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Description
This gyokuro is produced in Shizuoka, in the city of Fujieda, in Japan. Its origins date back to the 19th century. In order to increase the concentration of its fragrances, the tea plants are shaded for at least three weeks before harvesting.
A spring green tea with a complex aromatic profile that reveals vegetal, buttery and marine notes, alongside a delicious umami fragrance.
Features
- Origin:
- Shizuoka, Japan
- Tea colour:
- Green Tea
Tasting notes
Dry leaf
Appearance: fine needle-shaped leaves
Liquor
Colour: light green
Texture: oily
Flavour: umami
Notes: fresh vegetal, briny, buttery, milky, aromatic herbal finish
Suggestion of preparation
Prepare this tea warm:
With the teapot or the tasting set: 2’30 minutes in water heated to 120°F.
With the kyusu or the shiboridashi: 10 g / 10 cL
- 1st infusion: 120°F - 1 minute
- 2nd infusion: 120°F - instantaneous
- 3rd infusion: 120°F - 30 seconds
Prepare this tea iced:
In a teapot or a carafe: steep 8 g in 50 cl of water at room temperature 45 min. Remove the tea leaves and refrigerate.
Using kooridashi method: melt 4 ice cubes over 10 g of tea placed in a kyusu or shiboridashi.
Grands Crus: savour the exceptional
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.