The leaves of this Organic Gyokuro green tea were shaded from the light for 25 days before being harvested in spring, a traditional Japanese method that promotes the accumulation of theanine and chlorophyll, key elements for the umami and sweet aromatic profile. After harvesting, they are skillfully steamed to stop oxidation and preserve their organoleptic integrity. This fine tea variety comes from a blend of selected cultivars: Kirari 31, Haruto 34 and Saemidori, known for their balanced aroma and silky texture. The leaves appear glossy, a deep dark green, and are rolled into needles with great craftsmanship, as required by the tradition of the best Japanese green teas. Organic Gyokuro green tea offers crisp, thin, thread-like leaves, with shades ranging from jade green to bright blue after infusion. The aroma is intensely vegetal, with a strong umami that anticipates the sweetness of the taste. The liquor is a bright straw yellow with lime reflections, clear and inviting. At the first sip, Organic Gyokuro green tea envelops the palate with a sweet intensity and a deep but elegant umami. Its notes recall sautéed baby carrots, buttered spinach and boiled chestnut, creating a sweet, vegetal and persistent aromatic profile. The absence of bitterness or astringency makes the body of the liquor incredibly silky, like liquid silk. Ideal for those seeking a moment of pleasure and contemplation in tea preparation. Place of origin Kagoshima, Japan. Production The plantations of this tea are partially shaded for three weeks before harvest, then the traditional Japanese production process follows. The freshly harvested leaves are left to wilt briefly and then flooded with very hot steam which, within 15/20 seconds, performs the "green killing" process by deactivating the enzymes that would lead the leaf to oxidize. After this important phase, the leaves are rolled to enhance their flavors and dried with hot air jets to be ready for use. Preparation Place 3 grams of leaves (about 1 and a half teaspoons) of Organic Gyokuro green tea in a Japanese teapot of the Kyusu type or, if unavailable, in a teapot preferably with a wide, flat bottom. Pour 200 ml of water at 60°C over the leaves and after 1 minute and a half, 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 with the same quantity and temperature parameters, but extending the infusion time by 5-10 seconds.
The leaves of this Organic Gyokuro green tea were shaded from the light for 25 days before being harvested in spring, a traditional Japanese method that promotes the accumulation of theanine and chlorophyll, key elements for the umami and sweet aromatic profile. After harvesting, they are skillfully steamed to stop oxidation and preserve their organoleptic integrity. This fine tea variety comes from a blend of selected cultivars: Kirari 31, Haruto 34 and Saemidori, known for their balanced aroma and silky texture. The leaves appear glossy, a deep dark green, and are rolled into needles with great craftsmanship, as required by the tradition of the best Japanese green teas. Organic Gyokuro green tea offers crisp, thin, thread-like leaves, with shades ranging from jade green to bright blue after infusion. The aroma is intensely vegetal, with a strong umami that anticipates the sweetness of the taste. The liquor is a bright straw yellow with lime reflections, clear and inviting. At the first sip, Organic Gyokuro green tea envelops the palate with a sweet intensity and a deep but elegant umami. Its notes recall sautéed baby carrots, buttered spinach and boiled chestnut, creating a sweet, vegetal and persistent aromatic profile. The absence of bitterness or astringency makes the body of the liquor incredibly silky, like liquid silk. Ideal for those seeking a moment of pleasure and contemplation in tea preparation. Place of origin Kagoshima, Japan. Production The plantations of this tea are partially shaded for three weeks before harvest, then the traditional Japanese production process follows. The freshly harvested leaves are left to wilt briefly and then flooded with very hot steam which, within 15/20 seconds, performs the "green killing" process by deactivating the enzymes that would lead the leaf to oxidize. After this important phase, the leaves are rolled to enhance their flavors and dried with hot air jets to be ready for use. Preparation Place 3 grams of leaves (about 1 and a half teaspoons) of Organic Gyokuro green tea in a Japanese teapot of the Kyusu type or, if unavailable, in a teapot preferably with a wide, flat bottom. Pour 200 ml of water at 60°C over the leaves and after 1 minute and a half, 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 with the same quantity and temperature parameters, but extending the infusion time by 5-10 seconds.
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