Fully shaded teas from organic cultivation are rare, as the tea plants are particularly prone to parasites when grown under shade. This gyokuro is made from leaves that were shaded for 3 weeks, during which the plants developed a wide range of aromas and flavours. While this tea has the fine sweetness one would expect from a Gyokuro, it also has hints of fruity spice and a long, full-bodied aftertaste.
This premium quality Gyokuru comes from the highlands of Kagoshima, from a garden where the tea bushes are only harvested once a year. To make this tea the tea plants are shaded in two stages, for a total of 3 weeks, and then, to stop oxidisation, lightly steamed for about 40 seconds. The infusion of the small dark green needle-shaped leaves presents itself in the cup with a green that is unusually intense for a Gyokuro, especially in the second infusion, and a fresh, invigorating fragrance.
Even in Japan Gyokuro is considered to be a luxury tea, to be enjoyed at special moments. To experience the full beauty, flavour and aroma of this tea, it should be brewed properly. While we recommend using a kyusu to prepare all Japanese teas, this is particularly important with Gyokuro, as you will want to make small amounts of tea to be enjoyed over three infusions.
Also important when brewing gyokuro is that the temperature should be lower than other green teas, the amount of tea you use should be more than usual (6g for 100ml), and the brewing time is longer. The ideal temperature is 50 – 60°C and the infusion time is 2.5 – 3 minutes. If you use a higher temperature the tea will taste bitter, and if don’t brew it long enough or use enough tea, you will not enjoy its sweetness.
DE-ÖKO-006
Non-EU Agriculture
From controlled organic cultivation
Organic green tea
DE-ÖKO-006
Non-EU Agriculture
From controlled organic cultivation
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