It is very exciting for for us to be able to offer a Gyokuro of this caliber. Organically produced Gyokuro is a rarity in Japan, due to the fact that most contemporary Gyokuro production relies on chemical fertilizers to enhance the amino acid content of the tea plants high enough. This tea is yet another indication of the growers skill. Using the premium leaf cultivar Saemidori for this tea, it provides elegance and a long after taste. Looking at the dry leaves, they are beautifully rolled and twisted, resembling pine needles. The scent is mild, with various green notes, ranging from toasted nori seaweed to conifers and cedar incense. When infusing the leaves the rising fragrance is dense and sweet. The taste is bright on the palate with notes of steamed spinach, cacao, and nettles. The Umami is present, but it is not overpowering. There is also a noticeable creamy, if not buttery note that seems to get stronger with later infusions. It is an overall round and mellow taste profile with long finish. There is no astringency or bitterness at any point. This is a tea that should be enjoyed in small cups, brewed with a plenty of leaves and served as a form of nectar.
Brewing suggestion: 6g 70ml for 60 seconds at 40 degrees celcius. This is a tea that can easily give up to 5, or more infusions with slightly hotter water.
- Volume: 50g
- Tea type: Gyokuro
- Steaming: Chumushi (medium steaming)
- Leaf Cultivar: 100% Saemidori
- Certified Organic production
- Production area: Makizono town, Kirishima City, Kagoshima Pref.