Organic Shincha Gyokuro
Presentation: In Japan in particular, high quality teas are almost exclusively processed during the first harvest (Japanese shincha), which begins around the end of April. These are particularly valued in the domestic market and the few qualities exclusive for the export market are traded at high prices .
We are therefore very happy to be able to offer you this premium Gyokuro from organic farming .
Tasting: The deep green leaf, very needle-shaped, already gives an idea of the quality of this tea, which was harvested in Kagoshima in early May.
The two popular cultivars Yabukita and Okumidori, as well as the rare cultivar Kanayamidori, give a very rich, slightly sweet, almost creamy taste. A slightly vegetal aroma with an opulent umami note lingers on the palate.
Presentation
In Japan in particular, high-quality teas are almost exclusively processed during the first harvest (Japanese shincha), which begins around the end of April.
These are particularly appreciated on the domestic market and the few exclusive qualities for the export market are traded at high prices .
We are therefore very happy to be able to offer you this premium Gyokuro from organic farming .
The deep green leaf, in the shape of a beautiful needle, as well as the smell that emanates from it, already give an idea of the quality of this tea, which was harvested in Kagoshima.
Tasting
The two popular cultivars Yabukita and Okumidori, as well as the rare cultivar Kanayamidori, give a very rich, slightly sweet, almost creamy taste. A slightly vegetal aroma with an opulent umami note lingers on the palate.
His Qi is powerful! Yang energy. It is a tea which, in addition to the pleasure of tasting, boosts the metabolism, it warms up by raising body heat.
Better to be warned, because the heat rise is "violent".
Technical sheet
- Recommended preparation: classic or khysu (see teapots)
- Preferred teapot: Glass, porcelain
- 🍃 5g
- 💦20 cl
- 🍵60°C
- 🕙3 minutes in classic teapot or 2 minutes in Khusu for (5g
or in Japanese:
- 🍃 10g
- 💦20 cl in khusu
- 🍵 60°C
- 🕙 10 seconds
Prefer quality water , for any noble tea in general, but all the more so for "Gyokuro", high-end teas which are infused at low temperature to preserve the quality of the leaves.
At low temperature, the defects of water of poor quality or too rich in limestone are strongly felt and really alter the virtues of the infusion.
In the photos, the infusion was made in a Japanese Celadon teapot, 5g infused at 60° - 5 minutes
