The aroma is strongly vegetal, with distinct umami notes. The liquor is a bright straw yellow with lime reflections, clear and luminous. During infusion, aromas reminiscent of steamed vegetables, sweet corn and fresh spinach emerge, creating a rich, refined olfactory profile. Tasting Notes At the first sip, Organic Gyokuro Green Tea envelops the palate with a sweet taste and a deep yet elegant umami. The notes recall carrots, spinach and boiled chestnut, developing a vegetal, sweet and persistent profile. The liquor has a smooth, silky texture, with a long, pleasant finish. A tea particularly suited to those who appreciate intense vegetal profiles and umami nuances. Place of origin Kagoshima, Japan. Production The plantations are partially shaded for approximately three weeks before harvesting, according to the traditional method used to produce Gyokuro. After harvesting, the leaves are quickly treated with very hot steam for approximately 15–20 seconds, halting oxidation. They are then rolled to encourage the development of aromatic characteristics and finally dried using hot-air jets. Preparation Place 3 grams of Organic Gyokuro green tea leaves (approximately 1½ teaspoons) in a Japanese teapot such as a Kyusu or, if unavailable, preferably in a teapot with a wide, flat base. Pour 200 ml of water at 60°C over the leaves and, after one and a half minutes, filter and serve the tea in cups. To make the most of the leaves and continue the tasting experience, we recommend making 3 more infusions using the same leaves and the same quantity and temperature parameters, increasing the infusion time by 5–10 seconds. The tea can be filtered for easier tasting, and the infusion times indicated above are purely suggestions, so they can also be adjusted according to personal taste. Since this is a Japanese green tea, remember that a delicious cold-water infusion can also be made before proceeding with hot water. For the latter, using the same grams of leaves per quantity of water, we recommend an infusion time of approximately 10 minutes. Storage: Store in a cool, dry place away from direct sunlight.