The leaves of this organic green tea Gyokuro were shaded from light for 25 days before being harvested in spring, a traditional Japanese method that encourages 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 prized variety of tea comes from a blend of selected cultivars: Kirari 31, Haruto 34, and Saemidori, known for their balanced aroma and silky texture. The leaves are shiny, of a deep dark green, needle-rolled with great skill, as required by the tradition of the finest Japanese green teas. The organic green tea Gyokuro offers crisp and thin leaves like threads, with hues 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. The aromas released during infusion evoke steamed vegetables, sweet corn, and fresh spinach, for a refined and relaxing olfactory experience. At the first sip, the organic green tea Gyokuro envelops the palate with a sweet intensity and a deep yet elegant umami. Its notes recall sautéed 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 the preparation of tea. Place of origin: Kagoshima, Japan. The plantations of this tea are partially shaded for three weeks before harvesting; after that, follows the traditional Japanese production process. The freshly harvested leaves are allowed to wither for a short time and then inundated with very hot steam which, in 15-20 seconds, completes the "killing green" process, deactivating the enzymes that would cause the leaf to oxidize. After this important phase, the leaves are rolled to enhance their flavors and dried using jets of hot air to be ready for use. Put 3 grams of leaves (about 1.5 teaspoons) of organic green tea Gyokuro in a Japanese teapot of the Kyusu type or, in the absence of this, in a teapot ideally with a wide and flat bottom. Pour 200 ml of water at a temperature of 60°C over the leaves and, after 1 minute and a half, filter 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 parameters of quantity and temperature, but extending the infusion time by 5-10 seconds. The tea can be filtered for greater ease during tasting and the infusion times mentioned are purely indicative, so you can also adjust based on your personal taste. Since we are talking about a Japanese green tea, we remind you that it is also possible to make a delicious infusion in cold water before proceeding with hot water. For the latter, we recommend, with the same grams of leaves for the amount of water, an infusion time of about 10 minutes. It is advisable to store in a cool, dry place, away from direct sunlight.
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The leaves of this organic green tea Gyokuro were shaded from light for 25 days before being harvested in spring, a traditional Japanese method that encourages 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 prized variety of tea comes from a blend of selected cultivars: Kirari 31, Haruto 34, and Saemidori, known for their balanced aroma and silky texture. The leaves are shiny, of a deep dark green, needle-rolled with great skill, as required by the tradition of the finest Japanese green teas. The organic green tea Gyokuro offers crisp and thin leaves like threads, with hues 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. The aromas released during infusion evoke steamed vegetables, sweet corn, and fresh spinach, for a refined and relaxing olfactory experience. At the first sip, the organic green tea Gyokuro envelops the palate with a sweet intensity and a deep yet elegant umami. Its notes recall sautéed 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 the preparation of tea. Place of origin: Kagoshima, Japan. The plantations of this tea are partially shaded for three weeks before harvesting; after that, follows the traditional Japanese production process. The freshly harvested leaves are allowed to wither for a short time and then inundated with very hot steam which, in 15-20 seconds, completes the "killing green" process, deactivating the enzymes that would cause the leaf to oxidize. After this important phase, the leaves are rolled to enhance their flavors and dried using jets of hot air to be ready for use. Put 3 grams of leaves (about 1.5 teaspoons) of organic green tea Gyokuro in a Japanese teapot of the Kyusu type or, in the absence of this, in a teapot ideally with a wide and flat bottom. Pour 200 ml of water at a temperature of 60°C over the leaves and, after 1 minute and a half, filter 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 parameters of quantity and temperature, but extending the infusion time by 5-10 seconds. The tea can be filtered for greater ease during tasting and the infusion times mentioned are purely indicative, so you can also adjust based on your personal taste. Since we are talking about a Japanese green tea, we remind you that it is also possible to make a delicious infusion in cold water before proceeding with hot water. For the latter, we recommend, with the same grams of leaves for the amount of water, an infusion time of about 10 minutes. It is advisable to store in a cool, dry place, away from direct sunlight.
