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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 soft, refined taste. The leaves are glossy and intensely 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 leaves with an intense green color. The aroma is strongly vegetal, with distinct umami notes. The liquor is a bright straw yellow with lime highlights, clear and luminous. During infusion, aromas reminiscent of steamed vegetables, sweet corn and fresh spinach emerge, creating a rich and refined aromatic profile. Tasting notes: on 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 soft, silky texture, with a long and 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, stopping oxidation. They are then rolled to encourage the development of their 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 of the Kyusu type or, if unavailable, in a teapot preferably with a wide, flat base. Pour 200 ml of water at 60 °C over the leaves and, after 1½ minutes, strain and serve the tea in cups. To make the most of the leaves and continue the tasting experience with this tea, we recommend making 3 more infusions using the same leaves and the same quantity and temperature parameters, extending the infusion time by 5-10 seconds. The tea may be strained for easier tasting, and the infusion times indicated above are purely approximate, so they may also be adjusted according to personal taste. Since this is a Japanese green tea, it is also possible to make a delicious cold-water infusion 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.
Price including VAT
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 soft, refined taste. The leaves are glossy and intensely 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 leaves with an intense green color. The aroma is strongly vegetal, with distinct umami notes. The liquor is a bright straw yellow with lime highlights, clear and luminous. During infusion, aromas reminiscent of steamed vegetables, sweet corn and fresh spinach emerge, creating a rich and refined aromatic profile. Tasting notes: on 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 soft, silky texture, with a long and 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, stopping oxidation. They are then rolled to encourage the development of their 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 of the Kyusu type or, if unavailable, in a teapot preferably with a wide, flat base. Pour 200 ml of water at 60 °C over the leaves and, after 1½ minutes, strain and serve the tea in cups. To make the most of the leaves and continue the tasting experience with this tea, we recommend making 3 more infusions using the same leaves and the same quantity and temperature parameters, extending the infusion time by 5-10 seconds. The tea may be strained for easier tasting, and the infusion times indicated above are purely approximate, so they may also be adjusted according to personal taste. Since this is a Japanese green tea, it is also possible to make a delicious cold-water infusion 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.
